Joan, you asked for moist banana bread. Here
is a recipe for Banana Bars that are really moist:
Sour Cream Banana Bars
1 1/2 cups sugar
1/2 cup margarine
1 cup sour cream
2 eggs
Mix the above on low for 1 minute and add:
3 large bananas mashed
2 tsp vanilla
Beat on low for 30 seconds and add:
1 tsp salt
1 tsp baking soda
2 cups all purpose flour
12 cup chopped nuts (optional)
Beat on medium for 1 minute, spread in greased cookie sheet (15x12)
Bake 20-25 minutes at 375 F.
Vanilla Glaze
1/4 cup soft margarine
2 cups icing sugar
2 to 3 Tbs water (more if needed)
1 1/2 tsp vanilla
Spread over bars while still warm.
The last time I made them I put a pinch of cinnamon in the glaze and that gave
it a nice flavor. Enjoy!!
Agatha (Ontario, Canada
Reply: I have a really good recipe that my
family just loves.
Kona Inn Banana Bread
From: Fanny Farmer Baking Book - Marion Cunningham
This makes a dark, dense, sweet banana bread. This is just the best. This
is my mom's and dad's (as well as the rest of the family's) favorite banana
bread that I make - so it must be good. My mom is a great cook.
2-1/2 C flour
1 t salt
2 t baking soda
1 C shortening
2 C sugar
4 eggs slightly beaten
2 C mashed ripe bananas (about 6 medium-size bananas)
Not in original recipe but can be added in: 1/4 cup chocolate chips and 1 cup
chopped walnuts.
(I personally don't like the add-ins but my nieces do. The bread is fabulous as
is and very moist. )
(My niece also likes it frosted with a dark chocolate fudge frosting. Too yummy.
It does stand up pretty well as a cake I think.)
Preheat oven to 350. Grease and flour loaf pan (or I use a bundt pan).
Stir and toss together the flour, salt, and baking soda. In a large bowl, mix
the shortening, sugar, mashed bananas, eggs, and walnuts. Add the combined dry
ingredients and stir just until the batter in throughly blended.
(I use a mixer to blend the ingredients because I find the ingredients don't
blend well by hand. About 1-2 minutes medium by electric mixer)
Pour into the prepared pan and bake for about 65-70 minutes or until a skewer
inserted in the center of the bread comes out clean. Remove from the oven, and
let cool in the pan for about 5 minutes, then turn out in a rack to cool
completely.
Hope you enjoy the recipe.
Halyna, Utica, NY
PS. Thank-you Nancy for the wonderful newsletter. I enjoy reading it daily.
Someone was asking for a good Diabetic
recipe link. I find lots of things here and they also have a daily recipe sent
to your email.
Diabetic Gourmet
Would you please send me the recipe for
orange chiffon cake again. I looked for it and I can't find it.
Jenna
The recipe is in the archive. Please check the archives for any past
recipes. All you have to do is to click at the very top of the page, click
on edit and choose the FIND. Put in term Orange Chiffon Cake. If it
is on that page it will show up. I am doing my best to keep down the number of
duplicate recipes in the list.
Nancy
Would anyone happen to have any recipes for
baking mixes (not the baking mix themselves but recipes including main dishes,
desserts/breads, side dishes)? Thanks a bunch!!!
Dayna
If the reader who wanted a recipe for sweet
potato pound cake, would go to either allrecipes.com or Cooks.com, there are
many recipes for this at these two sites.
knitter in Illinois
There are some sweet potato recipes on
Nancy's Kitchen Holiday Recipes
Go to
Search link and type in Sweet Potato Pound Cake and my favorite recipe
comes up.
I have been working on changing the format of the
recipes on
Nancy's Kitchen all week. About 90% of the recipes have been
converted where they are more easily printed out and copied to the
Home Cookin Recipe Program.
Nancy
This is for Joan from San Antonio
I tried a new banana bread recipe yesterday, which turned out to be really moist
and delicious.
