Thought for the Day
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To Muriel in PA, I'm glad that your husband's heart surgery went well. I hope
his recuperation time goes smoothly with a quick return of energy. I am a great
believer in prayer also. Where would we be without it.
I'm glad Jenna asked about traditions. I enjoy reading about the different ways
families celebrate Christmas. I always liked my mother-in-law's way of doing
things. She would have everyone over for Christmas Eve and after we opened our
presents she would serve a baked ham, baked beans, and a wonderful potato salad,
but the thing the kids liked best was the punch she served at the end. It was
made with orange sherbet, ginger ale, pineapple juice and made a good holiday
punch. Then on Christmas Day she baked a big turkey and made such good dressing.
We daughters-in-law helped with the side dishes, and we always did the clean up.
My in-laws were of modest income but they managed to create some rich memories.
By the way, I made the cookies for my son in Iraq and put them in the Pringles
cans. What a good idea. I made the Martha Stewart cookies too, even though I
didn't think they sounded all that great, but they were good. You know I had to
sample some! LOL I believe they will ship well. Happy cooking to all and thanks
Nancy, I am telling everyone I know about your newsletter.
Doris in S. Indiana
Christmas greetings Nancy and Siggy
I love coming every day to find your e mail. Have tried many of the recipes
and have not found one that I wouldn't use over and over again.
Regarding cats and Christmas, last year each time I entered the living room I
found 2 sets of eyes looking at me from the branches. This year we have a 20
month old grandson and a new kitten.... Shall I decorate a tree? Hmmm.....still
undecided.
Our Christmas morning tradition is as follows: we awaken and take turns
showering. A pot of coffee is made and eggnog is poured and placed on a tray
bound for the living room. We gather around the coffee table, have prayer
thanking God for His greatest gift to us - baby Jesus is then placed
in all the nativity scenes (I collect them). We "toast" each other with our
eggnogs. One reads the Christmas story from the bible, one does a chosen
reading, our daughter usually sings and play her guitar gifting us with a song
she has written specially for this moment. Finally one is chosen to pass out the
gifts from under the tree. We all look on with joy and anticipation until it is
our turn to open a gift. Of course, this all takes some time but it is nice to
"revel" with each recipient.
After the "gifting" is over - we try to tidy the living room while grandpa cooks
breakest for all. After his time in the kitchen everyone clears out while I
begin my dinner prep with grandpa's help with the vegetables.
It's joyfilled day all around.
God bless you Nancy
Bernadette Carey
Thank you for your daily gift to all of your readers.
Dear Nancy
I am so happy to be among such fine cooks! Daily I find recipes that I want to
try and have tried many that I am so happy with. I wish everyone a blessed
holiday season full of blessings and good food! I am looking for a recipe for
caramel popcorn--that you bake in the oven for awhile on a low temp. I am
hopeful that someone out there has a good recipe.
Thanks! Suzie in St. Louis
I loved the humous ecards on the sidebar as well. Thank you for making
me laugh.
Sue
Comment
I am glad you enjoyed them. Doozycards are quality cards. They have free
cards and premier cards. The best thing about their cards is they never
sell your email address to a third party company as do most other ecard
companies. I will put more ecards in the left sidebar of this newsletter.
Even if you don't want to send them they are really cute to view. Come to think
of it they make my day better too just to have a smile while viewing them.
Nancy
Hello!!
I am looking for a ham steak recipe. This ham steak will be for one person, but
he wants it to be special. can you help me??
Thanks so much, Pamela
Hi Nancy,
The Dark Fruit cake recipe from Darlene in Utah , calls for 1-1/2 cups of
shortening , is this the correct amount ? I want to make it but want to make
sure the amount is correct, it seemed like a lot and didn't want to waste all
the ingredients and time baking untill I found out for sure .Its sound like it
would be a great cake . Darlene , I hope you will let me know as soon as
possible as I want to make it soon , thanks for such a nice recipe.
Thanks a lot, Lois in Va.
Hello, to Nancy and Siggy. I have a couple of comments for folks. One is for
Deb from GA who asked about matzo cake meal. I was walking down an aisle (the
baking goods aisle, I think) at a Walmart Supercenter and saw this particular
meal that you asked about; so I know they carry it. I've also seen it at Winn
Dixie. In addition, I saw potato flour too. However, I can't be much help on
substitutions for these items, as I've never used either of them. Good luck with
your cooking.
This is for Carol with an E in Calgary concerning her request in the Dec 5
Newsletter for a breakfast dish on Christmas morning. Sausage Cheese Balls are
easy, can be made ahead of time and reheated. In fact, my family has requested
them this year for Christmas. Here is the recipe that I'm using:
Easy Sausage Cheese Balls
1lb sausage (spicyness depends on individual taste)
4c shredded cheddar cheese
3 c of baking mix such as Bisquick
dash of hot sauce, opt
Preheat oven to 400 degrees F.
In a medium bowl, combine the sausage, cheese, and dry baking mix (and hot sauce
if using it). Mix together, and shape mixture into walnut sized balls. Place on
a foil lined cookie sheet.
Bake for 12-15 minutes. Serve hot.
Hope you have a nice Christmas gathering.
