Thought for the Day
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Hi Nancy, Siggy and great cooks of the world. Happy Holidays to all. I have a
vegetable casserole that can go in casserole dish or Crock Pot. I have done this
recipe both ways so I do know that it works. This recipe is so easy and is great
any time of the year. This is one that you are going to have to try. This one is
a true TNT.
BBQ Green Beans
1 quart green beans cooked or you can use 1 quart of canned green beans
4 to 6 slices of bacon, cut up into pieces
1 medium onion, sliced
1/4 cup brown sugar
1 to 3 tablespoons Worcestershire Sauce
1/2 cup catsup
First to fry the bacon and about half way through you add the onion. You want
the onion to be limp when they are done. In the skillet when the bacon and onion
are done you add the brown sugar, Worcestershire Sauce, and last add the catsup.
Stir this mixture until blended. In casserole dish or Crock Pot add the green
beans and pour the sauce over the green beans. VERY IMPORTANT: DO NOT STIR. Some
way the sauce will get to the beans. If everything is warm bake in the oven at
350 degrees for 20 to 35 minutes.
A story to go along with this recipe. When I would cook this when one of our
daughters lived with us she would come home from work and open the door and say
I want dinner. By the smell of the bacon and onions cooking she knew what the
vegetable was going to be.
I enjoy see the different people from states that I have lived in as a child. We
lived in New York, down South, Iowa, Michigan, Ohio, Indiana, and more. Nancy so
sorry this message was long.
Everyone have a great day.
Susie Indy
Good morning Nancy,
Great newsletter, as usual. You're so appreciated! In regards to the December 7
newsletter - I smiled when I read Darla's request for "Ham Plantation." I made
this recipe years and years ago, then gave away the whole recipe box that had
not only the Ham Plantation recipe in it, but all the recipes that had been
mailed to me over the years. I've made this recipe recently using exactly the
ingredients she mentioned, but wondered what I may have been forgetting to add,
so will be waiting for someone out there with the whole recipe. And Gloria who
is having a problem with her Cranberry Fudge - frustrating, isn't it? My mom use
to make the Hershey Fudge on the back of their can of cocoa and it's really the
only fudge I like but, like you, I'm not doing something right because it
doesn't get hard.
Nancy, have a most wonderful day!
Joann
HELP!!! I accidentally deleted the Christmas Recipes...one was on a
page with recipes that included a dip made with tamales and Rotel.
Another page included recipes for Italian Casserole, a Vegetable recipe and a
3rd casserole type. They were recently sent and I copied them to my
recipe page but didn't save them and deleted the original of the ones you sent.
Kathy
Comment
There is a search box on the left sidebar of the page. Just put in the
recipe or ingredient you are wanting to search for the recipes.
Nancy
An easy fruitcake recipe with apricot brandy and chopped candied fruits and
spice cake mix.
Easy Fruitcake
1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped walnuts
Glaze, optional
1 cup sifted powdered sugar
2 to 3 tablespoons apricot brandy
In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup
apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth,
about 2 minutes. Add eggs one at a time, beating after each addition. Fold in
the chopped fruits and nuts. Turn batter into a generously greased and floured
10-inch tube pan. Bake at 350? for 50 to 55 minutes for 50 to 55 minutes, or
until cake tests done. Cool for 15 minutes in the pan then remove to a rack to
cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours
before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar;
drizzle over fruitcake before serving, if desired.
Source: Diana Rattray Southern U.S. Cuisine at About.com
No name was included with recipe.
I found two but only one with spice cake mix.
Hope this works for you! Hugs
FRUIT CAKE
1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4 1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Make cake as directed on package and cool. Crumble cake into large bowl. Add
fruits, nuts and frosting prepared according to directions. Toss together until
mixture is damp and blended. Pack tightly into foil lined 10 inch tube or loaf
pan. Pat down until smooth. Cover with foil and chill in refrigerator at least
24 hours. Cake improves if stored longer.
No name was included with the recipe
Happy Holidays Nancy and Siggy!
I've been searching through the archives for cookie dough that you roll up and
then just slice and bake. Can you tell me where they are?
Many thanks!
Sandy from Wisconsin in addition to my 3 cats Sasha, Sassy & Buddy
Meow!
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For Jacqueline in 12-7 hope this is what she wants. Brenda from Alabama
Blueberry-Millet Seed Muffins
1/4 c. hulled millet
1 c. milk
2 c. whole wheat flour
3 tsp baking powder
1/2 tsp nutmeg
Grated rind of 1 lemon
1 egg, lightly beaten
3 tbl. butter, melted and cooled
1 c. frozen blueberries
3 tbl. Petamine
Grease muffin tins lightly . Soak the millet in the milk for 10 minutes. Combine
dry ingredients and lemon rind. Add the millet mixture egg and melted butter.
