Thought for the Day
A smile is a curve that has set many things straight.
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.
Nancy, this is for Mary W in KC, who in the Dec 8th newsletter ask for a
recipe like these...Kathy in Alabama
Stained Glass Fruit Salad
1 (6-ounce) box cherry gelatin
1 (6-ounce) box lime gelatin
1 (6-ounce) box orange gelatin
1 (6-ounce) box lemon gelatin
1 (20-ounce) can crushed pineapple, undrained
2 cups heavy cream
Dissolve cherry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water
and pour into an 8-inch square pan. Refrigerate until firm. Repeat this same
process with the lime and orange flavors only. In a small sauce pan, mix
together the lemon gelatin with the undrained pineapple. Bring mixture to a
boil, stirring, and cook 5 minutes. Set aside and allow to cool to room
temperature until thickened. When cherry, lime, and orange gelatin are firm, cut
into 1-inch cubes. Whip cream into stiff peaks, and fold it into the cooled
lemon-pineapple mixture. Fold gelatin cubes into the whipped cream mixture. Pour
the gelatin-cream mixture into a 9-inch tube pan. Chill for several hours before
unmolding. Makes 8 to 10 servings.
Broken Glass Cake
24 graham crackers, crushed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 (3oz) package strawberry or cherry Jell-O
1 (3oz) package lemon Jell-O
1 (3oz) package lime Jell-O
1 cup pineapple juice
1/2 cup water
1 package Knox plain gelatin
1 package Dream Whip
1 cup crushed pineapple
Prepare each Jell-O flavor (strawberry or cherry, lemom & lime) according to
package directions and pour into individual shallow pans (9 inch x 13 inch or
so).
Chill until set.
Combine Knox plain gelatin with 1 cup hot pineapple juice, stir until gelatin is
dissolved, Stir in 1/2 cup cold water, pour into shallow pan and chill until
set. To make Graham Cracker Crust, combine graham cracker crumbs, sugar and
melted butter.
Press into bottom of a 9 x 13 inch pan.
Prepare Dream Whip according to package directions.
When Jell-O and plain gelatin have set, cut into small pieces.
Fold into Dream Whip and add crushed pineapple.
Pour into graham cracker crust.
Chill until set.
Broken Glass Dessert
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3oz) strawberry jello
1 (3oz) lime jello
1 (3oz) orange jello
4 1/2 cups boiling water, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8oz) carton frozen whipped topping, thawed
Combine graham cracker crumbs, sugar and melted butter. Press into bottom of a
13 x 9 x 2 inch greased pan. Chill. Combine lime Jell-O with 1 1/2 cups boiling
water, stir until Jell-O is dissolved.
Pour into an oiled 8 x 4 x 2 inch loaf pan and chill until very firm.
Repeat for strawberry and orange Jell-O. Soften the unflavored gelatin in cold
water.
Boil pineapple juice and stir into unflavored gelatin. Set aside until slightly
thickened.
Place whipping topping into a large bowl and fold in pineapple juice mixture.
When flavored Jell-O's are firm, cut into 1 inch cubes and fold into whipped
topping mixture.
Spoon over crust
Chill at least 2 hours before serving.
Crown Jewel Dessert
Three 3 oz. packages of flavored gelatin (such as, orange, lime, strawberry or
cherry).
1 (3oz) package lemon gelatin
water
1 cup hot pineapple juice
1 3/4 cup whipped topping
Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling
water and 1/2 cup cold water for each. Pour into separate greased 8-inch square
pans and chill until set, about 4 hours. Cut each flavor into 1/2 inch cubes.
Dissolve the lemon gelatin in the hot pineapple juice, and then add ? cup cold
water. Keep in the mixing bowl and chill in the refrigerator until it starts to
set, which takes about 45 minutes.
Blend the whipped topping or whipped cream with the partially set lemon gelatin.
Fold in the gelatin cubes and pour into a greased 9-inch tube pan, or Jell-O
mold or bundt pan. Chill until firm, at lease 4 hours. Unmold and cut into
slices.
Makes 10 to 12 servings.
If your message is not on today's newsletter it is because there is a problem
with my email to nancyskitchen. I have some mail stuck in my mailbox and
am trying to get all of it. I have 10-12 copies of each email and am
having to sort it out. Hopefully the email that is causing the problem and
delete that message and the rest of the mail will come through. I am sorry
if your message wasn't posted today.