Bananas Crunch Bread
1/2 c. butter or margarine, softened
1 1/2 c. sugar
2 large eggs
2 c. mashed very ripe bananas
1/4 c. rum (or 1 to1-1/2 tsp. rum flavor)
1 tsp. vanilla extract
1-1/2 c. flour
3/4 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
For the crunchy topping:
1/2 c. flour
1/3 c. chopped pecans or almonds
1/4 c. brown sugar
1/4 c. butter or margarine, melted
Beat butter and sugar until creamy. Add eggs, one at a time, beating well after
each. Stir in bananas, rum or rum flavor, and vanilla. Combine the flour,
cornmeal, baking powder, baking soda and salt and add to the butter/egg mixture.
Mix until blended. The mixture should be light but not too thin; otherwise the
topping will drop to the bottom while baking. Pour into a greased tube pan and
set aside.
Combine the the ingredients for the topping and sprinkle over batter.
Bake at 350? for about an hour. Before removing from
the pan, let cool on a wire rack for 15 minutes.
Enjoy! Stefanie, Dominican Republic
First of all let me thank you for all your hard work.
You are greatly appreciated!!
Heather sent in a recipe for Pumpkin Bread with Cream Cheese Filling. It called
for 2 cups of pumpkin. Would that be plain canned pumpkin or the kind that is
all pre-mixed? This really sounds good but I don't want to use the wrong kind of
pumpkin.
Kathi
I am new to the newsletter. How do I print out only
one recipe?
Harriett
Comment:
In the first few paragraphs of every newsletter there are instructions for this.
CLICK HERE TO READ.
Here is a 1970's Betty Crocker recipe for banana
bread. It is the only banana bread I like. Other breads are dry compared to this
recipe. I think the difference is the milk, other recipes don't call for it. The
newer Betty Crocker recipes for banana bread are different and are not as good.
My previous boss's mom did all the baking for their corner grocery store and he
said my bread was the best he had ever had including his mom's.
Banana Bread
2-1/2 cup flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp salt
3 tbsp vegetabl oil
3/4 cup milk
1 cup mashed banana (2-3 Medium)
1 cup chopped walnuts
Mix all together in a large bowl just until blended, pour into one greased and
floured 9x5x3 or two 8 1/2x 4 1/2x 2 1/2 loaf pan. Don't fill more than half
full. Bake at 350 for 55-65 minutes for one large loaf pan.(less if using two
pans). Remove from pan and cool.
Bobbie/Chicago
This is for Joan from Antonio, Texas, hope you like
this, it is the moistest Banana Bread I have ever made.
BANANA BREAD
1-1/2 c. sugar
1/2 c. butter
1 Tsp. soda
3 Tbsp. boiling water
3 C. flour
1 Tsp. baking powder
1/2 Tsp. salt
1/3 C. orange juice (maybe this is the special secret
ingredient)
2 eggs, well beaten
1 C. chopped nuts (optional)
2 large or 3 small very ripe mashed bananas.
Cream butter and sugar; add eggs. Add orange juice Add soda to boiling water;
mix into creamed mixture. Sift together dry ingredients; add nuts and bananas.
Pour into 2 greased loaf pans. Bake at 375 degrees for 35-45 minutes. Yield: 2
loaves My own special touch is a glaze I make and pour over the bread. Everyone
I serve this to raves about it. It's so-o-o simple. All I do is take 3/4 C.
confectioner's sugar and mix 1/8 to 1/4 C. milk or water with it and add a dab
(about 1/4 Tsp.) of vanilla or almond flavoring to it. I make it thin enough to
pour or dribble with a fork over the bread. This recipe is not dry. It is moist
like a bread or muffin should be.
This is a old family recipe, it is TNT and really
good. For Joan in San Antonio,TX
Banana Nut Cake
3 C. Sugar
2 T. Vinegar
1 1/3 C. Shortening
1 t. cinnamon
2 C. Bananas smashed)
4 Eggs
1 t. Allspice
3 C. Flour
1 t. nutmeg
1 C. Nuts
8 T. Milk(1/2 C.)
3 T. cocoa
1 t. Vanilla
Grease sides and bottom of pans. Bake at 350 degrees 60-70 minutes.