Stir in blueberries carefully. Bake at 400 degrees for 25 minutes. Cool.
This is for a woman that does not know what Bisquick is. She was asking about
what to use for this cause it was not available to her in her area. I think it
was in the December 5th newsletter. Hope this helps Janet in PA
Bisquick like Mix
1 tablespoon baking powder
1-1/2 teaspoons sugar
1-1/8 cups flour
2-1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large mixing
bowl. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is
consistency of corn meal.
Store in tightly covered container at room temperature or may be refrigerated.
Spoon lightly into cup and level with spatula. Use for pancakes, waffles,
biscuits, coffee cake.
Would like some recipes for using a Baby George Rotisserie and for dry rub as
well as marinades.
Phyllis in Kentucky
Seasons Greetings to you Nancy and good pal Siggy from Barb and Domino of La
Porte, IN
I am looking for a recipe for a layered cheese spread. The top is cream cheese
and its decorated with tiny pieces of carrot, radishes and green onion. It's
made in a round mold and has about 5 layers. I had it at a Christmas Party a few
nights ago and did not get the recipe. It was served with wheat crackers that
had sesame and poppy seed on them.
I'm hoping some one out there can help.
Happy Holidays everyone.
Hi Again Nancy:
This is in response to Dot from Ohio. This is not a jerky recipe, but I thought
she might like this also, or some of the other hunters out there might like it.
Deer Sausage
15# ground deer meat, not too fat
1/2# Morton's Tender Quick
1/2 qt veggie oil
1/2 teaspoon plain or garlic salt per pound of meat
1/2 teaspoon pepper per pound of meat
2 teaspoons liquid smoke
Grind meat twice. Mix together and stuff tight into pig casings. Cook in oven in
a roaster for 2-1/2 hours at 250. After meat is cold rub more liquid smoke on it
after removing the casing and put it in a plastic bag and keep in fridge. DO NOT
FREEZE.
This is the actual measurements I used for 15# of meat:
6 teaspoons pepper
4 teaspoons garlic salt
3-1/2 teaspoons salt
I found it to be a good combination.
I hope you try it, it is really quite good. Judy in Ohio
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Hello Nancy:
This is a special thank you,to Alis in Washington State, for a most delicious
recipe in the 11/9/04 newsletter. I made them on Monday, and found they will
become one of my most favorite. My husband and daughter loved them. The recipe
was for the White Chip Orange Cookies.
I love this newsletter. Thank you
Aline in Massachusetts
I am looking for a recipe for Tex-Mex Corn Chowder. It has sausage (maybe
chorizo), Roma tomatoes, whole kernel corn, fresh cilantro, and cream. It is a
very thick "soup" could almost eat it with a fork, but use a spoon you want
every drop!
Thanks! Lori
For Darla in 12/7/04 newsletter
Plantation Ham Pie
Source: Jan Taylor
4 cups cubed fully cook ham (2 pounds)
1 medium onion, chopped
2 tablespoons butter or margarine
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 cup milk
2 cups fresh or frozen broccoli florets, cooked and drained
2 cups biscuit baking mix
1/2 cup water
1/2 cup minced fresh parsley
In a large skillet, saut?ham and onions in butter until the onion is tender.
Combine soup and milk; stir into ham mixture. Add broccoli; heat through. Pour
into an ungreased shallow 2 1/2-quart baking dish.
Combine biscuit mix and water until a soft dough forms. On a lightly floured
surface, knead dough 10 times. Roll out into a 12-inch square; sprinkle with
parsley. Roll up jellyroll style. Cut into 12 pieces; place over the ham
mixture. Bake, uncovered, at 425 degrees F for 20-25 minutes or until biscuits
are golden and ham mixture is bubbly.
Wayne
Hi Nancy:
This is in response to Peg L. In Clifton Springs, NY. in the Dec. 7th
newsletter. I just so happen to have both recipes and won a first place at a
fair for my Banana Jam one year. Here they are.
Banana Spread or Jam
2 ripe bananas
1 Cup chunky peanut butter
1/4 Cup mayo
1/4 C raisins
1/4 teaspoon cinnamon
Slice bananas into bowl. Stir together with peanut buttter, mayo, raisins and
cinnamon. Spread desired amount on toast or English muffin and drizzle with
honey
Green Tomato Jelly
4 Cups green tomatoes , chopped in food processor
3 Cups sugar
1- 3oz. box raspberry Jell-O
Boil the processed tomatoes and sugar together. Boil a good 10 minutes. Remove
from heat and add Jell-O. Cool and put in jars. Refrigerate or freeze if you are
planning on keeping for a while.
Hope these are what you wanted Peg. Nancy , I hope you have a wonderful Xmas and
holiday season with family and friends. And of course with Siggy. He must be
some kind of animal from the stories you write. Thanks again for all you do for
all of us.