Nancy
Like everyone else, I love your site. I'm compiling a cookbook (for my own
use) from the recipes I get from here. I like the quick and easy ones the best.
Collecting recipes has been my hobby ever since I was a young girl and I'm now
in my 60's. Here's another easy one I just discovered.
Happy Holidays to everyone!
Norma in N. Texas
BUTTER PECAN BARS
2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped
Combine all ingredients and mix well. Pour into a greased 13 x 9 inch baking pan
and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.
You can just tell by the ingredients that these are going to be good.
News Letter of 12/5. I Want to thank Joe from Kansas and Wayne for their
recipes for Souvlakia I really appreciate them and will try them both. Joe not
knowing one wine from another which Dry Wine do you recommend I use?
To you Nancy and all you wonderful cooks may your Holidays be Happy ones.
Dorothy from Mt Prospect, IL.
Response: Yes Lois it is 1-1/2 cups of shortening as the recipe makes 4 (5x9)
fruitcakes. Which is only 6 T. per fruitcake. I would suggest that you cut the
recipe in half and make two loaves to make sure that you like it, which I know
you will. It is a very moist and tasty fruit cake.
Darlene
Hello Nancy, like everyone else I think you do an outstanding job with this
newsletter.
This is a question for Janet in PA, can I substitute vegetable oil for canola
oil in the Bisquick Like Mix?
Happy Holidays everyone.
Sandy in ND
For Sandy from Wisconsin in 12/8/04
Apple Butter Refrigerator Cookies
1 cup sugar
1 cup butter/margarine, softened
1/4 cup apple butter
1 egg
2 1/2 cup all-purpose flour
1 cup cheddar cheese, shredded
1/2 teaspoon baking soda
1/2 teaspoon apple pie spice
Mix sugar, butter, apple butter and egg. Stir in remaining
ingredients. Cover and refrigerate at least 2 hours. Divide dough in half. Shape
each half into roll, about 1 1/2 inches in diameter and cut 8 inches long. Wrap
and refrigerate at least 4 hours. Heat oven to 400 degrees. Cut rolls into
1/8-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 7 to 9
minutes or until edges are light brown; Cool about 6 dozen cookies: 55 calories
per cookie.
Yield: 18 servings
Refrigerator Cookies
1/2 cup butter or margarine
1 each egg
2 teaspoon vanilla
1 teaspoon baking powder
1 dash salt
1 cup flour
1 cup dates, unsugared, chopped
1 cup coconut, shredded
1 cup walnuts or pecans
Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients
gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the
nuts. Form dough into two 1-1/2 inch logs. Roll logs into remaining nuts (1/4 c
each). Wrap in waxed paper and chill (or freeze) until firm enough to slice.
Preheat oven to 350 degrees. Slice cookies 1/4 inch thick and place on a
nonstick cookie
sheet. Bake 10-12 minutes until light golden brown. Cool on wire racks.
2 cookies = 1 fat, 1/2 fruit, 1/4 brd, 95 cal. carbs = 11.5, pro = 1, f = 5
Approved by the Diabetic Assoc.
Yield: 32 servings
Refrigerator Fruit Cookies
1 cup pitted dates
1 cup candied red cherries
1 cup candied pineapple
1 cup whole pecans
1 cup whole English walnuts
1 cup brazil nuts, cut in several
1 pieces
2 1/2 cup flour
1/2 lb butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 small eggs
1/2 teaspoon soda
Mix fruit and nuts together in a large bowl. Cream butter and sugars together
and then add salt, vanilla and eggs. Beat well. Mix the soda with a small amount
of flour and add to the above mixture. Gradually add the remainder of the flour.
Then stir in the fruit and nuts. Cool in the refrigerator. Then form into 4
rolls. Wrap in waxed paper. Store in refrigerator or freezer until ready to use.
Bake in a
350 degree oven for about 10 minutes.
Yield: 3 servings
Wayne
For Lori in 12/8/04 newsletter
Tex-Mex Corn Chowder
"I like things that are a little unexpected and unusual. But easy. Everyone
raves about the full flavors and textures of this chowder. For the
adventuresome--enjoy!" Original recipe yield: 6 servings.