Mary H from Alabama
Nancy, In the Dec 5th newsletter Carole with an "E" want to know some of the
readers favorite breakfast recipe for Christmas breakfast. First let me say that
our Tradition has always been a family brunch on Christmas Eve. I am talking
family reunion type gathering. All the family from both sides are invited to our
house for breakfast brunch. Everyone brings something such as, a casserole,
juices, coffee cake, rolls, muffins, anything you would want for breakfast or
brunch. I always cook plain scrambled eggs, bacon, ham. and sausage patties,
fried white meat ( I live in Alabama, LOL ) home made biscuits, Home made jams
and jellies, fresh butter, Amish cheese, sausage gravy, red-eye gravy, just to
name a few. This doesn't include all the goodies everyone else brings. We
usually have between 50 to 75 family members for Christmas Brunch, more
sometimes. Every room seems to be filled with smiling, eating faces. Then after
everyone has eaten we sit around and reminisce of yester year and present day
happenings. My older uncle all sit around and tell stories of days when they
were younger. We all laugh and joke and lastly we all give thanks to God for
letting us have such a loving family. The only gifts exchanged on that day are
love and family companionship. But I did want to pass along the other recipe I
cook every year for this event. These have been the most ask for foods each
year. I have to make several batches of these recipes to feed everyone. I wish
everyone a Happy Holiday Season.
Kathy in Alabama
Breakfast Pizza Supreme
1 pkg. (8 oz.) refrigerated crescent rolls
1/2 pkg. bacon, cut up
6 eggs
1/2 cup milk
Salt and pepper, to taste
1 can (4 oz.) mushrooms
1 can (2-1/4 oz.) sliced black olives
1 md. onion, diced
1 md. green pepper, diced
1 cup salsa
1 cup cheddar cheese
Directions:
Preheat oven to 375?F. In skillet, cook together bacon and onions; drain.
Meanwhile, in bowl mix together eggs, milk, mushrooms, olives, green pepper,
salt and pepper. Add to skillet with bacon. Stir regularly to prevent burning
eggs. Meanwhile, spread crescent roll dough out onto a 12-inch pizza pan. Place
in oven for 10-12 minutes or until lightly browned. Remove from oven. Add
scrambled eggs and bacon to top of dough. Spread salsa over top. Sprinkle
cheddar cheese over top. Place in oven 3-5 minutes or until cheese is melted.
Cut into slices and serve.
Breakfast Pizza
1/2 lb Sausage (mild)
1 8 oz Crescent Rolls
1 1/2 cup frozen Hashbrowns (thawed & crumpled)
1 cup Shredded Sharp Cheddar Cheese & Shredded Mozzarella Cheese
7 eggs beaten
1/4 cup Milk
1/2 tsp Salt
1/4 tsp Pepper
2 Tbs Grated Parmesan Cheese
Cook sausage & drain. Spread dough out in 12" greased pizza pan sealing edges.
Spoon in sausage. Sprinkle with hasbrowns. Combine eggs, milk, salt & pepper and
pour over sausage and hashbrowns. Sprinkle with cheeses.
Cook at 350 degrees for 22-25 minutes.
Grits and Sausage Casserole
1/2 lb. breakfast sausage
1-1/2 cups milk
1-1/2 cups water
3/4 cup quick-cooking grits
3/4 cup (3 oz. each) shredded sharp cheddar cheese
3 tbsp. fresh parsley, minced
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 dash ground red pepper
3 egg whites
Vegetable cooking spray
2 red bell pepper strips
Cook sausage in a nonstick skillet over medium-high heat until browned, stirring
to crumble. Drain and set aside.
Combine milk and water in a saucepan; bring to a boil over medium-high heat.
Stir in grits; cover, reduce heat, and simmer 7 minutes or until thickened,
stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt,
garlic, and peppers in a large bowl; set aside.
Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks
form. Gently stir one-fourth of egg whites into grits mixture; gently fold in
remaining egg whites. Spoon mixture into a 1-1/2 quart casserole dish coated
with cooking spray.
Bake at 375?F for 25 minutes or until set and lightly browned. Place a medium
nonstick skillet over medium-high heat until hot. Add bell pepper, and saute 4
minutes or until tender; serve warm with grits.
Breakfast Lasagne
1bag frozen hasbrowns
1 1/2 lbs. sliced Canadian Bacon
1 cup chopped onion
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
8 oz. sliced mushrooms
5 eggs
1 cups milk
2 cups sharp cheddar cheese, shredded
salt and pepper
Layer frozen hash browns in a 9x11 inch lasagna pan; season well with salt and
pepper. Layer green pepper, yellow pepper and onion over hash browns; layer
mushroom slices on top. Cook back bacon until crispy; place over mushroom layer.
Beat eggs and milk; add 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour egg
mixture over bacon; spread grated cheese over top. Bake at 350? for about 30 to
40 minutes.
Eggs Benedict
1/2 cup butter
2 egg yolks
1 tsp. fresh lemon juice
1/4 cup boiling water
dash of salt
dash of ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices cooked ham
6 eggs
6 English muffins, split, toasted and buttered
Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice
together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over
simmering water. Cook, beating constantly, until butter melts and sauce begins
to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add
remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue
cooking over simmering water, stirring, until mixture thickens, about 2 to 3
minutes. Remove from heat; stir in salt and cayenne pepper.
Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from
heat for about 4 minutes, or until ham begins to get browned and tomatoes are
cooked through.