Happy Holidays. Judy in Ohio
The same or similar recipes for Banana Jam and Green Tomato Jelly were sent
in by Wayne.
Dear Nancy--
Please thank Josie Lynn from Georgia, Shirley T and Wayne for the great recipes
for caramel corn. I will be trying them soon to make for gifts!
Thanks! Suzie in St. Louis
For Dot from Ohio in 12/7/04 newsletter
VENISON JERKY #2
3 lb venison-sliced super thin
1 bottle Liquid Smoke
1/2 c black pepper
1/4 c seasoned salt
1/3 c dry onion powder
1 ds lemon pepper
1 ds paprika
2 TB garlic powder
1 ds cayenne pepper
Use a large container with lid. Mix all ingredients (vary spice to your taste).
Add meat. Shake well. Refrigerate 24-48 hours shaking often. Spread in
dehydrator. This takes usually about 36 hours.
Venison Jerky
4 lb venison
1 cup barbecue sauce
2 tablespoon liquid smoke
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch
slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches
wide. Meanwhile, blend remaining ingredients and pour over venison strips that
have been arranged in rows in a shallow baking pan. Marinate overnight in
refrigerator.
Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F.
Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jerky should
be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to
overlap strips. Dry at 110 F until strips will splinter on the edges when bent
in two, 18 to 24 hours.
Deer Jerky.#2
1 lb. deer meet [steak or roast]
4 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon hickory smoke salt
2 oz. hot or picante sauce
1 cup soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
2 oz. liquid smoke
Cut meat into 1 inch strips. Soak the deer meat in salt water. Remove from salt
water and place in pan with sauce made with the above ingredients. Marinate in
the sauce 8 hours or longer. [The longer soaked, the better flavor.] Set the
oven temperature at the lowest setting. [140-150 degrees. Place the strips on
the oven rack and dry for 6-8 hours. Thicker pieces may take 10 hours. Beef may
be used instead of deer.
Deer Jerky
enough marinade for a 5--5 1/2 pounds; sliced roast
6 T. tenderquik
3 t. black pepper
3 t. red pepper
3/4 t. chili powder
6 t. garlic powder
1 1/2 --t. accent
6 T. beef bouillon
6 T. brown sugar
1-1/2 bottles liquid smoke, approx.6 oz size
1-1/2 bottles (liquid small warm water
Combine all of the ingredients and pour over meat. Let marinade for 5 hours,
stirring every hour or so. This is fairly spicy hot, so you may want to reduce
the red pepper. Dehydrate at least 5 hours. Test for doneness.
Wayne
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Hi Nancy, Here is a Banana Jam and Raspberry Jam recipes for Peg L. Clifton
Banana Jam
3 cups mashed bananas
2 tablespoons lemon juice
1/3 cup chopped maraschino cherries
6 1/2 cups sugar
1 bottle (6 oz.) Certo
Combine first 4 ingredients in large kettle. Stir constantly and bring to a
rolling boil over high heat. Boil hard for 1 minute, stirring constantly. Remove
from heat and stir in Certo. Pour into hot jelly jars and seal.
Green Tomato Raspberry Jam
5 cups green tomatoes
5 cups sugar
1 (6 oz.) package red raspberry Jello
Wash and core tomatoes. Grind in blender or food processor. Drain thoroughly.
In a large saucepot combine with sugar. Bring to a boil over medium high heat
and boil rapidly, stirring frequently for 15 minutes. Remove from heat. Add
Jello and stir until dissolved. Pour into glass jars and seal.
This really does taste like the real thing, seeds and all.
Source for both recipes:
Cyber-Kitchen.com
Jean in Illinois
Hi Nancy, To Lu Ann in Dalhart, Texas I want to say thank you so much for
your prayers for my son, Todd, in Baghdad. He has two little boys in Washington
State and I know he will feel sadness in missing their Christmas this year.
Right now we are very concerned that his tour over there will be extended. I
just pray things will stabilize in Iraq and all the boys can come home soon. I
appreciate the prayers for Todd.
Also, for Marilyn in Ohio who requested a chocolate chip bar cookie. This is an
older recipe from Toll House. It's TNT and very good.
Toll House Pan Cookie
2-1/4 C Flour
1 t baking soda
1 t salt
1 C whipped margarine
1 12oz semi-sweet chocolate morsels
1 C chopped pecans
? C sugar
? C brown sugar
1 t vanilla
2 eggs
Preheat oven to 375?. In a large bowl combine margarine, sugars, and vanilla.
Beat until creamy. Add eggs and mix. Gradually add flour, baking soda and salt.
Mix well and stir in chocolate chips and nuts. Spread in a greased 15x10 pan.
Bake for 20 minutes.
The newsletter has had such a variety of recipes and some I've never heard of.