Makes 2 loaves
Wayne
This is for Joan in San Antonio
I tried making a banana cake where the directions said to "remove from oven &
place directly in freezer" for 45 minutes to make the cake moist. I've also
tried this with a no-name cake mix and it worked great, but I only put the
freezer for 30 minutes. It was just long enough to cool the cake completely so I
could frost it right away as well. You might want to try this with you banana
bread. I'm making banana bread & muffins next week so I'll be trying it then.
Hope this helps!
Fran
Hi Nancy - this is for Mary Jean I have a
Whirlpool Gold Flat Top Ceramic Stove and LOVE IT.
I've previously had a gas range, and an electric with those round burners and
now the flat top. I have a Nathan's grill that I routinely put over two burners
on the top of the stove. I also have a cast iron grill that also goes over two
burners. Never had a problem with either. The stove is very easy to clean, and
does come with it's own cleaning solution which is readily available when it
runs out. I've cooked on this stove for 5 years now and if and when it goes to
stove heaven will absolutely buy another.
Nancy Z-R in FL
I have a two year old Maytag
smooth cooktop. Mine cracked while boiling water. Nothing spilled on the
top--it just cracked on it's own. It cracked diagonally across the whole top. I
was told by the repairman not to use the cooktop at all while it was cracked.
They had to order the WHOLE cooktop, the glass just couldn't be replaced. It
took a month to get the top! Needless to say, I am not happy and not sure that I
would ever want another smooth top.
Another thing, with smooth tops--you must have flat bottom pans other wise they
do not heat or cook properly. Mine also seems to take a long time to heat up.
Lori R. Topeka
This is for Mary Jean who asked about using her
aluminum griddle on a ceramic top stove. There is a
company that makes one that has a burner on the left side that can be used as
one burner, one and a half, or two together and would fit a griddle like yours.
Canning is not recommended on these tops as the prolonged heat can cause a
thermal crack. Been there and done that!!! They also recommend that you use
cookware that is completely flat on the bottom where it can trap air or moisture
underneath.
Shirley
Another thing about smooth top ranges: my sister's
sister-in-law cracked the top of hers. The repairman told her that you must not
use any old cookware on it that is not flat on the bottom! Apparently old
cookware that is not flat (banged up, warped, etc.) does not conduct the heat
evenly, and can cause hot spots that could cause it to crack. He also told her
that a new glass top was around $300 (I believe that was including his
installation charges)--which she decided to forgo and just buy a brand new stove
(on sale for $399). When I heard that, I immediately threw out an old skillet
that was somewhat warped on the bottom & bought a new one....wasn't taking any
chances with my smooth top range! I love it too much.
Laura L.
In regard to ceramic stovetops, I was disappointed in
the cleaner that came with my stove but have found that Corningware Cleaner &
Conditioner works very well.
I am still hoping to get the recipe for Honey
Potatoes that I requested some time ago. I believe they are similar to Scalloped
Potatoes but with a honey and butter sauce--not honey-mustard.
...vera
Hi Nancy, This is for Carin in FL-bless your heart!
This recipe came from my mom's files. Hope it is what you are looking for.
Connie in TX
Apricot Cake
1 pkg. yellow (lemon maybe?) cake mix
4 eggs
2/3 c. cooking oil
1 c. apricot nectar
Mix ingredients well and bake at 325 degrees for 45 min. in greased and floured
tube pan. Mix the rest of the apricot nectar (I'm assuming this is about a 12
oz. can) wi1/4 c. powdered sugar, pour over the cake and bake another 15 min.
Don't know about any topping.
Dear Nancy,
Just wanted to let you know what a great job you are doing! I was wondering if
anyone had any recipes using chocolate almond bark.
I recently acquired about 10 packages of it and am not sure how to use it.
