Thanks to Sue aka Saw64 for the correction
to the Granny Cake recipe. I plan to make it for a
birthday gathering on Friday so it was timely.
Dodie
Nancy: I love your website, and especially
the cat stories! I am looking for a recipe for sweet
potato pound cake. I tasted it at a holiday party last year, but the
person who brought it no longer lives in our area. I'm hoping some of your
readers can help me.
Thanks so much, Janey
I can't remember who sent in the recipe for
Macaroni and Beef Bake but I wanted to say "thank you." I made it for supper
tonight and it was very good, as well as, easy to make.
Also, whoever sent the link to the
Home Cookin Recipe program needs a "thank you" too. I have started to
use it and typed up the Macaroni and Beef Bake in the
Home Cookin Recipe program. Thanks, to both of you.
Joan, San Antonio, Texas
Hello Nancy,
I love your newsletter, reading it is one of the highlights of my day.
This is for the lady whose son loves chicken gizzards. My preparation method is
very simple.
Wash them well, being certain to have all the extraneous pieces of tough yellow
lining out. Then, I dredge about half of them in flour, to which I have added
the herbs and spices that sound good to me that day. I then brown and drain all
of the gizzards (those that have been dredged in flour and those that have not).
Finally, they go into the crock pot with a small amount of water (maybe 1/2 cup)
and cook on low for 6-8 hours. That's it! My son, also loves gizzards and makes
his own some mornings before he leaves for work, so they are ready when he gets
home -- not really a well rounded meal, but with a salad not too bad.
I hope your son enjoys them!
Gayle
My husband also loves chicken gizzards. I
put them on in water to cover with celery and onions and when tender add
noodles.
MJC
Hello Nancy - this Newsletter just keeps
getting better and better - thanks.
This recipe is for Diane whose son likes
chicken gizzards. I put the chicken gizzards in
chicken broth along with celery and onions. Bring to a boil, then simmer for
about 1-1/2 hour - until gizzards are tender and done. Thicken with corn starch
and server over buttered noodles or rice.
Enjoy., Barb from La Porte, IN
For Diane
Oven Fried Gizzards
5 lbs. gizzards
1 lb. REAL butter
Seasoned flour
Seasoned salt
Coat the gizzards well in flour. Place in large roaster or pan in single
layer(if possible). Shake seasoned salt generously over top. Put 1 lb. Real
butter (in patties) over top of gizzards. Bake uncovered at 350 decrees for 3
1/2 hours. Stir every hour. These are very good and tender.
Joyce in K.C.
For Diane
I also love chicken
gizzards. My favorite way of cooking them
is in a sauce. I saut?and chopped onion and some garlic in olive oil then I add
the gizzards and brown them. Once browned I add a can of tomato puree something
with no paste added. parsley salt and pepper stir and cook until gizzards are as
tender as you like them. You can serve this sauce over spaghetti, or just eat it
like it is with a nice hunk of Italian bread. Hope you like it.
Terry
This is for Diane looking for a recipe for
chicken gizzards. I use one package of taco
seasoning & 1/2 cup of flour. Dredge the gizzards in the
seasoning/flour mix and fry in oil or margarine in a fry pan or deep fryer
until golden brown.
Hope this helps! Denise
WOW! I didn't know there were so many ways
to prepare chicken gizzards.
Nancy
This recipe for fig cake came from my
grandmother many years ago and is so delicious. My family expects it on our
Christmas dinner table each year. I usually bake it in a tube pan and dust it
with powdered sugar. It's a bit too rich for a glaze for my taste, but my cousin
likes a caramel glaze on it. The recipe calls for fig preserves but I have tried
it with very ripe fresh figs that have been chopped fine and it works well and
is quite delicious but not quite so rich.
Fig Cake
3/4 cup butter or margarine
2 cups sugar
1 cup buttermilk
1 tsp. soda
1/2 tsp. salt
4 eggs
1 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
3 cups flour
1 pint fig preserves
1 cup nuts, chopped
Mix figs well with mixer. Add sugar, eggs and butter or margarine and mix well.
Gradually add in remaining ingredients and mix well. Pour into well greased
baking pan and bake at 350 degrees approximately 1 hour or until tests done.
Gail Winnfield
Hi Nancy,
Thank you, for posting my request. And a special
thank you to Wayne & also to Linda(in Patterson, NY) for their recipes. The
fewer ingredients, & the easier to make, the better.
Thank you, Carolyn
I tried the Dreamsicle Mousse
recipe today and it's GREAT!!! I couldn't understand how the white chocolate
pudding could make it taste like a dreamsicle ice cream bar, but it really does.