When Christmas is over and the cold January weather begins, I hope to start
making these recipes. I was wondering today if everyone has the mess that I have
when decorating for Christmas. I'm not real organized and it seems I have stuff
in a dozen boxes and I only really decorate one room. Anyone who has this
decorating thing figured out, I would like some suggestions, short of throwing
it all out. LOL
Doris in S. Indiana
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Dear Nancy; I am looking for some recipes that are for an electric Pressure
Cooker. Hoping someone out there on the Internet will have some good ones. That
would like to share them..
Thanks Jack From Ohio
AMBROSIA
8 oz. crushed pineapple (in own juice), drained well
1/2 c. chopped walnuts
2 oranges or 1 sm. can mandarin oranges, drained
1 lb. seedless grapes
3/4 c. plain low-fat yogurt (6 oz.)
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean grapes.
Peel and section oranges and then cut each section in half. Mix fruit and nuts
into yogurt. Store in refrigerator for a few hours before serving to blend
flavors. Serves 8. NOTE: You may substitute 2 cups of unsweetened fruit (e.g.,
unsweetened canned peaches, drained instead of grapes). Each serving provides:
124 calories, 3 total fat (gms), 30 sodium (mgs).
Source:
www.RecipePark.com
Brekiralees
Hello and happy holidays to everyone!
A friend at church said that she has been looking for a couple of old recipes
that were used by her mother, who passed away several years. One was a Mardi
Gras Cake, but she couldn't really remember any of the ingredients. The other
was either a Hundred Dollar Cake or a Thousand Dollar Cake. It was a chocolate
cake with nuts in the icing. She said that she remembers that the story behind
that cake was that back during the depression, a man went into a restaurant and
had the cake. He liked it so much that he bought the recipe. For this reason,
she believes that it was probably a Hundred Dollar Cake rather than a Thousand
Dollar Cake, as $100 was a lot of money back then, but $1,000 would have been a
fortune. I told her that I would see if I could get either one or both recipes
through your wonderful newsletter.
Thank you for all your hard work. It is very much appreciated.
Vickie, SE Texas
To Gloria in WI
Have you tired this one? It is the only fudge recipe I do any more - so simple
and soooo good. Give
it a try.
MICROWAVE FUDGE
Butter a 9" x 9" glass dish and set aside.
In large plastic microwave safe bowl, add following
ingredients in this order:
1 lb. box 10X sugar, sifted
1/2 cup Hershey's cocoa
6 Tbls. butter, cut up
1/4 cup milk
1/4 tsp. salt
DO NOT STIR. Microwave on high for 2-1/2 minutes.
Remove from microwave and stir until lump free.
Then add:
1 Tbls. vanilla extract
1 cup chopped walnuts
Pour and spread into buttered dish and let stand until firm - does not need to
be refrigerated.
Good luck!
LaVerne - Alabama
Someone was asking about Christmas traditions so I thought I would share one
that has been passed generationally for 4 generations. At the beginning of
advent, each child is given an empty jar. Our parents would talk to us about
Advent and then about how Christmas was about doing and giving to others. In
this day and age, we would call them random acts of kindness...just doing little
things to help at home, with siblings, sharing a toy, holding a door for the
elderly etc.. For each "act" we reported, my mother would give us a navy bean
for our jar. I changed this to a penny or a nickel after one of my darling sons
put a navy bean up his nose. We could decorate our jars and the good deeds
lasted until the Epiphany when we would put them out by the fireplace and the
Three Kings would come and leave us a small gift. Since I changed it to $$$, I
would empty all the jars into something a little prettier and we would leave it
next to the creche at church.
The kids loved that they could actually see all their little kindnesses gathered
together and given to Baby Jesus...and I loved how this taught me to truly
celebrate Advent as well as the twelve days of Christmas. (And as a parent,
you'd be amazed at how cooperative, sweet and kind your little ones can be to
each other, to you and to others at a time that can be stress filled)
Kat in Wisconsin
Nancy I can't remember which day the cake in a jar was in. Can you help me? I
am making a cookie basket for grandchildren, and want to include a couple of
cakes in a jar. I wonder if the Italian cream cake would do in a jar?
Betty T Ga.
Thanks for the recipe for the harvest cake using spice cake mix I am going to
try this one too. Unfortunately I baked the Christmas spice cake mix using
brandy apricot but I forgot to flour all the nuts and fruits and they sank to
the bottom I want to try another one is there another way of doing this so the
fruits and nuts will not sink what about using apricot jam mixed with the fruits
and nuts...please advice and thanks again...
Bernice
Victoria, NC Thank you for the Palmiers recipe. I was looking for a cookie
but these sound very interesting and I will try them.
Bev
For Pamela who wanted a ham steak recipe in the 12/6 letter, I wash a ham steak,
cut off the rind and fat. Combine Brown sugar and yellow mustard to a paste
consistency and spread it on the ham. Microwave it for 6 minutes at 60%.