Thank You, Angel in Ca.
Nancy,
I just found your site today while searching for
pork tenderloin recipes. What a gold mine of recipes! I'll be
checking your site often.
Nancy J
Nancy,
Let Gloria know that I am Thankful to her for getting back so quickly with the
recipe for Hot Dog Recipe, Carrot Relish. Thank you
again for your newsletter and web-site
Pearl
Carin, this is also one of my favorites:
BAB
LEMON CAKE
1 box lemon cake mix
3/4 cup oil
3/4 cup apricot nectar
4 eggs - separated
3 teaspoons lemon extract
Beat egg whites. Set aside. Beat egg yolks and add everything except egg whites.
Mix one minute. Add egg whites. Turn mixer to high and mix for five minutes.
Pour in lightly greased bundt or angel food cake pan and bake 45-60 minutes at
325 degrees. Cool for five minutes and run knife around edge of pan. Mix 2 cups
powdered sugar with juice of two lemons and pour over hot cake. Let cool in pan
completely. Hope this is the one you're looking for. Barb in MI. We just bought
a place in Engelwood last year. Hope it's still there by the time we get back
the end of the year!
I would like to have vegetarian recipes please. I
have been looking for recipes because I have a friend that likes them. I told
her I would try and help her find some.
Cindy Maki
Nancy, Recently on a trip, I bought a
bottle of Koops, Arizona Heat Mustard. It is sweet,
and also fairly hot. Where I live, I can find no source of it.
So my request is for a hot sweet, and Mexican spice type of hot mustard, not the
Louisiana Hot Sauce type.
The Koops lists sugar, vinegar, dehydrated vegetables, natural flavor, Paparika,
and Turmeric plus the normal mustard ingrediants.
Any help or suggestions?
Bill, Old Bachelor
Saw this recipe on TV. it looks sooo good. not sure
how to calculate pts for it though because they don't list fiber grams. Also
orzo pasta is small pasta looks like rice.
WW
Chicken Scarpariello
Prep time: 12 minutes
Cooking time: 13 minutes
1 ? lb. boneless, skinless chicken breast, cut into 1-1/2 in. pieces
1/2 tsp. coarse (kosher) salt
1/2 tsp. freshly ground pepper
1 tsp. poultry seasoning
2 Tbsp. extra virgin olive oil
2 red bell peppers, seeded and cut into 1 in. pieces
3 hot cherry peppers in vinegar, drained, stemmed, and chopped, (reserve 2
Tbsp. of the vinegar)
4 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup chopped flat-leaf parsley
Season chicken with salt, pepper, and poultry seasoning. Heat 1 Tbsp. Of the oil
in a large, non-stick skillet over medium-high heat until oil is rippling. Brown
the chicken, in 2 batches, turning once, 3 minutes per batch. Transfer to a
plate.
Add remaining oil to skillet; add bell peppers, cherry peppers, and
garlic. Saute 2 to 3 minutes, tossing frequently; add wine and bring to a boil;
reduce 1 minute. Pour in broth and bring to a second boil? return chicken to
skillet with parsley and reserved vinegar from hot peppers. Cook 1 ? to 2
minutes
longer until chicken is cooked through.
Makes 4 servings. 294 calories; 9 g. carbs;9 g. fat; 41 g. protein fiber 2
Make it a meal with spicy green beans with balsamic dressing and Orzo with
Parsley and Lemon Zest.
WW Points - 6 Points*
Calculated using a Weight Watcher Calculator
Orzo with Parsley and Lemon Zest
1/2 lb. (1-1/4 cups) orzo pasta
1 Tbsp. extra virgin olive oil
1/2 tsp. coarse (kosher) salt
1/4 tsp. freshly ground pepper
Grated zest from 2 lemons
1/4 cup chopped flat-leaf parsley
Bring 2 qt. salted water to boil; add orzo. Cook 7 to 8 minutes until al
dente. Drain well; transfer to a serving bowl. Add oil and remaining
ingredients;
toss to combine flavors. Spoon ? cup onto each of 4 dinner plates and top with
Chicken Scarpariello.