All my friends that are battling blood sugar problems (also those who aren't)
will think I'm a kitchen whiz thanks to Nancy and all her great cooks. Any more
sugar free hidden treasures out there? I'd love to add to my diabetic and low
carb collection of recipes.
Gail, Winnfield, LA
Hi Nancy,
This recipe is for SueB in Ca. I hope this is the one she has been looking for.
Baked Chicken Breasts Supreme
(6 servings)
2 tbs. butter or margarine
2 tbs. salad oil
6 large chicken breast halves ( 2-1/2 to 3 lb.)
1 can cream of chicken soup (10 1/2 oz)
1/2 cup light cream (20%)
1/2 cup dry sherry or if desired a 1/2 cup apple juice plus 3 tbs. sherry
flavoring.
1 tsp. tarragon leaves
1 tsp. Worcestershire sauce
1/4 tsp. chervil leaves
1/4 tsp. garlic powder
1 can sliced mushroom drained (6 oz)
Heat oven to 350F. In oven, heat butter and oil in baking dish, 13 1/2 x 9 x 2,
until butter is melted. Place chicken in baking dish, turning to coat with
butter. Arrange skin side up, bake uncovered for 1 hour.
Heat soup, cream and wine, stirring occasionally, stir in tarragon,
Worcestershire, chervil, garlic powder nd mushroom. Remove chicken from oven;
drain fat from dish. Pour soup mixture over chicken. Cover tightly; cook 15 to
20 minutes longer or until fork tender.
Variation:
Sherried chicken with fruit.
Omit tarragon, Worcestershire sauce, chervil and garlic powder. Stir 1 can of
pineapple tidbits, drained and 1/2 cup of sliced seedless green grapes into soup
mixture with the mushrooms.
Agnes
Hi Nancy:
I would like to put my two cents in on the smooth top cook
surface. I will never, ever buy one again. I just don't like them. The
pans slide around when you are stirring. And I also did some canning on mine and
the porcelain from the bottom of the pot cooked right off into the
cooktop and melted it in two spots and I can not get it off. Mine is not that
old so I have to wait until it wears out, but I hope that is real soon.
Also, this is for Nancy in Ohio that has a lot of figs.
We just got a fig tree last year. It has been growing in a pot and is about 4 ft
tall already. We want to put it in the ground this year but are not sure if we
should wait until next spring. Nancy, can you tell me where's the best place to
plant them and what care they need. It has already
produced to large figs which we never expected to happen for a couple years.
They were as sweet and sugar.
Thanks, Linda in PA
This is for Karen who wanted a Crescent Roll Recipe,
this is one of Pillsbury Bake-Off Past Winners.
SWISS HAM RING-AROUND
1 cup fresh or frozen chopped broccoli, uncooked
1/4 cup chopped parsley or 2 tablespoons parsley flakes
2 tablespoons finely chopped onion
2 tablespoons prepared mustard
1 tablespoon margarine or butter, softened
1 teaspoon lemon juice
3/4 cup (3 oz.) shredded Swiss cheese
1 cab Hormel Chunk Ham, drained and separated into chunks
1 (8 0z.) can Pillsbury Refrigerated Quick Dinner Rolls
Grated Parmesan cheese
Heat oven to 350 degrees. Cook and drain broccoli. In large mixing bowl, combine
parsley, onion, mustard, margarine and lemon juice; blend well. Add cheese,
broccoli and ham; mix lightly. Set aside. Separate cresent dough into 8
triangles. On greased cookie sheet, arrange triangles, points toward the
outside, in a circle with bases overlapping. The center should be about 3 inches
in diameter. Spoon ham filling in a ring evenly over bases of triangles. (Some
filling may fall onto cookie sheet) Fold points of triangles over filling and
tuck under bases of triangles at center of circle. Sprinkle with Parmesan
cheese. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve
hot, 6 servings.
TIP: To make ahead, cover and refrigerate for up to 3 hours; bake 30 to 35
minutes.
Hi Nancy...
Help! I am up to my you know what in tomatoes!
I need a real simple but really good MILD salsa recipe...can
you help please?
Lyn
Nancy,
First, a big thank you for all the hard work you do so we can all enjoy your
newsletter! I really like the online version.
I have a request for a lemon cake that my grandmother used to make. I have lost
the recipe and have been craving this cake. I know it has a boxed cake mix, and
apricot nectar in it. It also has an icing on top. If anyone could help me find
this recipe I would really appreciate it!