For Dee, 12/6, she wanted a Jewish apple cake. This is a dense cake with apples
throughout and is an old family recipe.
Jewish Apple Cake
4 or 5 tart apples (preferably Granny Smith)
5 tablespoons sugar
2 teaspoons cinnamon
Peel and slice apples and mix in cinnamon and sugar. Set aside.
1 cup oil
4 eggs
3 teaspoons baking powder
1/4 cup orange juice
2 1/4 cup sugar
2 1/2 teaspoon vanilla
1/2 teaspoon salt
3 cups flour
Mix all ingredients first, then stir in flour. Pour in greased tube pan
alternately with apples, beginning and ending with flour mixture.
Bake 1 hour and 45 minutes. Cool completely.
This wonderful Jewish Apple Cake is for Dee (12/07/04) This is a favorite of
ours during the Christmas holidays.
Sherry in WV
JEWISH APPLE CAKE
6 -7 medium apples
2 teaspoons cinnamon
5 tablespoons sugar
1 cup butter
2 cups sugar
3 cups flour
1/2 cup orange juice
4 eggs
3 teaspoons baking powder
2? teaspoons vanilla
Peel, quarter and cut apples into slices. Mix with cinnamon and 5 tablespoons
sugar. Set aside. Cream together butter and 2 cups sugar. Add 1/2 of flour, 1/2
of juice, 2 eggs, baking powder and vanilla. Mix well. Add remaining ingredients
and mix well. Fold in apples. Spoon into greased 9x13-inch baking pan. Bake at
350? for 50 minutes or until toothpick inserted in center comes out clean. Cool
and serve. Makes 2- 24 servings.
Hi Nancy, this recipe is what Dee in the Dec 6th newsletter had ask for. I
have cooked this several times and mine was never soggy in the middle. Maybe
this recipe will work for her also...
Kathy in Alabama
Jewish Apple Cake
2-3 large apples - sliced or chunked
2 T. sugar
2 T. cinnamon
1 C. vegetable oil
4 eggs
2 C. sugar
1 tsp. vanilla
1/2 C. orange juice
1 tsp. salt
3 tsp. baking powder
3 C. flour
Mix first three ingredients and set aside. Beat together nest five ingredients.
Add dry ingredients to liquid mixture. Layer portion of batter, then apples,
then batter, into greased tube pan. Bake at 350 degrees for 1-1/2 hours.
I want to thank those who responded about the matzo cake meal and potato
starch. I'll look at Publix's for them. The cake that calls for it is
Orange-Apricot layer cake with Chocolate Frosting..... I haven't made it yet but
I plan on it end week.
Deb in Ga.
Orange-Apricot layer cake with Chocolate Frosting.
Apricot Puree:
1 6oz. package dried apricots
1 1/2 cup orange juice
6 tablespoons sugar
Combine dried apricots and orange juice in small sauce pan. Bring to boil. Cover
tightly and simmer over low heat until apricot are very tender, about 15
minutes. Transfer mixture to processor, add sugar and puree until smooth (can be
prepared 3 days ahead cover and chill)
Cake:
1 cup sugar
6 egg yolks
1/3 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup matzo cake meal
1/2 cup potato starch
6 egg whites
1/2 teaspoon salt
Position rack in bottom of oven preheat oven 325*
Beat 1/2 cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in
large bowl until mixture is very thick about 5 minutes.
Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites
and salt in another large bowl until soft peaks form. Gradually add 1/2 cup
sugar, beating until whites are stiff but not dry. Fold large spoonful of whites
into yolk mixture. Gently fold in remaining whites in 3 additions.
Transfer batter to ungreased 10 inch springform pan. Bake until tester comes out
clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly).
Frosting:
1 lb bittersweet or semisweet choc. chopped
1/2 cup margarine
3 tablespoon apricot puree
In sauce pan stir choc. and margarine over low heat until melted and smooth.
Whisk in 3 tablespoon apricot puree. Remove from heat, let stand until thickened
but still spreadable about 2 hours.
Cut around cake sides remove pan rim. Cut cake horizontally in half to from 2
layers, leaving bottom layer on pan. Place top layer, cut side up, on plate.
Spread bottom layer with 2/3 cup apricot puree. Spread 1/2 cup choc. frosting on
cut side of top layer. Place top layer choc. side down on apricot filling.
Spread remaining frosting over top and sides of cake. Chill until frosting sets,
at least 1 hour (can be made a day of time and kept refrigerated. Let stand 1
hour at room temperature before serving) Garnish with apricots and orange peel.
For Rhonda, TX, in the Dec 7th newsletter, requesting appetizers: Sorry for
the font change, but that's the way I saved them on my computer.