Makes 4 servings. 240 calories; 43 g. carbs; 4 g. fat; 7 g. protein fiber 1
WW Points - 5 Points*
Calculated using a Weight Watcher Calculator
Comment:
I went in an manually calculated the fiber in the recipes and then put the
values in a Weight Watcher calculator.
I do have a question to Gloria about her "Carrot
Relish". 3 cups of vinegar. Is it cider or white vinegar??
To keep fresh tomatoes
longer. Use a doubled cotton wash cloth and put the tomatoes with stem end down.
they will last usually for 3 weeks without spoiling.
thanks, Judy Montana
Does anyone have a recipe for
red pepper soup, made with canned or bottled red
peppers?
I
Arlene,
What I use isn't a program, but it is free. I made a folder on my desk top and
named it *recipes*. I then made as many folders as I had categories (ex.
Beverages, Cakes, Cookies, Chicken, Beef, etc.) and then did the click to
high-light and drag to put all the different folders into the *Recipe* folder,
so when you click on the Recipe folder, you will see the individual folders.
When I find a recipe I like, I do the copy and paste thing to my E-mail (because
I usually send them to my kids, plus myself) then go to 'file' then 'save as'
and I find the Recipe folder on my desk top. Click on it and scroll till I find
the category I need, click on it..and save it. Be sure to chance the "save as
type" to 'text' Every so often I Save the desk top recipes to a floppy or a CD.
Jo from Indy
Comment
It is just easier to use a software program like
Home Cookin.
I tried so many programs and tried every aspect of them and found for speed and
ability to retrieve recipes (in my opinion) there just isn't a better program.
The program on disk comes with many many recipes as well.
For me there are many advantages
1 You can name the chapters for the recipes and include a short description of
the chapter. Recipes can be typed in, cut and pasted in, or imported in from
other programs.
2. Recipe are easy to find. They are automatically placed in alphabetical order
for you.
3. Home Cookin has a section for informational text. I love it because I look
through weekly newspaper articles for tips and information I find interesting. I
can cut and paste the article into the program.
Steps for cutting and pasting recipes into Home Cookin from the newsletter.
1. Create a chapter for the recipes. Include a descriptive title. I use the
first word as the main descriptor and the rest of the title more as a source
where the recipes are being copied from or imported from.
2. Click to add recipe.
2. Go to the recipe you want to copy (example - this newsletter)
-Highlight the title of the recipe.
-Copy (Press Ctrl and C at the same time)
-Click on the software program and paste (Press Ctrl and V at the came time)
into the title section.
-Highlight all the ingredients in the recipe and Copy (Press Ctrl and C at the
same time)
-Click on the software program and paste the ingredients into the ingredients
section by (Press Ctrl and V at the came time)
-Highlight all the directions and copy (Press Ctrl and C at the same time)
-Click on the software program and paste the directions into the program into
the instructions section of the page (Press Ctrl and V at the came time)
The
Home Cookin program imports in from other popular programs like
Master Cook, Mealmaster and many others.
Important factors when copying other's recipes. At first when I started finding
recipes (back in 1996 and before) I failed to put down the source. I now wish
that I had included the source because I have 1000s of recipes I can't post
online or in the newsletter because I do not want to violate copyright laws.
Include the source with your recipes. You many want to go back to that source at
sometime again. I personally include the Name of the Site, the URL of the Site,
and the date I found the recipe.
Sites that have recipes that can be imported into Home Cookin are
Lu's Mastercook Recipes
Mr. Mad's Recipes (Have to turn off ad blocker to download recipes
because recipes come up in a separate window.) He has thousands and thousands of
recipes to download and import into
Home Cookin.
Glen's Recipe Archives
National Federation of the Blind Recipes Archive
(Mealmaster and Mastercook recipe only will import into the
Home Cookin program)
There are many, many sites out there that have
recipes in either the Mealmaster or the Mastercook format.
