Thought for the Day
Kind actions begin with kind thoughts.
How to print out only
part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It
will highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire
page.
To everyone in Nancyland: I found these links on a crafting bulletin board,
they are links to organizations who are helping people affected by the tsunamis.
For anyone wanting to help the links might be useful. Please note I have not
checked every link on the pages nor have i verified any of the organizations,
but listed are The Red Cross, Oxfam, CARE etc.
to help from US
international help
Hope this helps
Fran
Monkey Shine" Skillet Cake
3 tablespoons Land O?Lakes Butter
1 (4-serving) pkg. instant banana cream pudding mix
1/2 cup flaked coconut
1/4 cup shelled sunflower seeds
OVEN 350?F. Measure flour, sugar and salt into ungreased 10-inch skillet. Make
well in center. Add oil, vinegar, vanilla and banana extracts, chocolate, baby
food, soda and coffee. Mix with a spoon until well blended, about 2 minutes.
Spread batter evenly in skillet. Sprinkle with dates, then with Topping. Bake at
350?F. for 30 to 35 minutes or until cake springs back when lightly touched in
center. * For use with Pillsbury BEST? Self Rising Flour, omit salt; decrease
soda to 1/4 teaspoon. Crumb Topping Cut butter into pudding mix until mixture
resembles coarse crumbs. Stir in coconut and sunflower seeds. Makes 1- 10 inch
cake. To protect the handle of skillet cover with foil. Prep time 15 minutes,
ready in 30 minutes
Source:
PIllsbury.com
Sites for copycat White Castle Hamburgers
RecipeGoldMine
CD Kitchen
RecipeZaar
RobbieHaf
If anyone has a problem with these web addresses you can email me direct and
I'll send them to you. Have a Happy, safe and blessed New Year to Nancy, Siggy,
and everyone here!
Lynette in NY
Hello Nancy and all these good cooks. Hoping you all have a very happy New
Year and keep sending in such good recipes. In, I believe, the 12/30 issue,
someone wanted a recipe for White Castle Hamburgers. This should fill the bill.
We don't have them in Florida either, except in the
grocery store.
White Castle Hamburgers
12 dinner rolls (Parker House shape, 2-1/2 inches)
1 lb. lean ground beef
1/2 tsp. salt
About 1 1/2 C. water, divided
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. water
Place ground beef, salt and 1/2 cup of the water in a food process, and process
for a few seconds to ensure that water and salt are blended through the beef.
Place plastic wrap on the counter. Place hamburger in the middle, then place
another pieces of plastic wrap on top of the meat. Roll the hamburger out to
1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate
each piece five times with a plastic straw (this forms the steam holes). Cover
hamburger squares with plastic wrap. Freeze until partially frozen, but no
frozen solid.
Place onions, beef bouillon and 1/2 cup water in a frying pan. Saut?over
medium-low heat, stirring until the onions are clear, and adding more water as
needed. Remove from heat until ready to cook hamburger patties.
To prepare patties, heat frying pan over medium-low heat; add water to onions
just until the bottom of the frying pan is covered. Place patties in pan; cover
with lid. It will only take a short time for the patties to cook on one side.
Turn, and cook on the other side for a very short time. The patties should be
juicy. Place each hamburger on top of a roll. Add pickles, then cover hamburgers
so they will steam lightly. Or you can cover them and put them into the
microwave for a few seconds.
Source:
RecipeGoldMine
Lou, Fl.
I would like to wish you, Nancy and your family and of course Siggy a very
healthy and prosperous New Year. I am looking for a sugar free pie crust recipe.
I will also take one made out of Splenda if someone has one.
Barb - La Porte, IN
I know this isn't the recipe that someone was looking for but it would make a
good snack or appetizer.
IMITATION WHITE CASTLES
1 can corned beef
1 pkg. Lipton dry onion soup mix
1 - 8 oz. container sour cream
1 Tabls. mayo
3 pkgs. Pepperidge Farm little rolls (or any type small finger roll)
Separate corned beef with a fork. Mix in all remaining ingredients. Divide into
3 equal parts. Slice rolls in half and spread 1/3 mixture over each package of
rolls. Replace top portion of rolls. Bake at 350 degrees for 15 minutes. (This
can be frozen, but do not bake. Set out 10-15 minutes and then bake)
Barb from La Porte, IN
Hi this is for Mary H from Alabama, also Nanci upstate NY. I appreciate the
recipes and will try them all Thank you very much and happy holidays to all .
This is for Kayte who lost her husband may
God be with you and you have our prayers.
