This is the only type of recipe I could find
for Mock Chicken Legs.
MOCK CHICKEN LEGS
Printed from COOKS.COM
3-1/2 lb. pork steak (shoulder blade)
1 lb. veal steak (top round steak)
Skewers (from butcher)
Corn flake crumbs or bread crumbs
Debone meat. Cut in cubes. Put on wooden skewers. Roll in flour and egg, beaten
with a little water. Then roll in bread crumbs or corn flake crumbs. (Put a
little salt in bread crumbs.) Brown in oil in frying pan. Put 1/2 inch water in
large baking pan. Slice onions on top of meat and bake uncovered at 350 degrees
for 1 1/2 - 2 hours. Keep checking water level. Take cover off last 20 minutes.
Arvilla
This is for C. Wieberg, use Vidalia onions
for rings, slice them and soak them all afternoon in buttermilk, then just bread
them however you like, in flour, meal or pancake batter. These are
really delicious.
Peggy
Cashew Brittle
2 Cups sugar
1 Cup corn syrup, light
1 Cup butter
1/2 Cup water
3 Cups cashews, chopped
1-1/2 Teaspoons baking soda, sifted
.
1-Butter 2 large baking sheets; set aside. 2-In a saucepan, combine sugar, corn
syrup, butter and water. cook over medium-high heat to boiling; stirring
constantly to dissolve sugar. Cook, stirring constantly, to soft crack stage.
Stir in chopped cashews and continue cooking, stirring frequently, to hard crack
stage. 3-Remove from heat; quickly sprinkle in sifted baking soda over mixture,
stirring constantly. Immediately pour mixture onto prepared pans. Cool
completely then break candy into pieces. Store tightly covered. This recipe from
Rosada Wiseman of San Diego
Servings: 10
Gloria sent in a similar recipe for Cashew
Brittle.
Home Cookin 4.9 Chapter: Brittle
Fancy Cashew Brittle
1 Can roasted salted cashew halves with pieces, (9.5
1 Ounce , or 2 cups)
1 Cup granulated sugar
1/2 Cup light corn syrup
1 Teaspoon butter
1 Teaspoon vanilla
1 Teaspoon baking soda
.
In a 2-quart microwave-safe bowl (preferably a 2-quart glass measure with a
handle), stir together the nuts, sugar and corn syrup. Microwave, uncovered, at
high, until the mixture is light brown, about 6 to 8 minutes, stirring
well halfway through. Meanwhile, grease a cookie sheet well with butter and set
aside. Using oven mitts, remove the nut mixture from the oven. (It will be very
hot.) Stir in the butter and vanilla. Continue to microwave, at high, 1 1/2 to 2
more minutes. The mixture should become caramel colored. Use oven mitts to
remove the mixture from the microwave. Add the baking soda. Stir quickly until
light and foamy and the baking soda is thoroughly mixed in. Immediately (and
very carefully) pour onto the prepared cookie sheet and use the back of a spoon
to spread out as quickly as possible. (The
brittle will be fairly thick.) Let the brittle stand until completely cool,
about 30 minutes. Break into pieces and serve. Store leftovers in an airtight
container, preferably a tin, up to 2 weeks, depending on the humidity. Makes
about 16 2 1/2-by 3-inch pieces.
Note: If you have whole cashews, break them into halves before starting. The hot
candy will be easier to pour onto the cookie sheet if you use a 2-quart glass
measure that has a handle. Either way, be sure to use oven mitts. The candy is
very hot. This recipe was tested using a 600-watt oven. Adjust the cooking times
(more or less) depending on your oven's wattage.
Servings: 4
Hi Nancy,
I really enjoy your newsletter every day. I love reading the recipes and the
messages from other readers. I was wondering if anyone has a recipe for Hawaiian
Chicken. I tried this dish at a youth function at our church. The chicken was
apparently marinated in something and then grilled. It was really good. Any
ideas would be appreciated.
Thanks, Vickie, in Texas
This is regard to the lady w/the
smooth top stove. I TOTALLY agree. I thought I
would love it and mine was brand new this spring and I HATE it.... I thought it
would be easy to clean and it is very difficult. Plus mine is black and shows
everything. Glad to know there is someone else out there that agrees w/me.