1-1/2 cups chopped onion
2 tablespoons margarine
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) package frozen corn kernels, thawed
2 cups medium salsa
1 (14.5 ounce) can chicken broth
8 ounces cream cheese, softened
1 cup milk
In a large saucepan, saut?onions in margarine. Stir in flour, chili powder, and
cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until
blended.
Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat
through but do not boil. Serve immediately.
Wayne
This is for anyone who eats poppy seed. If you eat poppy seed and have to go
for a drug test for any reason the poppy seed will show up in your test as the
drug opium and you will fail the test.
This is just to caution people who loves poppy seed. This happened to a lady who
stopped by her mothers house and ate a poppy seed muffin on her way to an
interview and had to go for a drug test.
Hazel from Georgia
Comment
I thought I saw something on this. Tried to find it but haven't yet. Did
find on
Craig Medical Drug Test FAQ
Q: My teenager has a positive test for opiates but claims eating poppy seed
bagels or other food products containing poppy seeds. Can this happen?
A: If the sensitivity cutoff level of the test is the revised
standard of 2000 ng/ml OPI, this is not possible.
Sensitivity standards were raised in 2000 from 300 ng/ml to 2000 ng/ml OPI to
eliminate the possibility of false positive results that were possible from
consumption of large quantities of poppy seeds or poppy seed paste at the lower
sensitivity level.
Happy holidays, Nancy and Siggy!!
For Doris in the 12/8 newsletter, here's a few tips: I bought three plastic
storage containers a couple of years ago after the holidays (half price!) and
labeled them "inside decorations" , "outside decorations" and "tree
decorations". Now, when I start to decorate, I can grab the appropriate box and
get busy! To keep my lights from getting tangled, I roll them up around a
cardboard tube (from a roll of paper towels). I have used empty egg cartons to
hold small round tree decorations, and padded envelopes from the post office to
hold the glass snowflakes that we hang in the windows.
On Christmas Eve, we all gather for our traditional supper - chili! With all the
other cooking going on, a steaming hot bowl of chili hits the spot, and is easy
on the cook. Then my son reads the Christmas story from the Bible, and we all
take a moment to pray and thank God for our blessings of the past year. When he
was little, my son and I would scatter "reindeer food" on the lawn, so the
reindeers could have a snack too. We used bird seed with a little red and green
glitter to create a treat for Santa's reindeer. Christmas morning starts with
these excellent apple rolls; I hope ya'll enjoy them too.
Janey in Georgia
Hi Nancy,
Happy Holidays to all. I have a recipe request- Anyone have one for ?Teatime
Date Bars?, a Christmas cookie? My mother?s TNT recipe is very good but it calls
for 2 cups chopped pitted dates and I never know whether that is 8oz. or 16oz. I
usually put in about 12 oz. because I?m stumped and it seems 8oz isn?t enough,
16 oz. is too much. Her recipe is for a bar cookie ? I make it in a 9X13pan but
the recipe calls for a larger one. It has Crisco in it and you sprinkle the bars
w/powdered sugar. Thanks, Betsy from OH
In the December 6th issue Pamela asked for a special ham steak recipe. I have
made this one several times and my husband loves it.
Julia in GA
Honey-Bourbon Ham Steak
3 Tblsp. honey
2 Tblsp. bourbon
1 Tblsp. soy sauce
2 cloves garlic, roasted and mashed
1/2 tsp. dry mustard
1 cooked bone-in ham steak
Combine honey, bourbon, soy sauce, garlic and dry mustard in a food processor
and process until well blended. Preheat grill or broiler to high heat. Broil for
about 4 minutes. Turn ham over, brush with glaze, and continue broiling 3 to 5
minutes. Glaze again in the last couple of minutes of cooking.
Serve with remaining glaze
When I was young, during WW II and the late 40's, my family would all try and
gather at my grandparents' house in the middle of Georgia. I remember one year
getting there on the train from Mississippi where my step-father was stationed.
In any case, Ambrosia was a must have for Christmas Dinner. Following is an
approximate rendition of this wonderful dessert.
Ambrosia
1 coconut, grated
5-6 oranges ... sections only with as little pith as possible
2-3 grapefruit ... same as oranges
1 pineapple if you could find a fresh one Otherwise I am sure we used canned
pineapple chunks.