God bless Jackie, Kiki, Sagwa
This is for Boots in VA. Boots, in reply to your question on 12/30, I found
the wipes for the stove top at Wal-Mart. They come in a package like the Windex
wipes come in. Sort of a flat, soft package that peels open on the top. Hope
that helps!
Carin in FL
Hi Nancy, Just a quick question for Rose that sent in the No Crust Quiche. In
the ingredients there is 3/4 cup Bisquick, when do you add or is it suppose to
be in this recipe? Thanks so much and Happy New Year to all!
Julie from Vancouver Island
This TNT recipe is for Jaylene in Canada who is looking for an appetizer for
her New Years party. It always disappears and everyone wants the recipe.
Easy cooking from Darlene in Utah. Enjoy!
Honey Ham Tortilla Rolls
1 can (4 1/4oz)underwood honey ham spread
1 pkg (8oz) cream cheese
1/4 cup crushed pineapple (drained)
1 T. chopped green onion (more if you like)
1 T. honey
4 (8") flour tortillas
Mix cream cheese to soften and add the rest. Spread 1/4 mixture on each tortilla
and roll and wrap in plastic wrap. Cool in fridge for 2 to 8 hours. Cut in 1/2"
slices.
Happy New Year to all. Jaylene, from Canada requested in Dec 30 newsletter
for a new appetizer. I made theses for New year last year and Christmas this
year, and the only complaint is theres not enough. There is no recipe as such,
but this is what I do.
Savory Bacon Rolls
Take a fresh loaf of bread and slice by slice, take the crust off, roll out
thin. I use a can of fruit from the cupboard but you can use a rolling pin.
Spread each slice with flavored cream cheese, I use Salmon or onion and chives,
and roll up. Cut each roll in half and wrap with some bacon. Cut your rashers
into strips and then into lengths to fit around the roll. Secure bacon with a
toothpick (cocktail stick). You can do this far 24 hrs ahead of time. When ready
to eat place in a hot oven till the bacon crisps up. 10 - 15 mins. Enjoy - if
you get a chance. They are ok served cold, not that it happens at my place.
Hope you can understand what I do.
Elizabeth from Bendigo, Australia.
I hope that everyone had a fantastic Christmas and that all will have a
Happy, Healthy New Year. Just had to thank Mary in Alabama that sent the recipe
in for Festive Fruit Squares. I've made two [count 'em] pans of them and have
eaten every single piece myself. These are not for sharing :). I soaked the
candied fruit in brandy for a couple of days before baking...yummy. They could
be my new favorite thing to bake for Christmas.
SueB in Ca.
Nancy, I want to wish you and Siggy a Happy New Year and I hope that the new
years brings nothing but the best for you. I believe someone ask in the 12/29 or
12/30 newsletter for Appetizers recipes. She didn't want to take a cheese ball
because it what she took last year. I have a Deviled Egg recipe and that would
be a figure food.
Deviled Egg
6 eggs
2 tablespoon mayonnaise
pickles (optional
1 tablespoon vinegar
1 tablespoon mustard
paprika
Boil eggs for 20 minutes. Cool for 1/2 hour. Cut in half. Remove yellow yolk and
put in a small bowl. Mix yellows with vinegar, mayonnaise, mustard and pickles.
Fill egg white with the yolk mixture. Sprinkle with paprika. You could add
bacon, grated onion or pickle relish in with the yolk mixture and omit the
pickles.
Polish Mistakes
1 lb. hot sausage
16 oz. jar Cheez Whiz
1 lb. ground beef
1 loaf party rye (small pieces of bread)
Cook meats until browned. Drain well. Stir in cheese and cook until melted.
Spread mixture on each slice. Place on cookie sheet and broil until lightly
browned, about 2 minutes.
Sweet Meatballs (Could take this in a Crock Pot and it would keep warm that
way.)
2 lb. ground beef
2 cups soft bread crumbs
1/2 cup onion, finely chopped
2 teaspoons salt
2 eggs, beaten
1 tablespoon minced parsley
2 tablespoon margarine
1 10 oz. jar apricot preserves
1/2 cup barbecue sauce
Combine first 6 ingredients, mixing well. Shape into 1" balls and brown in
margarine. Drain on paper towels and put in 9"x13" baking dish. Combine
preserves and barbecue sauce and pour over meatballs. Bake 30 minutes at 350.
Makes 5 dozens. If using the Crock Pot make this and put in the pot about 3 to 4
hours before going to party.
Hope this will help people that want recipes for Appetizers.
Susie Indy
Nancy here are 2 recipes for a cheese ball.