While ham is broiling, pour about 2 inches of water into a large skillet.
Lightly salt water; bring to the boiling point. Carefully put eggs in water,
breaking into a cup first, then gently slipping them into the water one at a
time.
Simmer eggs, while basting with the water, for 3 to 5 minutes or until set.
Remove with slotted spoon; drain. On warm serving plates, place English muffins,
2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon
a little sauce over the egg and place a thick slice of boiled tomato next to the
egg.
Recipe for eggs benedict serves 6.
Hashbrown Casserole
1 pkg. (24 oz.) frozen hashbrowns
1 can cream of chicken soup (undiluted)
1 cup chopped onion (optional)
2 cups grated sharp cheddar cheese
1/4 stick melted butter (for mixture)
1 container (8 oz.) sour cream
4 cups corn flakes (crushed)
1 cup melted butter (for topping)
Thaw and drain hashbrowns. In large mixing bowl, combine soup, sour cream,
grated cheese, onion, and 1/4 stick melted butter. Mix well. Add hashbrowns and
stir to mix. Pour in greased casserole dish. Melt 1 cup butter in a pan. Crush
corn flakes and add to butter stirring until all cereal is covered with butter.
Spread cereal mixture over casserole. Bake at 350?F for 30 minutes.
This is for Deb in Georgia. Matzoh Cake Meal is actually Matzoh that are put
thru a food processor. During the holiday of Passover we do not use regular
flour, so to get around that we use the matzoh meal to replace it in recipes.
The Potato Starch is used in place of yeast or leavening as this is also not
allowed during Passover. You should be able to find both products in your local
Winn Dixie or Publix or any supermarket that has an ethnic food department.
Nancy Z-R
Happy Holidays to everyone!
This is for Wayne. The recipe for the Pecan Cashew Popcorn Balls sound
absolutely delicious and I plan to make them for the grand kids. My question is,
will the popcorn crisp up like caramel corn if you don't make the mixture into
balls?
And while on the subject of popped corn, I am looking for a recipe that I have
lost. I believe it was called Mexicali Corn and the recipe came from the back of
the Jolly Time popcorn sack. I remember it had popped corn, chili cheese
flavored corn chips, nuts, taco seasoning and other "crunchy items". Would any
one have this recipe?
Thanks in advance,
Merry
This is a tried & true one. I can't even imagine the number of calories in
this! LOL
SINFUL POTATOES
1- bag frozen potatoes.. O'Brien Style (thawed)
1-1lb brick of Velveeta Cheese, cut in large cubes
1-3oz jar of Bacos (REAL BACON BITS)
1-pt jar of Mayonnaise (Hellman's preferred)
Combine all the above in a large glass (Pyrex) type casserole dish. Mix well.
Bake uncovered at 350 degrees until bubbling around the sides and browned on
top, approx. 50 to 60 minutes
Norma in N. Texas
Hello, I am new here. I have been searching for a recipe I have lost. I got
it around 1996 off of a Parkay Stick Butter box. It was a recipe for Chocolate
chip cookies made with Parkay stick butter and it had peanut butter in the
recipe. If anyone out there has this recipe I would love to get it back. About
two years ago my family and I got together for a cookie bake and they all wanted
my special Chocolate chip cookie recipe there. I took it and we made them. I
went home and couldn't find it. I called around and no one had it. Now every
year about this time I am asked, "Did you find your recipe", and every year I
search and search for it. If anyone out there can help I would greatly
appreciate it. Thank you and have
very Merry Christmas.
Tammy
For Maha, who asked in the December 5th newsletter about Bisquick. And also
for a good Lasagna recipe. Here is a baking mix (mock Bisquick) recipe that you
can make yourself and have it available for use in any recipe that calls for
Bisquick or Baking Mix.
Master Baking Mix
9 cups flour
1/4 cup sugar
2-1/3 cups powdered milk
1 Tablespoon salt
1/3 cup baking powder
2 cups shortening (such as Crisco)
In a large pan, stir the dry milk, baking powder, sugar, and salt into the
flour; mix thoroughly. Cut the shortening into the dry ingredients until the MIX
is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry
place. In warm weather the MIX should be refrigerated. Use within a month. To
measure pile the MIX lightly into a cup and level off with a spatula or the back
of a knife. Here is a great tasting, and easy to make Lasagna. Everyone loves
it.
PEPPY LASAGNA
Serves 6
3/4 pound Italian Sausage
1/4 cup finely chopped onion
1/4 finely chopped celery
1/4 cup finely chopped carrot
1 7-1/2 ounce can tomatoes, cut up
1 6 ounce can tomato paste
3/4 cup water
? teaspoon salt
1 teaspoon dried oregano leaves, crushed
12 ounces fresh ricotta or cream-style cottage cheese (1-1/2 cups)
1/4 cup grated Parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly sliced
Advance preparation: Cook sausage, onion, celery and carrot till meat is lightly
browned. Drain off fat. Stir in tomatoes, tomato paste, water, salt, oregano and
1/8 teaspoon pepper. Simmer covered for 15 minutes, stirring occasionally.
Combine ricotta, Parmesan, eggs, parsley and 1/8 teaspoon pepper. Place half the
noodles in 11-3/4 x 7-1/2 x 1-3/4 inch baking pan. Spread with half the cheese
mixture with half the mozzarella, then half of the meat sauce. Reheat layers.