Marie from NY
Nancy, thank you for sending out this great
newsletter. I recently bought a GE flat top stove
and the top looks like the finish is defective. It isn't scratched, but looks
like the finish is getting worn away in the cooking areas. Do any of you out
there know why this happened and can also give me some advice on cleaning (if
something other than what comes with the stove) and what I can do to keep this
problem from continuing. I think all my pots have flat bottoms. Thanks again
Nancy we all appreciate your hard work.
Lois from Fl.
For Mary Jane, regarding using the
cast iron type grill on the smooth top range for pancakes,
etc. I can't say for sure if that would be alright to use on it safely. I don't
think it would hurt as long as she don't slide it across the stove top. I have
used cast iron skillets on mine. I, also clean my stove top often with that
cleaner made for that particular stove top, to help protect it as well. Good
luck... Gloria Farris
Hi Nancy this is for Linda in PA regarding
her cooktop. For anything that is baked onto the surface of a smooth top, let it
cool then use a razor blade to scrape it of then clean as usual. Works well.
Valerie
I just wanted to thank everyone who
responded to my request for recipe programs and saving
ideas! I've solved my problem!! And thank you, Nancy, for this wonderful
site/newsletter!
Arlene
Hi,
I have not posted to the group before, but, I just wanted you to know Nancy I
love the group and to all of you I love the recipes.
I did notice from time to time we have some from Mississippi. I am in Southern
Mississippi.
Helen in Mississippi just wanted to ask where in Mississippi you are?
So often on the recipe groups I see people from all over but seldom from
Mississippi and I know there are some wonderful cooks and some deep deeply
hidden secret recipes here!
Thanks again to you Nancy and to all for the recipes. I do enjoy them so.
Cindy in Seminary Mississippi.
No Bake Peach Pie
1 Graham Cracker Crust
1 Cup of Sugar
1 cup Water
2 Tablespoons Cornstarch
1 Small Package Peach Jell-0
Bring water, sugar & cornstarch to a boil. Cook until thick, then add small box
of peach Jell-0. Remove from stove and let cool. Peel & slice peaches when
liquid is cool, add sliced peaches. Pour into a graham cracker crust. Put in
ref., until set. Serve slices with cool whip on top.
ENJOY!
Stacy R was asking for a Turkey Tetrazzini
recipe, and this is a TNT. Used it for years, and it is delicious.
Lois in WA
Turkey Tetrazzini
from the Women's Day Encyclopedia of Cookery
1/2 c butter
1/2 c flour
1 c milk
1 c chicken broth
salt and pepper to taste, 1/8 tsp ground nutmeg
1/4 c dry sherry
3/4 c heavy cream
1 lb thin spaghetti
1/2 lb fresh mushrooms, sliced (canned is OK, but fresh is better)
2 to 3 cups cooked, cubed turkey
1/2 c grated Parmesan or Romano cheese
Melt butter in large saucepan, and stir in flour. Cook stirring until it
bubbles. Add milk and chicken broth, stirring until a smooth sauce forms. Season
to taste with salt, pepper and add nutmeg, and sherry. If you do not wish to use
sherry, just increase chicken broth. Remove from heat and stir in cream.
Cook and drain the spaghetti. Saut?fresh mushrooms in about 2 Tb butter. Stir
Half the sauce and the mushrooms together, toss with the pasta. Line a buttered
9 x 13 baking pan with this mixture. Make a well in the center. Stir the turkey
into the remaining sauce and spoon into center of pasta. Sprinkle with grated
cheese and bake at 400 for 20 minutes.
Serves 6 to 8
I have just recently subscribed, and truly
enjoy this site.
Betty was saying she prints her recipes and puts them
between dividers in three ring binders. I am legally blind, and so cannot
read many of my collected cookbooks anymore, but have an enhanced computer
screen.. larger print.
I have two three ring binders, both about 3
inches across, with dividers, I have also purchased clear plastic sleeves and
inserted them between the dividers. They are closed at the bottom and each side,
with a tab on the left already punched for insertion into the binders. I print
my recipe, and slip it into an empty plastic sleeve within the right category.
When cooking, I can pull just the recipe I am using, it is protected from
spills, and return it to the binder when done.
I put two recipes in each sleeve, one facing
each side, and when a recipe runs to two pages, just tuck the second page behind
the first.
Thanks again for this great newsletter.
Lois in WA
Just a warm thank you
to all those that responded to my request for a
Banana Bread that was moist. I'll be making Banana Bread for awhile to
try out the recipes. Thank you, again!