Barndt's Cheese Ball
1 lb. cheddar cheese
3 oz. pkg. cream cheese
4 green onions including the green part
1 can deviled ham
1/2 to 1 teaspoon seasoned salt
1 to 3 teaspoons A1 steak sauce
pecans chopped to roll in
Have the cheddar cheese and cream cheese at room temperature. Mix the two
cheeses together, add 1 to 2 tablespoon/s green onion including the green part,
deviled ham, the steak sauce and seasoned salt. Form into a ball and when firm
roll in the pecans. Enjoy
Pimento Cheese Ball
1/2 lb. cheddar cheese
3 oz. cream cheese
pimento cheese, any amount you want
dash of horseradish
1/2 teaspoon seasoned salt
chopped pecans
Have the cheeses at room temperature. Mix the cheddar cheese, cream cheese,
pimento cheese, horseradish and seasoned salt. Form into a ball and roll in
pecans.
Cream Cheese Ball
1 8 oz. pkg. cream cheese
dash to 1/4 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon chopped chives
Mix all the above and if you wish you can roll this ball in pecans.
Susie Indy
For Jaylene (December 30 the newsletter): Here is an appetizer I love to
make. It is the easiest one as well. Take a block of cream cheese and dump a jar
of pepper relish over it. It is always popular. Serve it with crackers or small
carrots and cut up celery.
Margo/ Boston
Good morning,
The recipe below is taken from ANNIE'S SIMPLE AND EASY RECIPES, and is
particularly for Mary in Vernon, Texas who requested an English Muffin recipe in
the Dec. 24 issue. Sorry it's so late, but I didn't realize that you needed it
today until I reread the newsletter.
ENGLISH MUFFIN BREAD
2 pkg. yeast
5 c. flour, divided
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm.
Add to dry mix; beat well. Stir in 2 cups flour to make stiff batter. Spoon into
two 8 x 1/2 x 4 1/2 inch bread pans that are greased and sprinkled with
cornmeal. Cover; let rise in warm place 45 minutes. Microwave each loaf on high
power for 6 minutes, 30 seconds. Surface of loaf will be flat and pale in color.
Allow to rest 5 minutes before removing from pans. Slice.
Makes delicious toast.
Diane in Milwaukee
This is for Emma who asked if my Peanut Butter fudge could be frozen.
It freezes very well for up to three months at least. Ours is usually gone in
three months so I really don't knowhow long it would stay good after the three
months. Dorothy, Indiana
Lauren requested a Chicken Pot Pie recipe in the Dec 30 newsletter. This one
is very tried and true.
2 cans cream potato soup
1 16oz can Veg-all, drained
2 cups cooked chicken, diced (leftovers are great for this)
1/2 cup sour cream
1/2 tsp thyme (I use poultry seasoning)
grated cheese, optional
pie crust for bottom and top
Combine all ingredients, spoon into unbaked pie crust, top with crust and make
vent holes.
bake @ 375 40-55 minutes Easy and Yummy!
Bailey
This is for Helen in Saunemin IL. I found this at Just Recipes.com
Aprilrecipes.
DRY RUB FOR SPARE RIBS
2 T sal1 tsp. Lemon pepper
1 tsp. Onion powder
1 tsp. black pepper
1 tsp. paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Mix well. Rub over all surfaces of ribs. Cover ribs and allow spices to soak for
at least 30 min.Grill ribs until done.
====
This is for Lauren. I have had and used this recipe for awhile. My husbands
loves it. It's not as hard as it sounds. Aprilrecipes
1 (4-1/2 to 5 lb.) ready to cook
dash Worcestershire
stewing chicken, cut up
1 c. light cream or evaporated milk
3 c. water
2 c. chicken broth
1 clove-studded onion
1 lb. small white onions, cooked
2 celery tops
2 c. combo frozen
1 T. salt
peas & carrots
1 bay leaf
Baking powder biscuit dough (made from 2 c. biscuit mix)
1 carrot
6 T. flour
Place chicken in large kettle with the next 6 ingredients. Cover; bring to boil.
Simmer 1-1/2 to 2 hrs.or until tender. Remove chicken from the bone; cut into
bite size pieces. Skim fat from broth; measure 1/2 c. fat and 2 c. broth. Heat
the fat in saucepan; blend in flour; add Worcestershire, stir in cream and
broth. Cook over med. heat, stirring until thickened. Arrange chicken meat
onions and peas and carrots in a deep dish casserole(3qt) pour sauce over them.
Cover with biscuit dough rolled 1/4 in. thick. Slash crust, bake pie at 425F for
25 to 30 min. Makes 6 servings
You can use biscuits or flaky pastry dough.