Sliced bananas
Canned cherries, probably Queen Anne variety without pits.
This was all mixed up, chilled and served after dinner with home-made Dark Fruit
Cake. What a treat. I have made it several times for my family but they don't
seem to appreciate it as much because we now have fresh fruits around the
calendar.
Lucy
I really need help from the many great cooks out there. My friend made some
mincemeat last year and still has many jars of it that was canned. She gave me
three of them. The problem is, I've lost all my recipes for bar cookies and nut
breads using mincemeat. I hope someone out there has some tnt recipes that they
will share with me. It's a very wet mixture, not as dry as most, also has rum
and brandy in it. Thanks so much in advance, and Happy Holidays to all.
Jana in Vegas
Hi I am looking for a recipe for Gum Drop Cake Mix in a Jar. I purchased one
at a bazaar today and it looks wonderful.
It contains white cake mix, cooking gum drops, white raisins, cocoanut, and
glazed cherries. I would love to make some of my own, but need a recipe. It says
it is baked in a loaf pan. All you add is 2 eggs, 8oz crushed pineapple, and 1/4
cup vegetable oil.
If you use a large cake mix, would it not be too much for a loaf pan?
Thanks Marge from Ontario Canada
CLICK HERE to respond to
messages. Please include date of newsletter, name of recipe. Remember to
include your name within the message as well.
Nancy, this is for Vickie, SE Texas who in the Dec 8th newsletter wanted a
recipe for a Mardi Gras Cake (Kings Cake) and a recipe for a Hundred Dollar
Cake. Maybe these will be what she is looking for. Happy Holidays to all...Kathy
in Alabama
Official Mardi Gras King Cake Recipe
Contributed by Dena Connor
The King Cake is a traditional Mardi Gras treat, baked and covered with a poured
sugar topping in Mardi Gras colors; Purple, representing Justice, Green
representing Faith and Gold representing Power. Traditionally, the person who
finds the hidden "baby" in his or her slice of cake must provide the cake the
next year. Hundreds of thousands of King Cakes are consumed at parties worldwide
every year and in fact, a Mardi Gras party wouldn't be complete without a King
Cake.
This recipe has a lot of steps but none of them are difficult. Now that you know
how time-consuming it is to make a King Cake, you can appreciate why many people
just order one up from their favorite bakery!
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
31/2 41/2 cups unsifted flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut in slices and softened, plus 2 tablespoons more
1 egg slightly beaten with a tablespoon of milk
1 teaspoon cinnamon
1 tiny plastic doll (not more than 1")
Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons
sugar into it. Allow the yeast and sugar to rest for three minutes, then mix
thoroughly. Set bowl in a warm place for 10 minutes until yeast bubbles up.
Combine 31/2 cups of flour, remaining sugar, nutmeg and salt and sift into a
large mixing bowl.
Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast
mixture and milk. Add egg yolks and using a wooden spoon, combine dry
ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8
tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or
until dough can be formed into a medium soft ball.
Place ball of dough on floured surface and knead, gradually adding up to 1 cup
more of flour. When dough is no longer sticky, knead 10 minutes more until shiny
and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon
softened butter. Place dough ball in the bowl and rotate until the entire
surface is buttered. Cover bowl with a heavier kitchen towel and allow dough to
rise in a warm place for about 11/2 hours or until it doubles in volume. Coat a
large baking sheet with one tablespoon of butter and set aside. After the first
rising, place the dough on a floured surface and punch it down with a heavy
blow. Sprinkle cinnamon, then pat and shape the dough into a long 'snake' or
'cylinder'. Form a twist by folding the long cylinder in half, end to end, and
pinching the ends together. Then twist the dough. Form a ring with the completed
twist pinch the ends together. Place the completed ring on the buttered baking
sheet, cover it with a towel and allow it to rise for 45 minutes or until it
doubles in volume.
After the second rising, brush the top and sides of the cake with the egg and
milk wash. Bake in a preheated oven at 375 degrees for 25-35 minutes or until
golden brown. Cool on a wire rack and hide the plastic baby in the cake.
Icing (2 parts)
Colored sugar
Green, purple and yellow coloring paste (sold with cake decorating supplies)
12 tablespoons sugar
Divide sugar into three portions (for green, yellow and purple).
Add a tiny amount of the coloring paste to each sugar portion. Try mixing the
sugar and colored pasted between your palms for best results. Set aside.