Does anyone have a recipe for Hershey's Sundae Pie
that you can buy at Burger King? When I'm being really bad on my diet I love to
eat this.
Thanks, Joan - San Antonio, Texas
This is from the Farm Journal Country Fair
Cookbook...page 163
Danish Apple Bars
3 cups sifted flour
1 tsp salt
1 cup shortening
1 egg yolk, beaten
Milk
1 cup crushed corn flakes
8 large apples, pared and sliced ( 8 cups )
1 cup sugar
1 tsp. ground cinnamon
1 egg white, beaten stiff
1 cup confectioners sugar
3 Tbls. water
1 tsp. vanilla
Sift together flour and salt in a bowl. Cut in shortening until crumbly. Add
enough milk to egg yolk to make 1/2 cup. Add flour mixture : mix until
moistened. Divide dough almost in half. Roll out larger portion and place in a
15-1/2 x10- 1/2x1 " jelly roll pan. Press up on sides of pan. Sprinkle with the
crushed corn flakes. Arrange apple slices over corn flakes. Combine sugar and
cinnamon ; sprinkle over apples. Roll the other half to fit top. Make vents in
top. Moisten the edges with some water and seal. Spread egg whites over the
crust. Bake 375 for 1 hour. Should be nice and golden. Combine confectioners
sugar, water, and vanilla and mix well. Spread on bars while warm. Makes 12
servings.
I have most of the old Farm Journal books, so if anyone wants anything from
them, and I have it, please let me know.
Peggy in Ohio
Barb from Md, Deanna and Kathy B sent in the
same Danish Apple Bars
recipe.
My request is for a recipe, but an inedible
one. I wondered if anyone knew how to make the dried
cinnamon ornaments for the holidays. They may take a bit of glue &
another ingredient.
Thanks. jan in NW PA
For Rebecca
Pear Preserve Recipe
1 pound pears, peeled, cored, cut in halves or whole
2 cups Splenda sugar substitute
2 cups water
1 lemon, sliced thin
Boil the water and sugar until it coats a spoon. Add the pears and lemon and
boil slowly and gently until the pears are tender and transparent. Place pears
in sterilized jars, pour over them the boiling syrup, and seal. Put covers on
the jars and adjust the clamps. Do not wipe the syrup from the tops or rubber
rings before sealing. Bacteria may be introduced by wiping.
Place the sealed jars back in the wash boiler, cover with hot water to 6 to 8
inches above the tops of the jars, bring to boiling point and let boil for 20
minutes for pint size jars and 30 minutes for quart size jars. The jars must be
filled full.
For Holly
Cashew Brittle
This candy is made with sugar, corn syrup, and cashews.
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups cashews
1 teaspoon baking soda
In a large saucepan, combine sugar, corn syrup, and water. Cook over medium
heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin
to stir frequently when syrup reaches the thread stage, about 230?.
When temperature is 280?, or soft-crack stage, add cashews. Stir constantly
until hard-crack stage, o300?, is reached. Remove from heat and quickly stir in
baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size
baking pans. As the candy cools, stretch it out thinner by lifting and pulling
at edges with forks. Loosen from the pans as soon as possible and turn over.
Break hardened candy up and store in an airtight container.
Makes about 2 pounds of cashew brittle.
This recipe was also sent in by Judy S.
For Stacy R
Turkey Tetrazinni
1 pkg 12oz package frozen egg
1 noodles
1 can 10 3/4 oz cream of mushroom
1 soup
1/2 cup milk
1/2 cup water
2 cup shredded cheddar cheese
1 1/2 cup turkey, cooked and cubed
1 1/2 cup mixed frozen peas and
1 carrots, thawed
2 tablespoon pimiento
1 3/8 cup seasoned bread crumbs
2 tablespoon parmesan cheese
2 tablespoon snipped fresh parsley (1-1/2
1 teaspoons dried)
Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally.
Drain. Combine soup, milk, water and cheddar cheese in 3-quart saucepan. Cook
and stir over medium heat until cheese melts and sauce is hot. Stir in cooked
noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4"
x 7 1/2" baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over
top. Bake, uncovered, in 375 degree oven 30 minutes or until hot.
Yield: 6 servings
For Gail, Winnfield, LA
Boiled Apple Dumpling
Peel, halve and core 5 or 6 apples.