This is my favorite Chicken Pot Pie recipe. It's from a the Casseroles
cookbook in the Company's Coming by Jean Pare series.
Chicken Pot Pie
3 cups cooked chicken, cut up
10 oz. canned mushroom pieces, drained (I omit)
2 cups sliced carrots (I used the frozen baby ones whole)
2 cups cup up potatoes
1 cup frozen peas
1/2 cup chopped onions (I usually just add some dehydrated onion)
2 cups leftover gravy (or recipe below)
2 chicken bouillon cubes (do not use if you make the recipe)
1/4 tsp. onion powder (do not use if you make the recipe)
1/4 tsp. celery salt (do not use if you make the recipe)
Pastry for top -- your own or a mix (recipe below as well)
Put chicken and mushroom pieces into 3 quart (4L) casserole. Cook vegetables in
salted water. If making gravy, do not add salt to vegetable water as gravy is
salty. Add cooked vegetables to casserole. Stir lightly.
Only do if you have left-over gravy:
Heat gravy. Add bouillon cubes. Crush and stir to dissolve. Stir in onion powder
and celery salt. Pour over meat and vegetables lifting with fork here and there
to let gravy run through. Gravy should not be too thick.
If you have no left-over gravy, use this recipe:
Gravy
6 chicken bouillon cubes
1 beef bouillon cube
2 cups water
1/2 tsp. celery salt
1/2 tsp. onion powder
2 tbsp. cornstarch
1/2 cup water
Put bouillon cubes and water in medium size saucepan. Stir to dissolve as you
bring to a boil.
Add celery salt and onion powder.
Mix cornstarch and water together. Pour into boiling bouillon mixture stirring
until it boils again. Use in place of leftover gravy.
The gravy can get salty very quickly so be careful! I never buy the bouillon
cubes, I just buy the powder and I'm not sure what the conversion is. I use
about 2 or 3 tsp. of the chicken bouillon and just less than 1 tsp. of the beef
bouillon. It's way easier for people to put extra salt on their food than it is
to take salt out.
Roll out pastry to fit circle 1/2 inch larger in diameter than casserole top.
Put over top with pastry fitting up sides a bit. Cut slits in pastry. Bake in
400 degrees F oven for 30 min or until heated through and light brown. Serves 6.
Pastry recipe
5 cups all purpose flour
2 tsp. salt
1 tsp. baking powder
3 tbsp. brown sugar
1 lb. lard, room temperature
1 egg
2 tbsp. vinegar
cold water
Measure flour, salt, baking powder and brown sugar into large bowl. Stir
together to distribute all ingredients.
Add lard. Cut into pieces with knife. With pastry cutter, cut in lard until
whole mixture is crumbly and feels moist.
Break eggs into measuring cup. Fork beat well. Add vinegar. Add cold water to
measure 1 cup. Pour slowly over flour mixture stirring with fork to distribute.
With hands, work until it will hold together. Divide into 4 equal parts. Each
part is sufficient for a medium size 2 crust pie. Warp in plastic and store in
refrigerator for 1 or 2 weeks. Store in freezer to have a continuing supply.
*I find I use 1/4 of the recipe to make the top for the pot pie. There is no
pastry on the bottom of this recipe.*
This recipe looks somewhat complicated, but it's honestly really easy. I'm not
much for making pastry and that works really easy too. I boil all the vegetables
together as well, it seems to work. Best of luck to all!
Jaylene in Canada
Hi Nancy,
I am looking for recipes all the time for canned salmon . I have several cans of
nice Alaskan canned salmon. This recipe is one we like very well. Hope others
will as well.
By the way , I too am a transplant from the Buckeye state. I'm so glad I am not
there lately. The weather has been such a bad thing. We love Texas so much.
Especially our wonderful weather. Kate from Texas.
Salmon Patties
1 - can drained salmon
1 teaspoon onion powder
1/2 cup diced small, onion
1 tablespoon Worcestershire sauce
1/4 cup diced small, green pepper
1/8 teaspoon red pepper flakes
1 egg
1 teaspoon sweet basil
1 cup corn flakes
1-1/2 tablespoon
bacon bits
Drain liquid from salmon , leave bone ( I removed the skin but recipe doesn't
say to ) Add remaining ingredients Mix well. Make small patties and fry in
canola oil on medium heat , until well browned.
====
Looking for a good pea salad recipe. Thank you!
Elizabeth from Phx.
I am looking for some TNT recipes for pork roast. I would love a slow cooker
recipe (s), so if anyone would like to share, I will thank you in advance.