Cover; chill.
Before Serving: Bake, covered, at 375 degrees for 30 minutes. Uncover; bake 25
minutes more. Let stand 10 minutes.
Enjoy! Pat in Atlanta.
Nancy, I just love your newsletter. I collect recipes, and just love to read
them over and over. If there's anything I can do to be of assistance, please
tell me what and how. I may not be of much help, but it won't be for not trying.
My daughter had "Spanish Soup" at a restaurant, and would like to have the
recipe. She said it had potatoes, garbanzo beans, sausage, onions, some other
kind of beans, and other stuff. She had it with a Cuban sandwich, and let her
husband have a bite of the soup, and they both raved about it. Thank you in
advance, and please, keep up the good work.
Sallie
Hi Nancy & Siggy, Merry Christmas from Leavenworth, Ks.
This is for Dorothy who want Souvlaki (Shish Ka Bob) recipe. My wife is from
Cyprus.
Dorothy, I hope you enjoy this. Merry Christmas to you and yours.
Joe - from Kansas
CHRYSI'S SOUVLAKI
Recipe By :Chrysi Wilson
Serving Size : 6
2 Large Cloves garlic, Chopped
4 Pounds Pork Tenderloin, 1-1/2 Cubes
1/4 Cup Dry white wine
2 Large Lemons, squeezed
1/4 Teaspoon Pepper
1/2 Cup Olive oil
1-1/3 Large Onion, Chopped fine
1 Pinch Oregano
1/4 Teaspoon Salt
1 Package Bamboo skewers, Soaked overnight
Cut tenderloin in 1 1/2" to 2" Chunks. Place meat in large Tupperware container
(NOT ALUMINUM) Pour marinade over meat and stir. Marinade overnight or up to 2
days. Place 3-4 cubes on each skewer. Grill until browned (DON'T OVERCOOK)
Per Serving (excluding unknown items): 544 Calories; 28g Fat (48.2% calories
from fat); 64g Protein; 5g Carbohydrate; 1g Dietary Fiber; 197mg Cholesterol;
242mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit;
3-1/2 Fat.
Does anyone have a recipe for Jewish Apple Cake that is full of chopped
apples, but not too soggy in the middle?
Thanks. Dee
Hi Nancy,
This is for Gloria in South Carolina that wants a recipe for Sugared Pecans.
Here is one that I have been using for many years and is very good.
Pat in North Carolina
Sugared Pecans
1 egg white
1/2 cup sugar
3/4 teaspoon cinnamon
3/4 teaspoon cloves
1/4 teaspoon salt
1 teaspoon ginger
1 quart pecan halves
Beat egg white until stiff: add all other ingredients and stir until pecans are
well coated. Pour into buttered baking sheet. Bake at 250? for 2 1/2 to 3 hours.
Break apart when cool and store in airtight container.
Hi Nancy,
This is for Gloria who requested Sugar Coated Pecans in the Dec. 5th newsletter.
Hope this is what she is looking for.
Thanks again Nancy, for all you do, and Happy Holiday to you, and all your
readers. Hugs to Siggy.
Lois in Fl.
Sugar Coated Pecans
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a
separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and
toss them in the sugar mixture until coated. Spread the nuts out on the prepared
baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Years ago I watched a tv show where the chef made a seafood salad that had a
secret ingredient...cola soda. Has anyone ever heard of this? I've googled but
never managed to find it.
Thanks, Dee
Could someone please tell me if I can substitute Peppermint Oil for Mint
Extract? Which one is stronger, oil or extract?
Thank you, Joan in San Antonio, Texas
For Jan
Duncan Hines makes a Boston Cream Pie kit under it's Ultimate brand. It is very
good and easy to make.
Nancy, tell Siggy hi from Tortie.
Love your site. Dairiel Pavek from Minnesota
Hi All!
First I'd like to thank all of you that responded with the puff pastry recipes.
Can't wait to try them! I have a question regarding Becky's roast beef. It
sounds fabulous, but I always worry about putting wine in food that my small
children will eat. On the one hand I've heard that the heat kills the alcohol,
but I've also heard that even small amounts (like that put in food) can give
kids headaches. Does anyone have a good alternative/substitute for wine in food?
Thanks!! Roxanne
Hi Nancy,
This is the web site that says you can still order a Mary Starr cookbook. Hope
this is of some help. Sarah
Thanks to all to posted the recipes for Maple Fudge. I will be trying them
for Christmas
Gloria
For Nancycat from Denver, CO in 12/5/04 newsletter
Zucchini Cake
1-1/2 c flour
1 tsp. baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1-1/4 c packed brown sugar
3/4 c oil
2 eggs
1 tsp vanilla
1-1/2 c shredded zucchini
whipped cream or cool whip, optional
Combine flour, baking powder, cinnamon, baking soda, nutmeg, cloves & salt; set
aside. In a large bowl beat together sugar, oil, eggs, vanilla & zucchini until
sugar dissolves. Stir in flour mixture just until
well blended. Turn into greased & floured 10 inch fluted tube pan. Bake in
preheated 350 oven for 45 mins. or until pick inserted in center comes out
clean. Cool in pan 10 mins. Turn out on rack & cool completely. Serve with
whipped cream, cool whip or vanilla ice cream.