Put desired amount of sugar and cinnamon and a piece of butter in each apple.
Put halves back together and wrap with following Bisquick Dumpling recipe,
forming snowballs. (Pat out enough dough to cover 1 apple. Put dough in hand,
place apple in dough and work dough around apple to completely cover and seal
it.) Pierce dough several times with fork. Place in large pot of lightly salted
boiling water. Boil for about 45 minutes. Remove with slotted spoon. Serve hot
with milk and sugar or Nutmeg
Sauce.
BISQUICK DUMPLINGS RECIPE
2 cups Bisquick
3 tbls sugar
2/3 cups milk
Mix to form soft dough.
NUTMEG SAUCE
1 cup water
1/4 cup butter
1 tbls. Cornstarch
1 cup sugar
1/2 tsp. salt
1/2 tsp. Nutmeg
Melt butter in sauce pan and add water. Mix sugar, salt and cornstarch together
and add to pan. Heat slowly over medium heat stirring constantly until sauce
starts to thicken. Add nutmeg and continue stirring until thick. Remove from
heat
Wayne
This is for the nice lady who wanted a
recipe with the Old Fashioned Chocolate Drops. Got this from another nice lady
on
tasteofhome.com.
Chocolate Drop fudge
1 bag of Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips
Place in microwave safe bowl and heat on high for 2 minutes (microwaves vary).
Mix together making sure to stir in any of the white center that may clump a
little. Pour into 8x8 pan and let cool at room temperature.
Lori in New York
I saw one of the links on your Annie's
Kitchen newsletter for
f r e e personalized horoscope lucky numbers. I clicked
on the link, got my lucky numbers and won over $900 in our state's lotto. Don't
really believe in horoscopes but thought it was fun to read. Although it
was just luck but I will always remember the link came from your site. I love
everything about our site.
Donna
PS. Am going to send you a cookbook our elementary school sold.
Comment
Congratulation on winning the extra money. I love cookbooks. I have lots
but you never can have too many as far as I am concerned.
Nancy
Lynette, it should have been
Groone's World.
for recipe programs.
Carolyn
I am wanting some pudding cake and chocolate
cake recipes. Do you have any on your sites?
Mary
Pudding Cakes
Index of Cake Recipes (Over 250 recipes)
Bundt Cakes
Brownie Recipes
Recipes Using Cake Mixes
Sweet and Sour Sausage
Makes 4 to 6 servings
1 & 1/2 pounds smoked sausage, sliced
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into long strips
1 onion, thinly sliced
2 Tablespoons butter
salt and pepper to taste
2 Tablespoons sweet and sour sauce
1 pinch ground cayenne pepper
1 dash hot pepper sauce, to taste
Place the sliced sausage in a large skillet over medium high heat. Saut?for 5
to 10 minutes, flipping often, until well browned. Drain excess fat and set
sausage aside.
In the same skillet over medium heat, combine the green bell pepper, red bell
pepper, onion and butter or margarine and saut?for 10 minutes, or until all
vegetables are tender. Add the sausage and stir mix together well. Season with
salt and pepper to taste.
Then add the sweet and sour sauce, cayenne pepper and hot pepper sauce. Reduce
heat to low and simmer for 5 to 10 minutes, allowing all the flavors to blend.
Serve over white rice.
phyllis Knipp
Chocolate Pudding--The
KnippWay
When Everett and I were first married, I had never heard of eating warm
chocolate pudding. To top it off, he would dip pieces of white bread in it and
proceed to eat it that way!! This never has appealed to me or several of our
kids!! Especially, not to Pat or Saundra who can't stand, "soggy bread."
Everett has even converted our son-in-law--Brent Brockel, to eating it that
way!!
2 cups, white sugar
1/2 cup, cocoa powder
2/3 cup, corn starch
Salt, Dash
3 cups, evaporated milk
3 cups, water
3-well-beaten, eggs
1/2 cup, oleo
2 Tablespoons, vanilla
Combine the first 6 ingredients, in a large, microwaveable bowl. Cook, blend
every 15 minutes, with a hand blender, until it reaches the desired consistency.
(The blending with the blender is a must, as it gives the pudding the smooth
texture that is delicious.) Add the oleo and vanilla. Again, blend until it has
all been thoroughly combined, with the chocolate mixture. Enjoy!