Happy New Year! Nanci, Upstate NY
S. S.'S TORTILLA APPETIZERS
1 (20 count) pkg. flour tortillas
3 (8 oz.) pkgs. cream cheese
1 (8 oz.) sour cream
2 tbsp. picante sauce
10 chopped green onions
2 1/2 tbsp. lime juice
1 chopped jalapeno
DAY BEFORE: Mix all ingredients together (except flour tortillas), then spread
onto tortillas. Roll tortillas and place in airtight container overnight.
TO SERVE: Cut rolls into slices, arrange on platter with slices of lime and bowl
of picante sauce.
Ranch Stars Appetizers
"These are great for parties! My grandmother fixed them every Christmas and New
Years."
2 cups (1 lb.) cooked crumbled sausage (can substitute sausage for ground
hamburger or ground turkey)
1-1/2 cups grated sharp cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup ranch dressing
1 can sliced ripe olives (black)
1/2 cup chopped pimentos
1 package fresh or frozen won ton wrappers (or egg roll wrappers cut in 4ths)
vegetable oil
Preheat oven to 350 F. Blot cooked meat dry with paper towels to get as much fat
out as possible. Combine with cheeses, salad dressing, olives and pimentos.
Lightly grease a mini or regular muffin tin and press 1 wrapper in each cup.
Brush with oil. Bake 5 minutes until golden. Remove from tins, place on a baking
sheet. Fill with mixture. Bake 5 minutes until bubbly.
Makes 4 to 5 dozen.
Lucy
Hi All! This is in response to everyone asking about the French Toast
Recipes. Lisa Anders of Union Bridge, MD had requested an easy overnight recipe
for French Toast and I responded in the Dec. 19th newsletter with a French Toast
Casserole recipe. You're welcome Lisa! I'm glad you liked it!
Chris from NM also responded with a Stuffed French Toast recipe in the Dec. 23rd
newsletter and repeated the recipe on Dec 29th.
Both sound yummy!! I wish I had made either recipe last night so that I could
pop it in the oven right now!
Nancy -- Happy New Year to you and Siggy! I hope that everyone has a safe, Happy
and Blessed New Year!!
Margy from Michigan
I have had diabetes since I was a child. I am now 64 years old. The people
that title their recipes as diabetic are doing a great disservice to people with
diabetes that do not understand what they can eat and what they cannot eat. Just
because a recipe does not contain sugar does not make it a diabetic recipe.
Diabetics must account for carbohydrates, fats, and protein. Also using sugar
substitutes does not make the recipe diabetic acceptable.
Jimmy Perry, Tampa Florida
Nancy I thought of another Appetizers
Easy Shrimp Dip
1 can cream of shrimp soup
1 6 oz. pkg. softened cream cheese
Bring together until mixed but not runny. Heat until just warm. Good with
veggies, crackers, chips and etc.
Susie Indy
Happy New Year to all. Does anyone have any recipes for cooking boneless pork
roast cuban style, and using MoJo.
Kathy in Fl
For Emma regarding converting Microwave Fudge to a Peanut Butter Fudge. I
have never altered the recipe in any way, so I really can't answer your
question. Sorry. Maybe someone can answer it.
LaVerne - Alabama
For M of 12/30/04
Regarding amount of vanilla for the cheesecake recipe that was posted. I too,
realized there was an error with the vanilla. However, if you read the
directions, you will realize the "pie filling, any flavor" should have been on a
separate line, thus leaving the 1 Tbls vanilla on a line by itself. Hope this
helps. Recipe was posted by Susan on 12/29/04 Cheesecake With a Cake Mix
LaVerne - Alabama
Hi this is for Mary H from Alabama, also Nanci upstate NY. I appreciate the
recipes and will try them all Thank you very much and happy holidays to all .
This is for Kayte who lost her husband may
God be with you and you have our prayers. God bless Jackie,Kiki,sagwa
In addition to Connie - TX. Here is a saying that Jeff Smith, The Frugal
Gourmet always said: "hot pan, cold oil, food never sticks". This is so true
whether it be cast iron or regular pans, this
truly works.
LaVerne - Alabama
Here is a delicious dip that my son-in-law came up with. He calls it Football
Dip as they have it while watching foolball games. The children even like this.
Football Dip
8 oz. cream cheese
1 jar Old English Cheese ( get in the food store where the cream cheese is in
our grocery)
4 oz. blue cheese, crumbled
I add a dash of milk to make it softer.
Mix - serve with crackers or pretzels
Doris - De.