Poured icing
3/4 cups confectioners sugar
1/4 cup lemon juice
36 tablespoons of water
Combine ingredients until smooth, adding more water if it's too thick. Spoon
icing over top of cake. Immediately sprinkle on colored sugars, alternating
between the three colors. Serve in 2"3" pieces.
Hundred Dollar Cake
1 3/4 cup flour, unbleached, sifted
2 cup sugar
3/4 cup cocoa, baking
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 each eggs, large
1/2 cup vegetable oil
1 cup coffee, black, strong
1 cup buttermilk
1 tsp vanilla extract
HUNDRED DOLLAR FROSTING
1/4 cup butter or regular margarine
3 oz semisweet chocolate, 3 blocks
1 each egg, large
2 cup confectioners' sugar
1 tbsp vanilla
1 tbsp lemon juice
1 cup walnuts, chopped
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a
mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an
electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x
9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until
the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting.
Cut into squares.
HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in a double
boiler top. Place over hot water, stirring until melted. Remove and cool well.
Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon
juice. Beat until smooth. Stir in walnuts and frost cake with icing.
servings: 16 servings
Hi Nancy,
This is in response to Vickie in SE Texas who was requesting a recipe for
Hundred Dollar Cake. Below is what I found doing a Web search. Hope it is the
one she remembers. Below the recipe is the link to the recipe on Recipe Source.
Chris in NM
Hundred-Dollar Cake Recipe
By : Urban Legend
Serving Size : 12
2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
4 tablespoons cocoa
1 cup water 1 cup Miracle Whip?
2 teaspoons vanilla Frosting:
1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup butter
Sift or stir dry ingredients together. Mix liquids well. Add to dry ingredient s
and mix. Bake 35 minutes at 350?F. Boil frosting ingredients together 1 minute.
Stir until partly cool. Add 2 teaspoons vanilla.
NOTES : Variations: 1. Increase soda to 2 teaspoons, omit baking powder, add
pinch salt, add 2 heaping tablespoons seedless blackberry jam. (Mrs. W. E. Am
os, Charleston Receipts)
Use commercial mayonnaise instead of Miracle Whip?; use 1 1/4 teaspoons baking
powder; bake in two 9" layer pans. (Mrs. Kirk Lynch, Charleston Receipts)
Use 1 teaspoon baking powder and 1/2 teaspoon baking soda; 1 teaspoon vanil la.
Use a 9" x 9" pan. For frosting, use 1-ounce square unsweetened chocolate melted
with 1 tablespoon shortening; stir in 1 cup sifted powdered sugar, 1/2 teaspoon
vanilla, and boiling water to make of a spreading
consistency. (Better Homes and Gardens Heritage Cook Book) Copyright ?1995-2000
SOAR. ?2001-2004 RecipeSource. All Rights Reserved. All trademarks are the
property of their respective owners.
Source:
Recipe Source
This is to Jack in Ohio. I have an electric pressure cooker also. The book
that came with it has recipes in it.
I am looking to buy another for gifts. Everyone that has seen the electric one
would like one. Please send information as to where these are sold. Company etc.
Max in Montana
Nancy, I just love your newsletter and can spend hours reading all the great
recipes. In the Dec. 8 newsletter, Joann was saying she could not make the fudge
from the back of the cocoa can get hard. As a child this was the only fudge my
mother made and like Joann this is the only one I like too. The trick to it
getting hard ( and this is from my mother), it can't be made on a rainy day or
when it's very humid, you can beat it for hours on a rainy day and it won't get
hard. So, try it on a dry day and I think you'll have success.
Carol from Ky.
This is a recipe for Banana Jam in response to Peg L. in Clifton Spring, NY
in the Dec 7th newsletter, who was looking for a banana jam recipe. I've made
this before, and it was extremely tasty - I did include the banana liqueur,
which really gave it a strong banana taste. Here is the recipe:
Banana Jam
5 ripe bananas
3 tablespoons fresh lime juice
2/3 cup fresh orange juice or water
1 1/2 cup sugar
1/2 vanilla bean, split in half lengthwise and cut into 1/3's
1/8 tsp salt
1 tablespoon banana liqueur (optional)
Peel the bananas and thinly slice or mash with a fork. Place the bananas in a
heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt,
and bring to a boil. Reduce heat and gently simmer the banana jam until thick,
about 30 minutes, stirring often. Stir in the banana liqueur and remove from the
heat. Leave the vanilla bean in the jam - its pretty.