Siggy, has had company all week.
Kathy, my sister-in-law's niece had to go out of town and didn't want to leave
her cat alone for a week. Scrappy has been spending the week with us.
Siggy and Scrappy get along pretty well for never being together. Scrappy
believes all the windows in the house are his and Siggy has has been sleeping of
Scrappy's pet carrier.
Nancy
Nancy your newsletters are enjoyed by many
thousands of people. The work you put into each newsletter is greatly
appreciated. Personally, I can't imagine the time it takes to put a newsletter
of this size together. Thank you Nancy - well done! Keep up the excellent work!
Looking forward to your next issue
Doris, Nova Scotia, Canada
Cherry Chocolate Cake
1 fudge cake mix (no Jiffy)
1 can (20 oz.) cherry pie filling
1 tsp. almond extract
2 eggs
FROSTING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
1 c. chocolate chips
1/2 c. chopped nuts
Combine cake mix, pie filling, extract and eggs. Beat by hand until well mixed.
Pour into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 20 to 25 minutes.
FROSTING: Boil sugar, margarine and milk, stirring constantly. Remove from heat.
Stir in 1 cup chocolate chips. Add 1/2 cup chopped nuts. Pour over cake while
hot.
Potato Chowder
8 cups diced peeled potatoes
1 cup chopped onion
1 carrot peeled and diced
2 ribs celery, diced
5 cups chicken broth
1 Ten Ounce can cream of chicken soup
Fresh ground black pepper to taste
8 ounces cream cheese, at room temperature
Crisp-cooked bacon, crumbled
Snipped chives
Combine potatoes, onion, carrot, celery, chicken broth, soup and pepper in slow
cooker.
If convenient, cook on high for 15 minutes, just to heat up the pot (or skip
this step.) Turn heat to low and cook for 8 to 10 hours, or until potatoes are
tender. Dice the cream cheese and add; heat, stirring, until cheese is melted
and mixture is smooth. Garnish with crumbled bacon and chopped chives.
P
Hi Nancy,
This recipe is for Karen, who wanted a recipe for Crescents.
Have a great day! Jackie, Las Vegas
Buttery Crescents
1 package active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 to 4 1/2 cups all-purpose flour
Additional butter, melted
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter,
sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in
enough remaining flour to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled, about 1
hour. Punch the dough down. Turn onto a floured surface; divide in half. Roll
each portion into a 12 inch circle; cut each circle into 12 wedges. Stuff wedges
with meat or fish filling of your choice. Roll up wedges from the wide end and
place pointed end down 2 inches apart on a greased baking sheet. Curve ends to
form crescents. Cover and let rise in a warm place until doubled, about 30
minutes. Bake at 375 for 12 - 18 minutes depending on filling content or until
golden brown. Brush with melted butter, remove from pans and place on racks to
cool.
Nancy your newsletters are enjoyed by many
thousands of people. The work you put into each newsletter is greatly
appreciated. Personally, I can't imagine the time it takes to put a newsletter
of this size together. Thank you Nancy - well done! Keep up the excellent work!
Looking forward to your next issue
Doris, Nova Scotia, Canada
Hi Nancy:
Here is a recipe for a lady that was looking for scalloped potatoes with honey
and butter. I found this one and hope it is similar to what she is looking for.
Potato Fantasy
2 Tbs. flour
8 medium new potatoes
2 Tbs. butter
2 Tbs. olive oil
4 cloves garlic, finely minced
1/2 cup chopped green onions
2 celery ribs, finely chopped
1 cup thinly sliced mushrooms
3/4 cup chicken broth
3 Tbs. chopped fresh basil
2 teas. honey
1 1/2 teas. Italian seasonings
1/8 teas. salt
fresh parsley for garnish
Brown flour in a dry skillet over medium heat, stirring occasionally, for 8
minutes and set aside. Boil potatoes for 18 minutes or until tender. Drain and
submerge potatoes in cold water. Slice or cube potatoes and set aside. Heat
butter and olive oil in a deep skillet and saut?garlic for 2 minutes over
medium heat. Add green onions, celery and mushrooms. Saut?for 3 minutes. Add
chicken broth, basil, honey, Italian seasonings and salt. As soon as liquid
begins to boil, slowly whisk in flour. Add potatoes and simmer for 3 to 5
minutes or until potatoes are warm. Mix thoroughly and serve at room temperature
with sprigs of fresh parsley.