Someone was looking for appetizers 12/30/04.
VEGGIE APPETILLAS
1 pkg Azteca Super Size or Burrito Tortillas
2 (8 oz) pkgs cream cheese, softened
1/2 cup chopped green onion
1/4 cup chopped green olives
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green pepper
Remove tortillas from refrigerator. Let stand at room temp. for at least 15
minutes.
Spread a thin layer of cream cheese on tortillas. Sprinkle with approx. 1 Tbls.
each onions, olives and peppers. Tightly roll up tortilla. Wrap individually in
plastic wrap. Repeat for all tortillas.
Refrigerate for at least 3 hrs. or overnight.
To serve, cut into 3/4" diagonal slices.
Yield: 48 - 50 slices.
CLASSIC PARTY MEATBALLS
1 pkg. Original or Italian style meatballs
1 cup Heinz chili sauce
1 cup grape jelly
Heat meatballs according to pkg. directions. Meanwhile, in small saucepan,
combine one cup chili sauce and 1 cup jelly. Heat until jelly is melted. Place
meatballs in serving dish. Pour chili sauce mixture over meatballs, stir gently
to coat. Serve warm w/toothpicks.
LaVerne - Alabama
Being that tomorrow is New Years Eve, and that some of you may want to make
appetizers to enjoy at home or bring with you to a celebration, I thought i
would share this chicken wing recipe that I made several times during the
holiday season. It is soooo easy and sooo delicious that I actually made it
tonight because everytime I brought it somewhere we were lucky to get one wing,
they went so fast!
3 pounds of chicken wings or drummettes or wingettes
1 envelope of dried onion soup mix (or the homemade version)
1 8 oz bottle of french dressing
1/2 cup of strawberry preserves or apricot preserves
Mix soup mix, french dressing and preserves together. Pour over chicken wings
and bake at 400 degrees for 45 minutes turning once.
HAPPY NEW YEAR!!!
And Thanks for being you.....
Sharon in Massachusetts
Nancy, about 20 years ago (in the 1980?s) I had a recipe for a cheesecake
made using a large amount of sour cream. It was baked.
There was NO cream cheese involved. It was delicious. I have checked the Web but
cannot find the recipe. I would appreciate any help. Nancy, I use a lot of your
tips and recipes. Appreciate everyone?s efforts.
Peggy, retired and happy!
Need a recipe for Hopping John. I know it has tomatoes, peppers,and onions in
it, but do not know what else. Thanks! Love your web site and recipes.
Brenda
Comment
I have several posted on my
New Year's Traditions and Recipes
page.
Recipes on this page include recipes for the following New Year's Traditions
One Southern tradition in the US eating black eyed peas on New Year's eve
will bring luck for the coming year.
Another Southern tradition in the US eating greens such as cabbage, collard
greens, mustard greens, kale or spinach to bring money
A
German and Pennsylvania Dutch tradition is to eat pork and sauerkraut on New
Year's day for good luck.
Nancy
To Chef Raymo - Peanut Butter Cup 12/27/04
What size package of chocolate chips? Are they semi-sweet or unsweetened? I am
making a batch today and found that if I worked the PB, powered sugar and
cracker crumbs with my hands, it was a lot easier. I am also using 11.5 oz bag
of chips (milk choc.) - Hope it works out.
To Kathy - Alabama 11/30/04
Made your Aunt Belle's Sour Cream Pound Cake today. Getting ready for company
tomorrow. It
smells soooo good, I might have to cut into it early. Thanks.
LaVerne - Alabama
Nancy this is for Maxine who in the Dec 30th newsletter requested a recipe
for White Castle Hamburgers. I had got this recipe from
recipegoldmine.com
Kathy in Alabama
WHITE CASTLE HAMBURGER CLONE
12 dinner rolls (Parker House shape, 2-1/2 inches )
1 pound lean ground beef
1/2 teaspoon salt
1-1/2 cup water, divided
3/4 cup diced onions
1 beef bouillon cube
1/2 cup water (1/2 to 1 cup)
Place ground beef, salt and 1/2 cup of the water in a food process, and process
for a few seconds to ensure that water and salt are blended through the beef.
Place plastic wrap on the counter. Place hamburger in the middle, then place
another pieces of plastic wrap on top of the meat. Roll the hamburger out to
1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate
each piece five times with a plastic straw (this forms the steam holes). Cover
hamburger squares with plastic wrap. Freeze until partially frozen, but no
frozen solid.
Place onions, beef bouillon and 1/2 cup water in a frying pan. Saut?over
medium-low heat, stirring until the onions are clear, and adding more water as
needed. Remove from heat until ready to cook hamburger patties.