Nancy
Hi Nancy. Someone was looking for a simple way to
keep recipes. I have 2 photograph albums. One for mail dishes, vegetables, and
the other for desserts, dips, punches, etc. I label each section and
occasionally go through and take out the recipes I don't like, will never do
etc. Hope this helps, it is a really simple method.
Donna, in Ontario, Canada....
This if for Arlene that wanted a free recipe program.
Go to Goone's World and download the program Recipe Holder.
Lurinne from Mississippi
Sweet Potato Pound Cake
Cake:
1 cup butter
2 cups sugar
1-1/2 cups mashed cooked sweet potatoes
4 eggs
3 cups flour
1/4 teaspoon soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup flaked coconut
Icing:
One 1-pound box confectioner's sugar
Grated rind of one orange
Grated rind of one lemon
Juice of one lemon
Juice of one orange
Cake: Cream butter and sugar; add sweet potatoes and beat until light and
fluffy. Add eggs one at a time beating well after each. Combine dry ingredients
and stir into creamed mixture; add vanilla, nuts and coconut. Pour mixture into
greased 10-inch tube pan and bake at 350 degrees for 1 hour 15 minutes or until
cake tests done. Spread with icing while warm.
Icing: Combine all ingredients, slowly adding enough orange juice to make
spreading consistency.
LisA
I am looking for a recipe for a
pound type cake make with instant vanilla pudding and a yellow cake mix.
When it is done you poke holes in it and pour some kind of liquor in. I made it
years ago and can not find the recipe for it.
Joanne Condron
When freezing fresh green beans do they need to be
cooked or blanched first?
Angela
Nancy, as always your readers came through for me. I
received several recipes through your newsletter for
orange chiffon cake that I had been trying to locate for a long time. I
printed them all out and tried the one that Barbara sent. It was delicious and
exactly what I was looking for. Thanks, Barbara. The only problem is that I had
forgotten how much time it takes to make a cake from scratch. Margaret in MS
Why is the newsletter sent out later on Saturday and
Sunday? I have more time to read it earlier in the morning on those days.
Sue
I don't get up at 4am on Saturday or Sunday. I sleep in a few hours and
when I get up the newsletter gets done.
Nancy
Nancy,
I am a new reader but am thoroughly enjoying your newsletter and the recipes
your readers send in. My husband and I recently ate at a
Salt Grass Steakhouse in Houston. I was wondering if any of your readers
might have a copycat recipe for the fried onions, the dipping sauce that comes
with it, and also the grilled chicken breast that is served there.
Thanks, Vickie, in Liberty, Texas
Hi...I tried the newsletter, but it isn't showing up.
I am sure someone has already notified you, but I also wanted to say I love the
letter, and look forward to it daily. I never have been much of a cook so this
is a great help to me.
Thank you, Donna
==
Hi Nancy,
I have only received your newsletter for a couple of week and really enjoy it. I
wish I would have found it sooner.
I have not been able to view the newsletters for September 9 and 10. Is the
problem on my end or yours? I really miss all of the great recipes.
Thanks, Vicki Adams
==
I use to be able to get your recipes and hints with
Outlook Express, now I get your message with Outlook then I have to go to
Internet Explorer and type the link, then get the recipes.
Thank-you very much for checking out with me.
Joanne
====
Comment: Yes there are three of you.
If your cache has a bad cookie for the site it sometimes won't load.
At the top of your Internet Explorer choose the option
Tools
Internet Options
Click on the Tab GENERAL
In the middle of the pages is a section for Temporary Internet Files
Click on Delete Cookies (it may take a few minutes)
Click on Delete Files (It may take a few minutes if it hasn't been done lately.)
Click on Settings
Set the setting for Every Visit to the Page
That should work. When it Does
Go back and set the setting to Automatically instead of Every Visit.
Nancy
Hi Nancy,
Something Easy for those in a rush.
Love your recipes!