16 Servings.
Zucchini Cake With Cream Cheese Frosting I
2 cup sugar
1 cup oil
3 eggs
2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
2 cup zucchini, shredded unpeeled, packe; d
1 cup finely chopped nuts
1 tablespoon vanilla
CREAM CHEESE FROSTING
3 cup powdered sugar; sifted
6 oz cream cheese; softened
5 tablespoon butter or margarine
1 teaspoon lemon extract
Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes. Sift
flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture.
Fold in flour mixture and vanilla, blending thoroughly. Turn batter into
well-greased 10-inch tube pan. Bake at 350F 60 to 65 minutes. Cool in pan on
rack 15 minutes or longer. Remove from pan and cool cake thoroughly on rack.
To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract
until thoroughly blended. Spread over cooled cake.
Spicy Pineapple Zucchini Cake
4 each eggs
1 cup oil, salad
2 cup sugar
2 teaspoon vanilla
2 cup zucchini, grated
8 oz pineapple, crushed, drained
3 cup flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon ground nutmeg
1 cup walnuts
1 cup currents or raisins
CREAM CHEESE FROSTING
3 oz cream cheese
1/2 teaspoon almond flavoring
4 tablespoon margarine
1/4 teaspoon lemon flavoring
8 oz powdered sugar
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and
foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a separate
bowl. Stir dry mixture gently into zucchini
mixture just until blended. Bake in preheated oven at 350 for 1 hour or until
toothpick inserted in center comes out clean. Dust finished cake with powdered
sugar or top with cream cheese frosting.
Wayne
Hi Nancy ~ Gloria requested a recipe for Sugared Pecans in your 12/05
Newsletter. Here is a recipe that I have used for many years. It can be used on
any kind of nut.
Sugar Glazed Nuts
You may use any kind of nuts you prefer. I have used walnuts, pecans, Brazil
nuts, cashews, almonds, filberts and large peanuts. Fill a 3 qt saucepan with
water about ? full and bring to a boil.
Add 2 cups of whichever type of nut you want to start with and boil for 3
minutes. (Note: When cooking, cook all the same type of nut, do not mix
different nuts.) Pour into a colander and drain. Pour nuts into a large mixing
bowl and add ? cups of sugar and then toss lightly until they are well coated
with sugar.
Deep fry in a skillet or electric fryer until sugar is lightly browned. (approx.
5 mins.) If you have a basket to fry them in it helps a lot. Spread fried nuts
onto wax paper in a single layer and let them cool. When they are cool pour them
into a large mixing bowl and mix all of the different kids of nuts together and
toss gently. Place in jars or plastic bags if you want to keep them for
yourself, or put them in pretty little Christmas containers for gifts.
These fried nuts make lovely Christmas gifts, or as a matter of fact, they make
lovely gifts any time of the year.
I have a lot of other recipes for nuts, but I believe this is my favorite.
Sunshine in South Texas
I would also like to add that I cooked my first deep fried turkey in my new
electric deep turkey fryer for Thanksgiving and it turned out beyond
expectations. Like I said, I have always been scared of flame ups with the
propane deep fryers and when they came out with this electric one I just had to
try it. No problems whatsoever. I can highly recommend the electric deep turkey
fryers and the turkey was delicious. 73 years old and still trying something
new.
Sunshine in South Texas
For Pat from Atlanta in 12/5/04 newsletter
You are going to pop the popcorn first, then cook sauce and pour over the
popcorn.
Wayne
Each year our staff has a Christmas party. Last year I requested each
staff member to bring their recipe and share it with all of us. Here are
some of the best ones that were shared.
Linda in New Mexico
CHRISTMAS PARTY EASY CHEESE BALL
12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely grated
1/4 c. EACH celery and bell peppers, finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder
Mix everything except pecans. Chill several hours or overnight. Spread chopped
pecans on waxed paper and roll the cheese ball on it until coated. Chill
completely before serving.
CHRISTMAS PARTY TORTILLA ROLL-UPS
8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce
Cream together cream cheese, olives, chilies, Tabasco sauce. Spread
approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll
in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and
serve with salsa for dipping.
CHRISTMAS PARTY CHILI CHEESE DIP
1 lb. Velveeta
1 can chili with beans
1 can tamales
1 can Rotel (blend well before adding)
Heat all ingredients together and serve.
CHRISTMAS PARTY SPINACH DIP
1 c. half & half cream
1 c. Monterey Jack, shredded
1 (8 oz.) pkg. cream cheese
1 sm. can mild green chiles
1 white onion, chopped
1 jalapeno, finely chopped
1 (10 oz.) pkg. frozen spinach,
defrosted, drained & squeezed out
excess liquid with paper towels
Mix all ingredients at 400 degrees for 1/2 hour in a dish you would serve in.
Serve hot with tortilla chips or triscuits.
CHRISTMAS PARTY 7 LAYER TACO DIP
2 cans jalapeno bean dip
1 layer guacamole
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
3 chopped tomatoes
1 bunch chopped green onions
1 can chopped ripe olives
1 1/2 to 2 c. shredded cheddar cheese
Mix together sour cream, mayonnaise and taco seasoning. Layer all ingredients as
listed above, on a deep plate or shallow dish. Serve with nachos.
CHRISTMAS PARTY GUACAMOLE DIP
3 avocados, mashed with fork
1 tsp. salt
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash garlic
2 med. tomatoes, diced
Combine all ingredients in bowl and serve chilled.