Victoria,NC
Avocado Pocket Sandwiches
1 avocado, halved and peeled
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup sliced mushrooms
1/2 cup cubed Monterey Jack cheese
1/4 cup bottled Italian dressing
4 pita breads
1 teaspoon lemon juice
1/2 cup chopped tomato
Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber,
carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita
breads and separate halfway around by pulling edges apart to form a pocket. Fill
each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon
juice and tomato. Spoon inside each sandwich.
Yield: 4 pocket sandwiches
Zinfandel's BLT Egg Rolls
Yield: 4 servings.
1/2 head iceberg lettuce, shredded
1 medium beefsteak tomato, seeded and diced
4 ounces bacon, cooked, drained and diced
8 egg roll wrappers
Egg wash (1 egg beaten with a couple drops of water )
Oil for frying
Horseradish remoulade:
2 cups mayonnaise
2 tablespoons horseradish, drained
1 tablespoon finely chopped capers
2 tablespoons finely diced red onion
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 teaspoons finely chopped pickle
Salt and freshly ground black pepper to taste
Combine, lettuce, tomato and bacon. Set aside. Moisten three edges of the egg
roll wrappers with egg wash. In the unmoistened corner, places 2 ounces of the
bacon, lettuce and tomato mixture. Tucks the wrapper over the mixture to encase
the filling and then fold the ends over envelope style. Roll the wrapper into a
small cylinder and set aside.
For the remoulade sauce, combine fresh lemon juice and 2 cups of mayonnaise. Add
drained horseradish, chopped capers, diced red onion, finely chopped pickle,
parsley and chives. Season with salt and pepper to taste.
Deep-fry the egg rolls until golden brown. Drain on paper towels. To serve, cut
cylinders on the bias and positioned in a pool of the remoulade sauce
Crab appetizer recipe
1 Rhodes Frozen bread, thawed and risen
2 c grated Swiss cheese
1 (7-1/2-oz) can crab meat
1 4-oz can chopped olives
1 avocado, peeled and diced
1/4 c sour cream
1/4 c mayonnaise
2 tbsp lemon juice
1/4 tsp garlic salt
1 lg tomato diced
Press rolls to cover the bottom of a 12x17 inch baking pan sprayed with
non-stick cooking spray. Cover dough with grated cheese. Combine crab, olives,
avocado, sour cream, mayonnaise, lemon juice and garlic salt. Spread over
cheese. Top with diced tomato. Bake at 350 degrees 25 minutes. Cut into wedges
or bars to serve.
I made this for dinner tonight. I know its a breakfast dish but I needed
something easy because I was very busy with school. It turned out great.
Heather
BACON AND EGG CASSEROLE
6 eggs, beaten
6 slices of bread, cubed
1 c. Cheddar cheese, grated
1 lb. cooked bacon
2 c. milk
1 tsp. salt
1 tsp. dry mustard
Butter casserole. Lay cooked bacon on bottom of casserole. Add remaining
ingredients together. Pour over bacon. Cover and refrigerate for 12 hours. Bake
in 350 degree oven, covered, for 1/2 hour. Uncover, and bake 45 minutes more.
Serves 6.
Roxanne in the Dec 6th newsletter you wanted to know about using wine in the
roast recipe. You can substitute the wine for grape juice if its red wine or
apple juice if its white wine. You can also just use beef or chicken broth
instead of wine. Since you are cooking a beef roast I would use beef broth
(canned) in place of the wine and it will still turn out fine. Just use equal
amounts of the substitute.....
Kathy in Alabama
Hi Nancy,
Peg L from Clifton Springs, NY was looking for a recipe for Banana Jam. I have a
recipe from a very old Farm Journal Freezing and Canning Cookbook for Banana
Marmalade, I am not sure if this is what she wants, but here it is:
Banana Marmalade
1 Cup water
6 medium bananas, mashed (about 2 cups)
7 cups sugar
1 bottle liquid fruit pectin
Mix bananas and sugar and water in kettle. Bring to a rolling boil. Boil 1
minute, stirring constantly over entire bottom of kettle.
Remove from heat, Stir in pectin; skim. Pour into hot jars. Adjust lids at once
and process in boiling water bath (212?F,) 5 minutes. Remove from canner and
complete seals unless closures are self-sealing type. Makes 4 1/2 pints.
Marmalade may be made without-out pectin. If so, use only 3 cups sugar.
Pat in NC
For Marilyn from Ohio in 12/7/04 newsletter
Chocolate Chip Bars
3/4 cup c and h golden brown sugar - firmly; packed
1/2 cup butter or margarine
1 egg
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
6 oz chocolate pieces
1/2 cup chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add
vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan
(this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes.
Cool slightly before cutting into 48 squares.