Spoon the jam into three 6 oz canning jars that have been sterilized. Fill the
jars to within 1/8 inch of top. Screw on the lids and invert jars for 5 minutes,
then re-invert. Let the jam cool to room temperature.
Store in a cool, dark place. Refrigerate the jam once opened; it will keep for
several weeks.
I originally got this recipe off the website "recipesource.com".
Brenda K.
I just wanted to thank Bev-Fl. for her chicken cranberry recipe. It turned
out perfect and my family loved it..
Sue TX
Mary I grew up in the south and we called it Broken Glass Dessert.
Here is my recipe, Chris in California.
Broken Glass Dessert
When this is cut, this dessert looks like stained glass windows.
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 package (3 ounces) lime gelatin
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) orange gelatin
4-1/2 cups boiling water, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed
Combine the crumbs, sugar and butter; press onto the bottom of a 13-in. x 9-in.
x 2-in. greased pan. Chill. Combine lime gelatin and 1-1/2 cups boiling water;
stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf
pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften
the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored
gelatin. Set aside until slightly thickened. Place whipped topping in a large
bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm,
cut into 1-inch cubes; gently fold into whipped topping mixture. Spoon over
crust. Chill for at least 2 hours.
Makes 12-16 servings.
Hi Nancy! This is for Mary W. in K. C. She requested a recipe for a gelatin
cubes cake, in the Dec. 8 newsletter. I remember when those were popular. This
recipe was in
recipegoldmine.com. There are many versions of this cake, on the internet.
Jo Ann in Georgia
Broken Glass Cake
3 small boxes gelatin, one each flavor
3 envelopes Knox? plain gelatin
1/2 cup water
1 cup pineapple juice
1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs
Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until
firm, then cut into cubes. Moisten plain gelatine in the 1/2 cup water. Bring
juice and sugar to boil, then add plain gelatin mixture. Set to cool. When
gelatin and juice are cool, whip cream and fold in juice mixture. Then add
gelatin cubes and fold in. Turn into a tube pan lined with graham cracker
crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6
hours.
For Rhonda; DEC 7;
VEGETABLE PIZZA
2 pkgs. crescent dinner rolls
Spread in unerased pan. Use one package per pizza. This will make two. Bake at
375 for 13 minutes, Cool completely.
Mix the following 2 pkg. cream cheese
2/3 cup mayonnaise
1/3 cup sugar
1 teaspoon garlic salt
1 teaspoon dill weed
1 teaspoon grated onion
1 tablespoon parsley flakes
Spread on cooled crust.
Finely chop:
1 cup tomatoes
2 cups broccoli
2 cups cauliflower
3/4 cup green pepper
1 cup celery
1/2 cup carrots
Layer on top of cheese mixture. Top with grated cheese. {I use one package of
grated Monterey Jack and Cheddar cheese blended in one package} This makes two
Pizzas.
Emma M. NE Texas
I made some bread in my bread maker today. Boy does it smell good.
I love the bread maker mixes from
Prepared Pantry. I haven't found any mixes that are better.
Today I am making California Raisin Bread to take up to the Graduate Medical
Education office at Tech. I volunteer there once every couple of weeks.
Like to take something that smells good and tastes good when I go up there.
I made some cinnamon butter and strawberry butter to take with it.
For those that haven't gotten the free downloadable books from Prepared Pantry
here are the books they have available.
Perfect Pies for the Pie Lover Handbook
Guide to Better Cookies
Emergency and Outdoor Bread Handbook
Nancy
Nancy, Below is the dinner I fixed last night for Bob and I. It is very good
and easy and fast to fix. You could even put it in the crock pot after browning
the meat and let it simmer all day!