Thank you so much, Carin in hurricane ravaged FL
Nancy,
I bought bulk Jell-O pudding mix but the directions
are for the whole package. How much pudding mix per milk for pie filling?
Thanks!
Susan Ocampo
Thanks for the crescent roll
recipes. I will try them all.
Karen
Hi, Nancy, just a moment to tell you that you make my
day! I have found so many wonderful recipes and appreciate them. This recipe is
for Pearl who wanted a good hot dog relish. This is one I have taken Champion at
our county fairs for years.
Carrot Relish
grind:
7 large cucumbers with skins on
5 Cups ground carrots
4 cups ground onions
Soak with 2 tablespoons pickling salt for 2 hours. Drain. Make a syrup of:
5 cup sugar
1 tablespoon mustard seed
1 tablespoon celery seed
3 cup vinegar
Bring to a boil. Add to the top mixture and boil for 20 minutes. Just before
done, add 1 chopped red pepper or pimento for color.
Gloria
This is for Michelle in Ohio.
Oven porcupines
1 lb. lean ground beef
1/2 c. uncooked long grain rice
1/2 c. water
1 can (15oz.) tomato sauce
1/3 c. chopped onion
1 c. water
1 t. salt
2 t. Worcestershire sauce
1/4 t. garlic powder
1/2 t. pepper
Combine first 7 ingredients; shape into 12 balls. Place meatballs in an
ungreased 8 inch square baking dish. Combine remaining ingredients; pour over
meatballs.
Cover with foil and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes
longer.
4 servings
Jo in Indy
Hi Nancy;
This recipe is for Michelle in Ohio. It is for Porcupine Cookies, I wasn't sure
if she wanted Porcupine cookies or Porcupine Meatballs.
Porcupine Cookies
This recipe is from my mother's handwritten cookbook. The temperature and time
are what I use for my electric stove. My mother and grandmother baked in wood
and coal stoves so her recipe gave no temperature.
Beat 1/2 cup sugar with 1 egg, beat well.
Add 1 teaspoon vanilla, 1/4 teaspoon salt, 1-1/2 cups dates and 1/2 cup nuts.
Mix well.
Drop by spoonfuls in coconut, then place on a cookie sheet and bake.
I use 375?F for about 10 minutes.
Porcupine meatballs
I just make my regular meatball recipe and add 1/4 to 1/3 cup (depending on how
much meat I have) uncooked Minute Rice. Then cook in a tomato sauce.
Have a good day.
Betty in Canada.
Michelle in Ohio was looking for recipes for
"Porcupines"......I wasn't sure which kind she meant, but here are a couple of
recipes.
Porcupine Meat Balls
1 pound lean ground beef
1/2 cup uncooked white rice
1/2 cup water
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water
In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion.
Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2
inch balls.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium
heat, brown the meatballs; drain fat.
In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place
the browned meatballs into the tomato sauce, turning to coat well.
Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an
additional 15 minutes.
Marshmallow Porcupines
1 can sweetened condensed milk
1/2 cup margarine
1 package caramels, unwrapped
1 package large marshmallows
2 cups Rice Krispies
Combine milk, margarine and caramels in double boiler over simmering water until
melted. Individually dip each marshmallow in mixture with a wooden pick, then
roll in Rice Krispies. Cool on wax paper.
I really enjoy your newsletter and recipes. If anyone
out there has a recipe for those delicious Del Ranch Steak
Sandwiches in Oklahoma City, I would sure love the recipe. If you've
never had one, try one when you visit Oklahoma City.
Thanks, Mary
My friend Trisha is getting married in January and
she has asked me if I have a good recipe for Wedding Punch.
She is looking for one you can add food coloring to match the cake with. Which I
don't. Can someone please help us out?
Barbara B
I have been looking for a
banana bread recipe that is moist. The banana bread recipes I have tried
turn out dry. I would appreciate any and all recipes. Thank you!
Joan, San Antonio, Texas
I would love the URL of some
Amish Recipes.
Lilly
Nancy's Kitchen Amish Recipes
Macaroni and Cheese
8 oz. cooked and drained pasta elbows
l can cheddar cheese soup
2 cups or more of shredded cheddar cheese
5 small soda crackers, crushed
Mix all together. Pour into pan that has been sprayed with Pam. Add milk to just
the top of the pasta. Tops with more cheese. Bake 375 till bubbly and browned.
Genie
I am looking for a recipe for
beer batter onion rings. I used to have one that you mix up and let set
but any would be appreciated.