Hi Nancy
This is for Beverly from CA who was asking where to get a
brown sugar substitute. I think Sweet-N-Low puts it out. I usually get it
at the grocery store where the baking items, including sugar are sold.
Diane, San Antonio
Black Bean Dip
With football season upon us, this might be something special for half time at
an afternoon game
3C Refried Black Beans or high quality canned refried beans
3/4 C Sour cream
2 t ground cumin
1 C tomato based Santa Barbara Salsa
Tortilla Chips
Place beans in food processor with a metal blade. If you have a Kitchen Aid
style mixer, use your paddle. Process until fairly smooth, this should take
approx. 2-3 minutes. Now add cumin and sour cream and mix for 1 minute. Stir in
salsa quickly. Remove to a serving bowl and serve with tortilla chips.
phyllis knipp
Dear Nancy,
Thank you for the incredible amount of time that you put into your newsletter. I
have never seen such wonderful recipes and I have always enjoyed reading
cookbooks as a hobby, then finding something delicious to try and now, all I
have to do is look through the ones that others have sent in to your site.
Keep up the great work, Elaine in Ohio
This is for the person who asked for "Cashew Pralines." They aren't really
pralines, but they are delicious and perhaps will suffice until she can find
what she is actually looking for.
Cashew Triangles
1/2 cup butter (one stick) softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped salted cashews
1 ounce unsweetened chocolate - melted and cooled (I use semi-sweet)
Heat oven to 350 F. Mix butter, sugars, vanilla and egg yolk in medium bowl.
Stir in flour and salt. Press dough in ungreased rectangular pan, 13 x 9 x 2
inches. ( You can flour your hands to keep the dough from sticking to them.)
Beat egg white and water and brush over the dough. Sprinkle with the cashews and
press them very lightly into dough.
Bake about 25 minutes or until light brown; cool for 10 minutes. Cut into 3 inch
squares. Cut each square diagonally in half (for looks) and remove from pan. Let
cool, then drizzle with the melted and cooled chocolate. Let these stand for
about two hours or until the chocolate is set. This will make about 24 servings
if you cut them on the diagonal.
(I can't take credit for this as an original recipe: I got it from "Recipe du
Jour" but have made it and they are great!! I don't know if you only take
original recipes or not. I hope not, because I would feel terrible if I thought
that all of those sent in were original!!!! Thanks again, Elaine)
In your online recipe for Chinese Chews, it
calls for 10X sugar. What is 10X sugar?
Thanks, Rose
Comment: It is confectioners sugar.
FRESH FRIED CORN
6 fresh ears good corn (or more)
4-6 tbsp. sugar
4-6 tbsp. butter
1 c. half and half
1 c. milk
Cut corn off cob. Scrape cob to get milk out of cob. Mix in sugar and let set 20
to 30 minutes to draw milk out. Melt butter in skillet. Don't burn. Add corn.
Stir constantly. When corn changes color, add half and half and milk. Cook until
thickened. Remove from heat. Serve.
I still make fried
corn and will attempt to tell you how I do it, since I don't have an
exact recipe. Different parts may sound gross but it's delicious. When people
visit and have it they just go on and on about it.
In a skillet, I melt a little bacon grease (a tablespoon or two depending on how
much corn you are frying), a couple of tbsps. of real butter, more if needed.
First I cut off the corn, not cutting close to the cob. After that, I scrap the
cob and get the "milk" of the corn from that. Then I start frying it in the
grease mixture. I have altered this recipe somewhat over the years. I used to
add a little whipping cream but after being put on a low cholesterol diet, I had
to cut back somewhere and you already have the real butter which is made from
the heavy whipping cream. Anyway, I can't tell a big difference. I don't salt it
because that toughens the corn. Now I only cook it a few minutes but I used to
cook it almost an hour. It's more tender to cook it a shorter time. It should
thicken ok because corn starch is a thickener which is made from corn .
(chortle, chortle). If it doesn't thicken enough for you, mix a little flour and
milk with a fork and blend in. My guess would be 1/4 cup milk and 1-2 tbsps. of
flour or cornstarch. When it is finished, I salt it. If you add milk or cream,
you will probably have to thicken it. Enjoy and send some to me. This is better
with fresh picked corn, less than 8 hours old. The corn you get in the
supermarket can be days old and it will never be as good as fresh.