Chris in NM
Chris's Steak Soup - TNT
1-? lbs. lean ground beef, browned
2 c. diced onions
1 c. each carrots and celery, diced OR 1 pkg. mixed veggies for stews/soups
1 tbl. minced garlic
4 potatoes, diced
2 cans chicken broth
1 c. red wine
1 can crushed tomatoes
2 tbl. Worcestershire sauce
1 tsp. red pepper sauce
? tsp. black pepper
? c. butter
? c. flour or cornstarch
Brown ground beef in Dutch oven over med. high heat. Add onions, carrots, celery
& garlic. Cook 1- to 12 minutes until vegetables are softened. Then add
potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and
pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend
flavors. Meanwhile, melt butter in small saucepan then stir in ? c. flour. Cool
over med. - high heat, stirring until deep brown. Whisk into soup; cover and
simmer 15 minutes more.
Also, below is a good breakfast when you have company. It is also easy and
quick to put together.
Stuffed French Toast from my friend Peggy
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
12 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange evenly in the
bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or
equivalent. *At this point you may spread the jam on top of the cream cheese.*
Arrange the remaining slices of bread to cover the cheese. Beat
together the eggs, sugar, milk and vanilla. Pour over bread. Cover with plastic
wrap and keep in the fridge overnight (or 4 - 5 hours). Sprinkle top with brown
sugar/cinnamon mixture and place dish in a 350? preheated oven. Bake about 45
minutes, or until puffed and brown. Serve immediately. Serve with syrup or fruit
topping.
This is for Carole with an "E" in Calgary, for her request in the December
5th newsletter -
Here is our favorite Christmas Breakfast recipe I have used for several years. I
received it from a friend and decided to try it for Christmas morning since my
children always seemed to want candy after opening their presents.
I put this in the oven before I allow them to see the presents, wrapped boxes
etc., and then when all the gifts are open and they want candy, we eat a good
warm breakfast instead, which takes only a little preparation the day you serve
it!
Breakfast Pizza
8 slices of bread (cut off the crusts)
2 C. grated cheese
1/2 C. milk
8 eggs
1/2 bunch green onions
3/4 tsp. dry mustard
1 Large slice of ham (diced)
1 can cream of mushroom soup mixed with 1/2 c. milk
The day before you want to serve this, line a 9x13 cake pan with the bread
slices. Mix together the 1/2 c. milk and 8 eggs. Add the milk and egg mixture
and all other ingredients to the pan except the soup and milk mixture.
Keep in refrigerator overnight.
That day, set oven temperature to 300 degrees, mix soup and milk mixture and
pour over the top and bake, covered with foil for 30 minutes, take off the foil
and bake another 30 minutes.
I usually put in the egg mixture after the bread slices, then the other
ingredients one at a time and it turns out looking like you put scrambled eggs
in the bottom of the pan. I don't put in the green onions because I forget to
buy them and I don't always feel like eating them. Instead of a large slice of
ham diced, I buy a medium sized package of sliced ham and dice that (the
rectangular size packages, not the square ones like the Buddig where the slices
fit the bread when you make a sandwich, I think that amount would be too
little).
Thinking about it, I wonder what it would be like if I added some crushed
pineapple? Hmmm......
Hope this is what you were looking for Carole.
Janeal in CA
Looks like I should fall and hit my head more often! I write more (or maybe I
shouldn't!) Putting away my decorations came into light when I moved to be
nearer my daughter. The first year I had a mess (that I had for years and just
put up with it!) I bought Green plastic large storage boxes (on sale) and now
everything is in one place. I stopped going out after the after-holiday sales. I
was so impressed with myself that I bought orange boxes for Halloween, brown for
Thanksgiving, red for Valentines, etc. It is so easy to find everything! My
storage room is full, but well organized!
Toni in Texas
Was wondering if any of the recipe ladies may have a recipe for Oatmeal
Cranberry, White Chocolate chip cookies in a jar. Said it made 3 - 4 dozen.
After you put the mix in calls for 1/2 cup butter - softened, 2 eggs slightly
beaten and 1 teaspoon vanilla. I bought the jar but now need the recipe for the
jar mix. Also thanks to all who sent in Meatball recipes.
Doris, De
About fudge: I have been making fudge since I was about 10 and now I am
getting Social Security! When I was a kid, it never made "fudge" because I could
not wait for the soft ball! We always ate it with a spoon! Mmmmm good! Now,
however, I use a candy thermometer. I set is as the recipe says on regular,
bright days, but on rainy days, I cook 1 degree more! It always makes "fudge" If
I make it in the microwave, it always comes out right! The microwave is correct.