Thanks C. Wieberg
Nancy,
I have been baking bread for many years and have never been able to
master the knack of 'braiding
bread'. Whenever I try it comes out flat, not as rounded as those in the
bakery. Is there anyone out there that can give me a suggestion??
Love your site and have encouraged my friends to
'check you out'
Phyllis from Massachusetts
Here is a recipe for the lady who wanted a chili
recipe!
Chile Con Carne
1 1/2 pound lean ground beef
1 onion chopped
1 can pork and beans
1 can tomato soup
salt and pepper to taste
2 cloves garlic
1 tsp chili powder
1 can red kidney beans
Brown meat, add onions, mix well. Add other ingredients and bring to a boil.
Simmer for 30 to 45 mins. This also freezes well.
Cindy Riley, Ontario, Canada
I have a question for either/both Maggie and Gloria
Farris. I have a regular electric stove and was planning on buying the ceramic
topped one. I presently use a reversible aluminum cast-iron like grill over two
burners to make pancakes, hamburgers, etc. Do you think I could use this grill
on the ceramic surface? Thanks in advance, Mary Jean
Pumpkin Bread Recipes submitted by Heather
PUMPKIN BREAD
4 cups all-purpose flour
3 cups sugar
2 tsps baking soda
2 tsps salt
1 tsp nutmeg
2 tsps cinnamon
2 tsps allspice
1 cup applesauce
1 lb can pumpkin
1 cup water
4 eggs
1 cup raisins
Preheat oven to 350 degree. Grease 2 loaf pans. Put all ingredients into a large
bowl. Mix together. Pour into 2 greased loaf pans. Bake at 350 for 1 hour.
Pumpkin Bread
3-1/2 cups Flour
2 tsp Baking Powder
1-1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
3 cups Sugar
1 cup Oil
4 Eggs
2/3 cup Water
2 cups canned Pumpkin
Sift dry ingredients together. Add remaining ingredients. Mix until smooth. Pour
into greased and floured pans. Cool 10 minutes before inverting.
PUMPKIN BREAD
1/3 c. vegetable oil
1 c. canned pumpkin
3 eggs
2-1/3 c. Bisquick
1-1/4 c. sugar
12 tsp. cinnamon
1/2 c. raisins
Preheat oven to 350 degrees. Generously grease bottom of 9 x 5 x 3 inch loaf
pan. Stir all ingredients except raisins in pan with fork until moistened; beat
vigorously 1 minute. Stir in raisins. Bake 45 to 55 minutes or until toothpick
inserted in center comes out clean. Cool 5 minutes and remove from pan. Makes
one loaf.
PUMPKIN BREAD
3 cups Bisquick
1 cup granulated sugar
1 cup light brown sugar
1/4 cup butter, softened
4 large eggs
1 - 16 oz. can pumpkin
1/4 cup milk
1 tsp cinnamon
1/2 cup raisins (optional)
Heat oven to 350 degrees. (325 degrees, if you are using glass baking pans.)
Grease and flour two 9 X 5 X 3 loaf pans (or three 6 X 3 X 2 baking pans).
Beat all ingredients (except raisins) in large mixing bowl on low speed for 1/2
minute. Beat on medium speed for 3 minutes. Stir in raisins, with a spoon.
Spread in baking pans.
Bake 45-50 minutes (for large pans) or 35-40 minutes for small pans. Or, until
toothpick inserted in center comes out clean. (NOTE: Baking times may vary.
Start checking when the minimum baking time is up.)
Cool in pans for ten minutes. Remove from pans and cool completely on cake
racks.
Drizzle with the following butter glaze, if desired.
BUTTER GLAZE
Heat 1/4 cup butter over medium heat. Blend in 1 cup powdered (10X)
confectioner's sugar and 1/2 tsp vanilla. Stir in 2-3 tblsp hot water, until
smooth.
TIPS: DO NOT substitute margarine for butter in this bread recipe. (Margarine
has been reformulated and no longer is an acceptable substitute for butter in
any baking recipe.)
If you are planning to freeze these loaves, don't glaze them before freezing.
Pumpkin Bread with Cream Cheese Filling
3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans
Mix filling ingredients in order listed and set aside.
Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour
into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf
pans. Next pour a layer of filling in each pan (using all of the filling).
Finish topping with remaining bread batter. Bake at 350 degrees F for 1 hour and
15 minutes, or until a wooden pick inserted in the middle of the loaf comes out
clean.
Cool before removing from pans.
Does anyone have a simple, basic, and free program
for saving recipes? Love your site, Nancy! Wonderful recipes!!
Thanks!! Arlene
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