To prepare patties, heat frying pan over medium-low heat; add water to onions
just until the bottom of the frying pan is covered. Place patties in pan; cover
with lid. It will only take a short time for the patties to cook on one side.
Turn, and cook on the other side for a very short time. The patties should be
juicy.
Place each hamburger on top of a roll. Add pickles, then cover hamburgers so
they will steam lightly. Or you can cover them and put them into the microwave
for a few seconds.
Hamburgers like White Castle's
Serves : 4
1/4 cup hot water
1/4 cup dry minced onion
3 oz. beef baby food
1 lb. lean ground beef
2/3 cup beef broth - low-fat okay
1 pkg. hot dog buns - buns cut in thirds
Combine water and onion in cup and allow to soak for 10 minutes. Combine baby
food, beef, and broth in bowl. Mix well. Form into 2 1/2" - 3" patties. Fry
patties and onions together in skillet over medium heat until brown on both
sides. Serve patties in section of bun and top with onions. Courtsey of Robbies
Recipes
White Castle Hamburgers - Sliders
2 lb Lean Ground Beef
1/4 c Dry Minced Onion
1/4 c Hot Water
3 oz Jar Strained Beef Baby Food
2/3 c Clear Beef Broth
1 pk Hot Dog Buns
Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you mix 2
pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear
beef broth. Keep patties uniform using 1/4 cup meat mixture for each patty,
flattened to 1/4" and fried quickly in 1 T oil per patty on a hot griddle. Make
3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded
ends. Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each
patty into bun with 2 dill pickle chips, mustard and catsup.
Source: Recipe Source
Siggy (my cat) has been enjoying all the toys that he got for Christmas.
He got many toys from our members. Margaret made him a bed. He had never
had his own bed so he wasn't sure what it was for a while. I tried every
way I could to get him to climb in the bed but had no luck with that strategy.
At first he put all his new toys in the bed. Next he put his paw over the
bed touching his toys. Night before last I heard a lot of noise close the
where the bed was located. He was in the bed throwing the toys out of it.
He slept in the bed the rest of the night and last night. This morning
when I was busy around the house he was busy dragging his bed to his favorite
place in the house where he spends most of the day watching birds. (I have
windows that come almost to the floor where he can sit on the floor and watch
birds all day.) He has spent his day snoozing a while, watching birds and
then back to snoozing. Thank you Margaret and the rest of the Nancy's
Kitchen family for making Siggy so happy.
Nancy
Enjoy!
In response to the request for Salt Rising Bread in the Dec 28 newsletter by
Rozie, Apple Valley, CA.
The following website has a couple of recipes plus hints for better baking from
a lady who has been making this bread for 70 years.
Mountain Net
Nancy, we really appreciate all your hard work. I hope you have a happy, healthy
and blessed 2005.
Flo in Texas
Hi Nancy,
This is in reply to Lois in today's (12/30/04) newsletter about my recipe for
Baked Stuffed French Toast. It was in either the Dec. 10th or Dec. 11th
newsletter. However, If she, or anyone else, would go to
our recipe message board they would find it under the Eggs section also.
Happy New Year!!
Chris in NM
Dear Nancy: I can't believe there was someone in your vast audience who knew
what Salt Rising Bread is. Many thanks for printing my request, and many, many
thanks to Kathy, in Omaha Nebraska for telling me how difficult it is to bake
and for the address in New York that bakes it and ships to customers. Calling
immediately, can't wait. Thanks two both you gals.
Rozie, Apple Valley, CA
Hi Nancy, in the Dec. 28th newsletter, Terri in MN was looking for a book
that would tell her information about ingredients, troubleshooting tips when a
recipe didn't turn out just right, etc. I have a great book that will answer all
of her questions plus many more and it includes some basic recipes,
substitutions and many cooking tips. It is called "The Kitchen Companion" by
Polly Clingerman. There are over 400 pages in this very helpful book. I got my
copy (and several that I gave as gifts) from QVC. I imagine now she could find
on the Internet. I love my copy and sometimes will just sit and read through it.
I always find something I didn't know that will help me.
Hope this will help...Mary in TX
Thank you for the grandma apple pie, my friends enjoyed and have passed on
the recipe. May I have Deep fried Pineapple pie (something like McDonald's).
Thank you N Have a Blessed New Year !
cheerio, lee
Hi Nancy - Happy New Year. My brother-in-law has diabetes and my sister tried
using Splenda in a couple of recipes with bad results. I remember a month or so
ago you got a lot of responses regarding Splenda. Is it possible to get a
general time frame when you posted them? I appreciate any help I can pass on to
her.