If you make fudge and it does not get hard, cook one degree more. If that does
not work beat longer, or cook one degree more. If you live at a high altitude,
follow directions (adding heat or time) for that. If nothing works, change
recipes. BTW" When I was first unable to get it to harden, I added a blob of
peanut butter, stirring in when I THOUGHT it was ready. It hardened! Of course
this changes the flavor, but is it good! Excuse the large type! I fell today and
I am not seeing well to type normally! Hugs and enjoy what you make!
Toni in Texas
Hi, Nancy, I would like to ask Jean of Illinois on the Banana Jam in Dec 8th
newsletter. It called for a bottle of Certo. I would like to make this jam as
banana is in abundance here all year round. However, I don't understand what is
in Certo. I don't think it is sold here. Can Jean or anyone help? Is there any
substitute (homemade or otherwise) for Certo? Thanks. Have a great day, Nancy.
We are glad you are having some time off, even if it is after Christmas. I am
like Sallie of Dec 7th newsletter. I too love reading your newsletters over and
over again.
Mom2One in Malaysia
This is a question for Judy in Ohio for her jelly and to Jean in Illinois for
her jam... when you say GREEN
TOMATO, do you refer to the red kind of tomato when it is not mature or do you
refer to the green tomato with a husk that covers them?
XOCHITL from Tepic, Nayarit, Mexico
Hi Nancy, I want to thank everyone like Connie in TX for the pumpkin cake
roll. I also want to thank Emma for her recipe for pumpkin roll with cream
cheese filling. And also Wayne for all 3 of his recipes. I can't wait to make
these delicious recipe's for Christmas. Thank you again.
Melissa in Ohio
For an interesting popcorn treat, sprinkle a small amount of McCormick's
Sloppy Joe dry seasoning mix over hot, buttered popcorn and shake or stir to
cover the kernels. Take care not to add too much seasoning. Guests will wonder,
"What IS this flavor?"
Alex
I wanted to know how many the recipe for the the Christmas Chocolate Cookies
would make. I have a cookie swap to attend Saturday so I will need to know asap.
Thank you so much,
Rachel
Hi you all,
This is Kathy from Florida looking for fruit cake recipes. Ice box cooked not
cooked or any without dates and citron. How do you soak them in liquor? I want
to thank Wayne and Kathy from Alabama for the oriental dressing recipes. Nancy
you do such a wonderful job. I just love the news letters.
Thanks again, Kathleen
Hi Nancy,
I am new to your site and am still feeling my way around but I have to let you
know that I am truly enjoying it.
If possible I need a recipe for Date Nut Bread that is baked in a coffee can.
Can anyone help?
Thanks, Denise in Delaware
Nancy
I don't know if anyone remembers the 'old' TV guide that carried recipes in the
center around the Holidays. One recipe that my family enjoyed was made with
Parkay margarine, nuts and I don't remember the rest of the ingredients. I do
know you rolled the mixture into two logs and refrigerated them, sliced and
baked. Can anyone help me?
Phyllis from Massachusetts
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.
Hugs ~Ada Blanchard~
I have used this recipe and it is excellent
From Chris in California
CRANBERRY FUDGE
1/4 cup Butter (half stick)
2-1/2 cup Sugar
1/3 cup Evaporated Milk
1/3 cup Cranberry Juice Concentrate
12 oz Package of White chocolate chips
7 oz Marshmallow Creme
1 cup dried cranberry's
1/2 tsp Orange Extract
Line a 9x9" pan with aluminum foil and set aside.Place white chips, orange
extract, craisins and marshmallow cream into a 3-quart Pyrex bowl and set aside.
Heat milk and cranberry juice at Medium setting until warm then add sugar. Bring
to a rolling boil, stirring constantly with a wooden spoon. Continue to boil for
8 full minutes or if using a candy thermometer continue boiling until the
boiling temperature reaches 235?F but do not exceed 9 minutes rolling boiling
time total. Remove from heat and add butter. Stir until dissolved.
Pour hot mixture over white chips, orange extract, and marshmallow cream without
scraping the sides of the hot saucepan. Mix until the chips are melted. Mix
thoroughly and cast into prepared pan. Cool at room temperature. You can put in
refrigerator to cool and then cut into squares .
More replies and recipes tomorrow.
Have a great day.
Nancy
http://www.nancyskitchen.com