Rosie West
Apple Dumplins
3 cans crescent rolls
3 Granny Smith apples, peeled, cored and cut into 8 wedges.
2 sticks butter, melted
2 1/3 cups sugar
1 teaspoon vanilla
1-12 ounce can Mountain Dew
Preheat oven to 350 degrees. Wrap each apple wedge with crescent roll to
completely covering apple. Place into large baking dish (larger than 9x13), one
layer deep. Mix together butter, sugar and vanilla in saucepan and heat, but DO
NOT BOIL. Spoon mixture over dumplings, then pour Mountain Dew over all. Bake
for 40 minutes.
Cathy
Hi,
I had a question regarding the Taos Monkey Bread recipe.
I assume this is frozen loaves of whole wheat bread? Also a question on the "6"
raisins, "6" blueberries and "10" pinon nuts - only that amount? Also mentioned
was adding the raisins and berries to taste. If not a measured amount - how much
would be too much?
Thanks
CG
See recipe below
Taos Monkey Bread
2 loaves whole wheat bread
6 raisins
6 blueberries
10 pinon nuts
melted butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
Let rise overnight 2 loaves whole wheat bread.
Next morning: Roll into golf ball-size segments. Spray bundt pan and place 6
raisins, 6 blueberries, and 10 pinon nuts in bottom. Roll segments in melted
butter, then in a mixture of 3/4 cup brown sugar, 3/4 cup white sugar, and 1
teaspoon of cinnamon. Place each segment into pan, adding raisins and
blueberries to taste. Bake at 350 degrees for 50 minutes. Serve hot!
Hi,
In regards to the recipe for Peaches and Cream Cake
any clue on the size of pie plate or casserole dish size? Wonder how a cheese
cake (spring form) pan would work. Maybe the 9 or 10 inch?
Thanks Cg
See Recipe below
Peaches And Cream Cake
3/4 cup self-rising flour
1 pk cheese cake instant pudding mix
3 tbsp. margarine soften
1 egg
1/2 cup milk
1 large can sliced peaches drained (save juice)
8 oz. cream cheese
1/2 cup sugar
1/4 tsp. cinnamon
1-1/2 tsp. sugar
Mix together first 5 ingredients, Spreading in lightly greased pie plate or
casserole dish. Arrange peaches over batter. Beat cream cheese, sugar and 3
tbsp. peach juice for about 2 minutes. Spread over peaches. Mix cinnamon, sugar
in small bowl and sprinkle over cream cheese mixture. Bake for 35 -45 minutes in
a 350 degree oven.
Hi everyone!
I'd like to start a thread going where we submit that one recipe we make when
there's no time to cook, when we're rushed, or just plain need to just get
something on the table. Secondly, I'd like to start a thread for that one recipe
that is our most special recipe, the one we always serve to guests. Hope you all
can find something! Here's a very special dessert I've made for years:
Double Chocolate Mousse Cake
2-8 ounce pkg semi-sweet (16 1-ounce squares)
2 cups butter (4 sticks)
1 cup sugar
1 cup half-and-half
1 tablespoon vanilla extract
1/2 teaspoon salt
8 large eggs
Chocolate Glaze
In a 2 quart saucepan over low heat, heat one 6 ounce package semisweet
chocolate chips and 2 tablespoons butter until chocolate melts and mixture is
smooth. Remove pan from heat; beat in 3 tablespoons milk and 2 tablespoons white
corn syrup
1 cup heavy whipping cream
Preheat oven to 350 degrees. Grease 10" by 3" springform pan. In a 3 quart
saucepan over low heat, heat chocolate, butter, sugar, half-and-half, vanilla
extract, and salt until
chocolate melts and mixture is smooth, stirring constantly.
In a large bowl, beat eggs slightly. Beat chocolate mixture into eggs; pour into
springform pan. Bake mousse cake 45 minutes or until toothpick inserted 2 inches
from edge comes out clean.
Cool cake completely on wire rack. When cake is cool, remove side of pan; wrap
cake in plastic wrap and refrigerate until well chilled, at least 6 hours.
Prepare chocolate glaze. Spread warm glaze over top and down side of cake. In
small bowl, beat whipping cream until stiff peaks form. Pipe whipped cream
around edge of cake. Refrigerate if not serving right away.
Makes 16 servings.
ABM
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