Hugs, Rosie in Pa
Crockpot Onion Meatballs
3 lbs. frozen fully cooked meatballs
1 envelope dry onion soup mix
2 cloves garlic, minced
1 jar beef gravy
2 Tbsp. water
Combine all ingredients in 4 - 6 quart slow cooker and stir to combine. Cook on
LOW for 4-5 hours until thoroughly heated.
This is for Barbara B. regarding a
wedding punch. A really easy one that I used at
both daughters weddings was nothing but Diet Mountain Dew and Pineapple Juice.
Do Not use Regular Mountain Dew. It tastes different and is not as good.
Everyone raved about how good it was, quenched their thirst and was not so sweet
tasting. I used a 3 litter bottle of Diet Mountain Dew to a large can of
Pineapple Juice. All of this was ice cold. A frozen ring was made of this
mixture. It was quite tasty. I have another one for Almond Flavored Punch that
is delicious but much more time consuming, if you want it.
Jane Ann in Alabama
Hi Nancy,
Thanks for giving us a fabulous recipe site!!! I am looking for any kind of
dried date recipes: casseroles, cakes, desserts, or
cookies.. Thanks so much for taking my request...
Always, Dee
Hi Nancy,
Just subscribed to your newsletter and it is WONDERFUL!!! You do a GREAT job! Am
looking for a spinach dip recipe that is served
with bread like at Portobello's Restaurant.
Thanks, Jackie
Nancy,
This is for the person who requested a recipe for chili. I can't claim it as
mine as it came from my sis-in-law. I can say that it satisfied 5 teenagers.
I love it and it is easy.
Chili
1 lb. ground beef
1 can chili beans
1 can kidney or red beans
1 can pinto beans
1 pkg chili seasoning mix
1 can diced tomatoes
1 can tomato sauce
The sizes are all 16 oz cans except the tomato sauce. It is 8 oz.
Crumble and fry the ground beef and drain. Put it in a large pot or a crock
pot. Add all the other ingredients and cook slowly until hot. Add whatever
garnishes desired (onions, cheese, etc).
Thank you, Nancy, for the great work. I especially like the new online version
because I can go there any time I want and copy recipes.
Keep up the fantastic work
Sharron in Stover
I hope somebody could post bread pudding recipes, as
sometimes I have too much bread and I don't know what to do with them.
Thanks. Nancy, you're doing a good job.
Marlyn from the Philippines
My favorite bread pudding recipe is on
Nancy's Kitchen Pudding Recipes
Hi Nancy and everyone,
Thanks for providing us with a great newsletter. I especially like the online
version with so many more recipes/requests.
May I please ask a special favor? I located Supreme Instant
Egg Nog Cappuccino Mix online for my wonderful
neighbors, but he reports that it doesn't taste the same as when they purchase a
cup, same brand, at a local convenience store. He said it lacks the
"creaminess."
Does anyone have any suggestions as to how he can make it creamier at home. They
don't have a cappuccino maker. We are both handicapped and as the neighbor does
so much for us, I would love to find a solution for him.
Thanks so much for any help.
Jo Dan
Dear Nancy,
If you need some apple recipes, here is a great site.
Hugs. Nancy in VA
Apple Recipes
Comment
There are over 100 apple recipes on
Nancy's Kitchen Just search the term
apple. There is also a whole
page of recipes for apples as well.
This is for Diane who was looking for ideas for
fixing chicken gizzards. I love chicken gizzards,
too. I usually fry mine. I fix an egg and milk
batter. I dip the gizzards in the batter, then roll them in flour that. I have
seasoned with salt and Goya seasoning (or whatever you like),
then I deep fry them for 10-15. I have also eaten them boiled in chicken broth
and added to dumplings. Too me, they are great both ways.
Zelda from TX
Hi Nancy,
Really-really enjoy your web site. It is great. Want to thank Diane for the two
Diabetic sites. I have a question, where do you get reduced brown sugar? I was
able to buy it at a local market, but they do not carry it any more.
Beverly from Ca.
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