CHRISTMAS PARTY BBQ LITTLE SMOKIES
1 jar (16 oz.) grape jelly
1 bottle (24 oz.) ketchup
1 sm. jar Pace Picante sauce
1 pkg. beef little smokies
Mix first 3 ingredients in crock pot and cook on high for 30 minutes. Add little
smokies and cook low at least 1 hour. Serve hot as hors d'oeuvres with
toothpick.
CHRISTMAS PARTY BARBECUE MEATBALLS
2 lbs. ground beef
1 envelope dry onion soup mix
2 eggs
1/2 c. bread crumbs
Mix and form into small balls, a little larger than a walnut, saut?over medium
heat until done, drain, place meatballs in a chafing dish or crock pot. Pour
sauce over meatballs.
SAUCE:
12 oz. chili sauce
10 oz. grape jelly
Mix together, heat thoroughly and pour over meatballs. Simmer in serving dish.
Nancy
If any of your readers are getting an E-Mail stating Applebee's is giving a
$50.00 Free Certificate to anyone that send that E-Mail to 9 others is in for a
surprise. I went to Applebee's sight and NO such offer is available, it's a
Hoax.
Phyllis from Massachusetts
Hi Nancy
On 12/5, Joyce asked about a recipe for cookies that has dry
Jell-o as one of the ingredients. This recipe has been one of my family's
favorites for more than 40 years (and it's easy, and if you use red or green
jell-o, quite festive for the holidays, also).
CRISP PASTEL COOKIES
3/4 cup shortening (part can be soft butter)
1/2 cup sugar
1 3-oz size box jell-o (any flavor)
2 eggs
1 tsp vanilla
2-1/2 cups flour
1 tsp baking powder
1 tsp salt
Heat oven to 400 degrees F. Mix butter, sugar, dry jell-o, eggs and vanilla.
Blend in the dry ingredients. Roll into 3/4 inch balls. Place 3 inches apart on
baking sheet; flatten with bottom of glass dipped in sugar (you could probably
dip the glass in another box of dry jell-o). Bake 6-8 minutes. Makes about 4
dozen.
Judy from Jackson Hole :)
Kathy Clark in SW Kansas also sent in this recipe.
For Maha in 12/5/04 newsletter
Lasagna Al Forno
1/2 pound ground beef
1/4 cup milk
2 tablespoons chopped flat-leaf parsley
salt
pepper
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 cups tomato puree (two 15-ounce cans)
6 ounces tomato paste
6 quarts water
1 pound lasagna
3/4 pound mozzarella cheese, sliced thin and; then cut in 1/4-inch strips
1-1/4 pounds ricotta cheese
1-1/4 cups grated parmesan cheese
In a mixing bowl, stir together the beef, milk, parsley, salt and pepper. Form
into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and
brown the meatballs a few at a time. (Allow about 10 minutes per batch.) Drain
and reserve. In the same skillet, add the onion and garlic and saute until the
onion is lightly browned. Then stir in the tomatoes and tomato paste. Simmer for
15 minutes. Bring 6 quarts of water to a boil in a large pot. Add the meatballs
to the tomato mixture from step 3 and continue cooking for another 30 minutes.
Meanwhile, liberally salt the boiling water and add the lasagna noodles. Cook
until al dente, about 10 minutes. Drain in a colander. Heat the oven to 350
degrees.
In a shallow ovenproof pan, roughly 12-by-9-by-2 inches, spread a thin layer of
the sauce (no meatballs) from step 5. Then spread a layer of overlapping lasagna
one strip thick (don't let the strips run up the sides of the dish). Cover that
with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with parmesan
and then spread on a quarter of the sauce and meatballs. Begin again with a
layer of lasagna and continue as above until all the ingredients are used up,
ending with the parmesan cheese.
Bake for 20 minutes. If the cheese on top hasn't melted, run under the broiler
briefly. Then let the dish rest at room temperature for a few minutes.
Yield: serves 6-8
Chicken Balls And Mushrooms
? lb (225 g) chicken meat
1 tsp salt
1 tsp cornflour mixed with a little cold; water
? lb (100 g) bamboo shoots
1 oz (25 g) wooden ears (black fungus)
2-3 spring onions, cut into short lengths
2 slices ginger root, peeled and cut into sm; all bits
3-4 tbsp oil
1 tsp sugar
1 tbsp light soy sauce
2 tbsp rice wine or sherry
a few drops sesame seed oil
Cut the chicken meat into small slices, then mix them with a pinch of salt, the
egg white and the cornflour. Drain and slice the bamboo shoots. Soak the Wooden
Ears in water (discard the hard bits at the root) and slice them too. First
stir-fry the chicken in a little warm oil for about ? minute, and scoop it out
with a perforated spoon. Now heat up more oil until hot, add the spring onions
and ginger root first to flavor the oil, then stir-fry the bamboo shoots and
Wooden Ears for about ? minute. Now add
salt, sugar, soy sauce and wine together with about 2 tablespoons stock or
water. Continue stirring, and when the sauce is bubbling, return the chicken to
the pan, stir for a few times more, then add sesame seed oil. Blend everything
well and serve immediately.