Source: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic
Yield: 48 squares
Peanut Butter Bars
1 cup white karo syrup
1 cup sugar
Place in a saucepan and bring to a boil. Remove from heat
immediately and add:
1 cup creamy or crunchy peanut butter
Stir until smooth. Pour over a small box of Rice Krispies (in a large bowl) -
cover the cereal well and turn out into a greased jelly roll pan. Press down
with buttered hands. Cool, cut in squares
Peanut Butter Crumble Bars
3/4 cup sugar
3/4 cup brown sugar
3/4 cup shortening
1 1/4 teaspoon baking soda
1 1/4 cup chopped m&m candy
3/4 cup creamy peanut butter
2 eggs
2 cup flour
3/4 teaspoon baking powder
Beat sugars, shortening, peanut butter and eggs until smooth. Stir in flour,
soda, and baking powder. Reserve 1-1/2 c. Press remaining dough in ungreased
13x9x2 pan. Mix reserved 1-1/2 c dough and candies. Crumble into pan, pressing
lightly. Bake 350 for 20-25 mins.
Cool. Cut. Makes 36 bars.
Wayne
For Sheri from Ohio in 12/7/04 newsletter
Oatmeal Raisin Drop Cookies
1 cup raisins
1 1/2 cup all purpose flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup light margarine
1 cup sugar (my note: i used half white,; half brown)
1 egg
2/3 cup buttermilk
1 cup oatmeal
1/2 cup oat bran (for best results, use a coarse grind)
1/4 cup finely chopped walnuts
no stick cooking spray
Preheat oven to 375 degrees. Spray baking sheets with no stick spray. Plump
raisins by steaming over hot water for 5 minutes. Sift flour. Measure, then sift
with soda, salt, cinnamon and nutmeg. Cream margarine with sugar and egg until
mixture is smooth and fluffy.
Add flour mixture and buttermilk, alternately to the egg mixture. Blend until
very smooth. Add oatmeal, oat bran, raisins and nuts. Stir to blend. Drop
heaping teaspoonfuls onto prepared sheets. Bake for 10 to 12 minutes. Cookies
will be evenly browned.
cholesterol, 1 gm soluble fibre and 157 calories.
Source: Count Out Cholesterol Cookbook, 1989
Yield: 6 servings
Wayne
Mrs. Fields Eggnog Cookies
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon
and nutmeg. mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy
paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
Add the dry ingredients and beat
at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1" apart. Sprinkle
lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface
immediately with spatula.
Source:
e-cookbooks.net
submitted by cat from Oklahoma
Comment
E-Cookbooks lifetime membership makes a great gift for your internet friends
and family. For only $17.97 you can give a gift that lasts a lifetime.
E-cookbooks has 100s of e-cookbooks that can be downloaded to your computer and
adds new ones often. Right now they have an offer all current cookbooks on CD
ROM and the lifetime membership. It is a real bargain.
Nancy
Hi Nancy (and Siggy).
I've been a subscriber for a couple of months now and am going through daily
newsletters as quickly as I can. I truly appreciate all the work you do on a
daily basis to get out a newsletter like this. :o)
I'm hoping someone on the list can help me. When I was first married nearly 25
years ago, I had a recipe for a stained glass gelatin dessert that I used to
make. I believe it was put out by the Royal gelatin company. It involved a
graham cracker crust that was made in a springform pan and then three kinds of
gelatin. I can pretty much come up with the crust and the three pans of gelatin,
but what I really need are the measurements for the whipped cream base that held
all the gelatin cubes together in the graham cracker crust.
I used to make this for all your family get-togethers, but after three moves and
such, I've misplaced my original recipe. Sure would love it if someone could
help me out. :o)
Mary W in KC
I hope this is what Peg L. from NY was looking for.
DD
Banana Jam
2 cups sugar
1/2 cup strained lime juice (not reconstituted)
1 tablespoon finely grated lime peel
6 medium-sized ripe bananas (not brown), peeled and sliced into 1/4-inch rounds
Combine sugar, lime juice and peel in a large glass or stainless steel bowl
until sugar dissolves. Drop in bananas and turn slices gently until they are
evenly coated. Cover bowl tightly with plastic wrap and let bananas marinate at
room temperature for at least 1 hour.
Transfer the contents of the bowl to an enameled or stainless steel pan. Bring
to a boil and reduce heat to a simmer, stirring constantly with a wooden spoon
for 45 to 60 minutes until the mixture is thick and holds its shape solidly in
the spoon. Stir constantly as the jam burns easily.
Can either be canned or frozen in freezer containers. Jam will be a pretty pink.
This jam is excellent on pancakes, French toast, toast, waffles or hot rolls, or
as a cake filling.
Tomato Jam
5 cups tomatoes, peeled
5 cups sugar
1 box pectin
6 ounce box of Raspberry Jell-O
Combine tomatoes, sugar and pectin together in a medium pot and bring to a full
rolling boil. Boil 15 minutes. Remove from heat and add Jell-O. Stir until
Jell-O is dissolved. Cool 3 minutes. Ladle into sterilized jars. Makes 5 to
6--1/2 pints.