Dotty in NJ
First I want to thank you Nancy for all the time and effort you put in this
news letter. I look forward to rec'd it each day. Enjoy all the contacts with
"Nancy's family" which I am proud to be a part of.
Next want to extend an ear scratch to Siggy and hope he earned enough to provide
shrimp treats for a long time.
This recipe is the one I grew up with I shall try to give measurements for an
off the cuff recipe, My mom always served it with roast beef it is a family
favorite and now my nieces & nephews ask for Aunt Barb's macaroni.
Mom's Mac & Cheese
1 lb. macaroni { any shape you like]
1 to 1-1/2 lb Velveeta cheese [cubed]
1 can diced tomatoes {I use a qt. of home canned]
large onion diced [I use lots of onion]
Bacon grease
1 can evaporated milk
Salt & pepper to taste
Extra milk as needed for sauce { may use any kind]
Saut?onions in bacon grease until they are transparent try not to brown. Cook
macaroni for 5 min in lightly salted water, drain and place in large container
and combine with onions, cheese salt & pepper, mix well. Place in baking dish ,
pour can of milk over add extra milk if needed Cover dish place in oven heated
to 350; bake 45min check if cheese melted and bubbly, uncover and let brown
slightly.
Enjoy!! Best Wishes for a Healthy, Happy New Year to All
Barb from Md.
Hi Folks,
Happy New Year to Nancy, Siggy and all my good cook friends. Your newsletter has
been an absolute delight to me and my family these past months. Thank you so
much for sharing your good recipes so freely.
I am looking for a recipe that I saw somewhere (but can't remember exactly
where) in the not too distant past. It would be so appropriate for New Years Day
dinner. It was a casserole with black eyed peas, collard greens and (I think)
diced ham with either cornbread batter mixed in or as a top crust. Do any of you
have this recipe or something similar?
Also, many thanks for the replies concerning whether or not cream cheese can be
frozen. If not for your help I probably would have tried to freeze it. Also,
thanks to those who sent in recipes for the cheesecake with a cake mix base as a
crust. I had this recipe many years ago and lost it. It comes in handy now
because of the extra cream cheese I've got in my fridge. I'm having a gumbo
luncheon for the ladies in my Bible study group soon, and this cheesecake will
be the perfect dessert. Thanks again for all your help.
This is for Jaylene from Canada --- here's a very easy and fast recipe to
take to your New Year's Eve party...
Olive Spread
2 cans of black olives - pitted
1 can of stuffed green olives
2 Tablespoon chopped garlic
1 Tablespoon red pepper flakes
3/4 cup olives oil
1/2 can of vinegar from the green olives
In food processor add olives, garlic - processor to a coarse fine mixture. Add
olive oil, red pepper flakes, and vinegar and mix well. Refrigerate until cold.
Put in nice bowl and serve with any kind of crackers.
Happy New Year!!!!
Deb in Ga.
Nancy,
God's blessings to you and to all your Readers in the New Year. A special
greeting to Katye during this sad time. May you and your family find comfort in
the same faith in Jesus that brought comfort to your husband during his
lifetime.
I tried the Asian Noodle Salad submitted by Chris Leishman (12/29). It was
great! Very refreshing after several days of holiday leftovers. I added some raw
carrot, celery and green pepper cut to matchstick size for crunch. There seemed
to be enough for 8-10 side dish servings. I'm always looking for something new
to take to work for lunch. I will definitely make this again. Thanks Chris.
Amy in Fort Wayne
Nancy, this isn't a recipe, but, hope you do print it in your newsletter.
Does anyone know a good cross stitch magazine that relates to cross stitch only?
Would love to have a cross stitch pattern for a cross? Nancy, have a Great New
Year, and keep up the good work. You really put a lot into your letters. We all
all grateful to you for printing these recipes.
Thanks! Shirley from Missouri
That was beautiful and inspirational what you wrote for Kayte, I lost my mom
last year and it is always rougher during the holidays. But I always try to
think of all the funny things she said and did, all the nice things she did for
everyone. She lived for her children and family. God bless you Kayte during this
rough moment, It's tough but try and think of the good times you shared.
Lynette in NY
Kayte I am so sorry your husband passed away but you know where he is. He is
in GOD'S HANDS no more tears or pain. I lost my mother on Easter in l997 and 13
days later lost my dad. Time does heal. You are in my prayer every night.
Byron from Bessemer, Alabama
http://www.nancyskitchen.com