Wayne
For Joyce in 12/5/04 newsletter
Jewel Swirl Cookies
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 small box jell-o (any flavor)
Cream butter and sugar together, then add sour cream. Add the dry ingredients.
Blend well and chill 2 hours or overnight. Divide dough in half and roll each
into a rectangle. Brush rectangles with water and sprinkle each with 1/2 package
Jell-o. Roll up. Chill for 1 to 2 hours.
Cut into slices. Put on greased cookie sheets and bake at 350 degrees F for
10 to 12 minutes.
Wayne
Found a recipe called, Chocolate Cherry Balls that sound similar to what you
were looking for.
Chocolate Cherry Balls
2 boxes confectioners' sugar
1 bag coconut
1 can sweetened condensed milk
1 large bottle maraschino cherries
1/2 cup chopped pecans
1 (1-inch) square paraffin
8 ounces chocolate chips
Drain cherries, then chop. Mix all ingredients except paraffin and chocolate
chips and form into balls. Chill until firm, preferably overnight. Melt the
paraffin and chocolate chips together over water and dip the balls. Put on wax
paper to cool.
Source:
RecipeGoldMine.com
CHOCOLATE BALLS WITH CHERRY CORDIAL CENTERS
Yield: 6 servings
50 Whole candied cherries
3/4 c Cherry brandy (more may be necessary)
1/2 lb Sweet milk chocolate, broken into pieces
1/4 lb Unsweetened baking chocolate, broken into pieces
1-1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
1/3 c Powdered sugar
1/3 c Unsweetened cocoa
Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve
the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the
chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and
sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and
chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix
by hand.
Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble
the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On
a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture.
Remove the chocolate from the freezer when it is chilled and stiff. For each
cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper.
Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small
pancake. Place a cherry in the center and fold chocolate around it. Gently roll
the ball between your palms to form and finish by rolling the ball in the
cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens,
return to the freezer to firm up.
Place the completed balls in a container with a lid and store in the
refrigerator.
These balls are dense and heavy with a rich chocolate flavor. For a lighter
flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more
milk chocolate. Licking your fingers is not permitted during the assembly, but
mandatory after you are done. (grin) There's yet another variation to chocolate
covered cherries. It's for the brave & daring at heart.
You have to start in the summertime, when cherries are ripe. You take a pound of
them, a pound of rock candy, and a fifth of good brandy or bourbon. Mix
together, & let set in the back of the 'fridge for 3-4 months.
When you finally get around to making the chocolate covered cherries, you use
the preserved cherries for the centers, & the liquor as the base for the
cordial.
Barbara
SWEET AND SOUR MEATBALLS
Batter Mixture:
2 eggs
3 tablespoons flour
salt and pepper
Meatballs and Sauce:
1-1/2 pounds ground beef
3/4 cup oil (for frying)
1 cup chicken bouillon
3 large green peppers, diced
1/2 large can pineapple chunks
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon monosodium glutamate
1/2 cup vinegar
1/2 cup pineapple juice
1/3 cup sugar
1/2 teaspoon salt
freshly ground black pepper
Shape ground beef into about 60 small meatballs.
Mix eggs, flour, salt and pepper together. Roll meatballs in batter mixture and
fry in hot oil until nicely browned. Remove meatballs from skillet and set
aside. Discard all but 1 1/2 Tbsp. of oil from skillet. Add bouillon, diced
green pepper and pineapple chunks.
Cover skillet and cook at medium heat setting for 10 minutes. Combine remaining
ingredients and add to skillet, stirring constantly until mixture comes to a
boil and thickens.
Add meatballs and simmer for 15 minutes.
Season to taste and serve.
P
For Carol from upstate New York in 12/3/04 newsletter
Minted Walnuts
1 cup granulated sugar
1/4 cup light corn syrup
10 regular-size (not mini) marshmallows
1 teaspoon peppermint extract
3 cups walnut halves
Line the bottom of a cookie sheet with wax paper; set aside. Combine sugar, corn
syrup and 1/2 cup water in a small, heavy saucepan. Bring to a boil over medium
heat, stirring constantly. Then cook without stirring until mixture reaches 238
degrees F on a candy thermometer, about 20 minutes.
Remove from heat. Quickly add marshmallows and peppermint extract, stirring
until marshmallows are dissolved. Stir in walnuts, mixing until well coated.
Pour mixture onto cookie sheet. Separate nuts with 2 forks while still warm.
After mixture has completely cooled, nut clusters can be broken apart to
separate. Store in an airtight container at room temperature up to 2 weeks.
Yields 1-1/4 pounds.
Wayne
Hello! I am looking for a Christmas fruitcake that I can use a boxed
spice-cake mix with!
Bernice
Have made this minus the mushrooms as there aren't many in my family that
likes them. It is really good. Add some Atkins cornbread with it for a side.
Phyllis Knipp
Lo-Carb Chili
4 lbs. ground beef
1 cup onion, chopped
1-cup celery chopped
1-cup mushrooms sliced
Garlic salt
Black pepper
Chili powder
1 16 oz can crushed tomatoes
1 8 oz can tomato sauce
Brown meat, onion, celery, mushrooms with garlic salt and peppers. Add the rest
of the ingredients and simmer for a few hours.
Optional: Top with shredded cheese, sour cream and Carbsense Tortilla Chips
Lo-Carb Stuffing
This might work with the holidays coming up.