For Barbara in NC.
I use everything low fat and no sugar in this recipe.
Tropical Ambrosia
1 can (20 oz) pineapple tidbits
1 pkg. sugar free vanilla pudding
1-8oz. carton low fat cool whip
4 T. flaked coconut, toasted and divided
maraschino cherries, to garnish with
Drain pineapple, reserve juice. Set pineapple aside. Mix pineapple juice and
pudding mix, beat on low for 2 minutes, until thickened. Stir in pineapple and 3
T. coconut. Transfer to serving bowl. Garnish with rest of coconut and cherries.
May sprinkle cherry juice on top for more color.
Enjoy and Happy Holidays. Bev from Indiana
Nancy,
Thank you so much for all your hard work on this newsletter. I so look forward
to reading all the great recipes everyday. I don't have anything to share today
except this:
This is a message to Carin from NC in the Dec. 7 newsletter. I can't believe
that I have finally found someone who spells their name like me!
Carin from FL
I would just like to add a word of caution about the cinnamon ornaments---if
you have a dog, be sure to hang them out of reach of the dog. Our sheltie ate
about 15 of them off the tree one year while we were away during the day. It
made her very ill! She threw up from one end of the house to the other. Cinnamon
is not easy to clean out of carpet either!
We now make cinnamon ornaments and hang them from places like sconces, or from
the mantel where the dog is sure not to reach them.
Lori R.
CLICK HERE to respond to
messages. Please include date of newsletter, name of recipe. Remember to
include your name within the message as well.
Hi Nancy,
Just wanted to thank everyone for sending in their helpful ideas and recipes for
the roast beef that I requested. I will be trying them all. Thanks again.
Becky in Ohio
This is for Merry who in the Dec 6th newsletter requested a recipe similar to
these. These are two that I have using Jolly Time Popcorn. The recipe she wanted
sounds like a combination of the two of these recipes. Maybe one of these will
do or she can make the one she wanted by combining a combination of the two
recipes.....Kathy in Alabama
Mexicali Corn Bowl
1/3 cup Butter
1 tablespoon Dry taco seasoning mix
1 tablespoon Dry chopped chives
4 quarts Jolly Time Popcorn, popped
In small saucepan, melt butter over low heat. Add taco seasoning and chives.
Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once.
Makes 4 qts.
Jolly Time Party Mix
2 quarts Popped Jolly-Time popcorn
2 cups Thin pretzel sticks
2 cups Cheese curls
1 cup Dry roasted peanuts
1/4 cup Margarine
1/2 teaspoon Seasoned salt
1 tablespoon Worcestershire sauce
1/2 teaspoon Garlic salt
In shallow baking pan, mix popped popcorn, pretzel sticks, cheese curls and
peanuts. Melt butter or margarine in small saucepan and stir in seasonings. Pour
over dry ingredients and mix well. Bake at 250 degrees for 45 minutes, stirring
several times.
Nancy this is for Sallie. I have these two recipes for Spanish Bean Soup.
Maybe one of them will be what you asked for in the Dec 6th newsletter...Kathy
in Alabama
Spanish Bean Soup
1/2 lb. garbanzo beans
1 Tbsp. salt
1/2 lb. stew meat
2 smoked ham hocks
2 qt. water
4 oz. salt pork, diced
1/4 tsp. paprika
1 large onion, chopped
1 Tbsp. lard
1 lb. potatoes
1 pinch of saffron
salt to taste
1 chorizo (Spanish sausage)
Soak beans overnight with salt and sufficient water to cover beans. When ready
to cook, drain the salted water from the beans and place them with the meat in 2
quarts water. Cook about 1-1/2 to 2 hours over low heat. Fry salt pork with
paprika and onion in lard. Add to beans. Also add saffron, salt to taste,
potatoes and the meat taken from ham hocks. Shred beef if desired. Cut potatoes
into large dice. When potatoes are done remove from heat and add chorizo, cut
into slices. Serves 4 to 6.
Spanish Bean Soup
1 lb. garbanzo beans
1 small soup bone
small smoked sausage
1 medium onion, chopped
1 small can tomatoes
1/2 lb. salt pork (bacon)
1/2 lb. ham
6 Irish potatoes
1 green pepper, chopped
Soak beans overnight in water with a pinch of soda added. Heat 3 quarts water;
add beans, drained, chopped bacon/salt pork, chopped ham, soup bone and chopped
sausage. Cook until tender. Add chopped onion, green pepper and tomatoes to the
mixture. Use a pinch of saffron for coloring.
Add the potatoes, cut in chunks and salt and pepper to taste. Cook until the
beans are tender and the soup thick.
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