1 cup chopped celery
1/2 cup chopped onion
Poultry seasoning to taste
Salt & pepper to taste
Sweetner to taste
1/2 stick butter
(2) 7oz bags of pulverized pork rinds
1 can of chicken broth
Sautee all but rinds & broth in a frying pan until celery and onions are
transparent & tender. Mix in broth & rinds and mix until all is coated and
moist. Put into greased baking dish and bake for 30-45 minutes at 400 until set
like regular bread stuffing.
Phyllis Knipp
I am looking for low carb recipes for beef. My husband is on the low carb
diet and I am struggling for recipes.
Thanks, Gloria
For Phyllis K in 12/5/04 newsletter
No I am not from Montana, my father used to live up there, but not me.
Wayne
For Dorothy from Illinois in 12/5/04 newsletter
Souvlakia (Greek Shish-Kabobs)
4 Pounds pork (boneless countrystyle ribs work well)
3 onions
1/2 cup lemon juice
1/2 cup olive oil
1 tsp. garlic powder
1 Tbls. salt
1 tsp. black pepper
1 tsp. oregeno
1 fresh lemon
Cut pork into 1-1/2 inch squares. Marinade pork in the olive oil, lemon juice,
garlic powder, oregeno, salt, and pepper for an hour or two stirring
occasionally. Quarter onions, then cut into large pieces. Place Pork and Onion
on skewers alternating them as you go. Grill over hot coals for about 20 minutes
turning every 5 minutes. Squeeze fresh lemon over kabobs.
Serve over white rice.
Wayne
Description:
This is delicious and very rich. It is even better and richer if you use real
whipping cream! But Cool Whip works just fine on it.
1-1/2 cups white sugar
1/2 tsp. salt
2 (heaping) tsp. cornstarch
2 cups boiling water
2 egg whites beaten stiffly
2 tsp. vanilla
1 cup crushed pineapple, drained
Cool whip or whipping cream, whipped
Nuts, chopped
Cook the first 4 ingredients until clear. Pour over egg whites and beat rapidly
until cool. Add the pineapple and the vanilla. Place in a baked 9 inch pie
crust. Let set for 3-4 hours. Top with cream or Cool Whip. Sprinkle with chopped
nuts. ---This is great!! I used to make this for Easter dinner, every year.
Mushy Pea Soup
2 cups split or mushy peas
6 cups water
2 (14.5-ounce) cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Garnish
chopped green onion
Rinse and drain the split peas, then add them to a large pot with 6 cups of
water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper,
and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until
the peas are soft.
While the peas are cooking, combine the barley with 6 cups of water in a
saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until
the barley is soft and most of the water has been absorbed.
When the split pea mixture has become a thick soup, use a handheld blender to
puree the peas until the mixture is smooth. You may also use a standard blender
or food processor for this step, pureeing the soup in batches. Alternately, if
you like, you may skip this step, keeping the soup rather chunky. It's still
good this way, just not as smooth as the real thing.
Drain the barley mixture in a sieve or colander and add it to the split pea
mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30
minutes or until the carrots are tender. Stir occasionally. Turn off the heat,
cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each
serving with a little chopped green onion.
Phyllis Knipp
Cajun Chicken
2 tablespoons butter
broiler-fryer chicken, about 3 to 3 1/2 pounds, cut in serving pieces
1 medium onion, sliced
2 cloves garlic, smashed and minced
2 tablespoons all-purpose flour
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon leaf thyme, crumbled
2 teaspoons dried parsley leaves
1 bay leaf
1 teaspoon salt
1/4 teaspoon Tabasco sauce
2 cups chopped green bell pepper
1 cup chopped red bell pepper
hot cooked rice
In a large skillet, melt butter. Saut?chicken until nicely browned on all
sides. Remove chicken as it browns. Add onion and garlic to chicken drippings
and saut?until onion is tender, or about 5 minutes. Blend in flour, stirring
until smooth. Remove skillet from heat. Stir in tomatoes, thyme, parsley, bay
leaf, salt, and Tabasco. Add chicken pieces. Return to heat and cook over low
heat, stirring occasionally, for 15 minutes. Add green and red bell pepper.
Cover and continue to cook over low heat for about 25 minutes longer, or until
chicken is tender and done. Serve Louisiana chicken with hot cooked rice.
Chicken recipe serves 4.
Phyllis Knipp
Layered Pizza Dip
1-8 ounce carton non fat cream cheese, softened
1/2 cup nonfat sour cream
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/2 cup chopped artichoke hearts (canned)
1/4 cup sliced green onions
1/4 cup chopped sweet red peppers
1/4 cup sliced olives (if you like)
1/2 cup shredded part skim mozzarella cheese
1/2 teaspoon dried Italian seasonings
Combine the first 4 ingredients in a small bowl and beat on low speed of
electric mixer until smooth. Spread the cheese mixture in a sprayed (Pam type
spray) 9 inch pie plate.
Combine the tomato sauce and oregano, garlic, and cayenne and pour over the
cheese mixture in the pie pan. Lay a layer of artichokes and onion, peppers,
cheese and olives if you use them. Sprinkle with the Italian seasonings. Bake
uncovered in a 350 o oven for 15 to 20 minutes or until heated through. Serve
with no-oil baked tortilla chips. Makes 12
servings.
Phyllis Knipp
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
