This is for Jodi. Yes, you can
freeze bananas. I do it all the time. Make sure you peel them though.
Margo
In order to keep the duplicate (and similar) recipes
to a minimum the fruit cocktail cake, cradle meringue cake
and sweet and sour chicken recipes sent in by
Donna, Wanda, Lisa, and AY, VD, Janey, Arvilla, Sandy, Linda, Fran and BJH were
not posted to the newsletter.
Nancy
Hi Nancy,
I love the newsletter online. It is so easy to read and I am usually looking for
recipes someplace anyway! You do a wonderful job and I just wanted to say
thanks! Love all the great recipes!!!
This recipe is a way to use some of those green tomatoes that Marcie asked for.
The recipe came from my great-grandmother who lived on a farm here in deep East
Texas. They used what they raised on the farm and the following is how they used
some of their over abundant produce.
Green Tomato Side Dish
When I began making this, I used the ratio of how many folks I was feeding as
the basis for the amount I made. (Does that make sense?) I never really measure
everything, so you can make as much or as little as you wish. My
great-grandmother had lots of children so I am sure they made big batches of
this!!!!
Cut into small pieces in a large bowl:
green tomatoes
okra
onions
potatoes
Mix together well and add in 1/2 cup cornmeal and 1/2 cup of flour. Coat all the
veggies with the cornmeal and flour mixture. Add salt and pepper to taste. Heat
a small amount of oil (depending on how many veggies you have cut up) in a
frying pan. When all the veggies are well done (especially the potatoes), Serve
as a side dish with peas, corn, cornbread and iced tea and you have a truly
Southern dinner. Where's the beef? Don't need any!!!
Sandi from Jasper, Texas
Dear Nancy,
I really enjoy your newsletter and I'm finding so many new recipe's to try. I
wrote once before looking for a recipe for Olive Butter
that was made by the Durkee company years ago. They sold the company and no
longer have the recipe. I also would like help finding a recipe for Caramel
Frosting like my Grandmother used to make. She would make a sponge cake and pour
this delicious Caramel frosting over it. It wasn't anything she had to spread
on, it was something she poured over the top and it drizzled down the sides. Any
help would be greatly appreciated!
Gloria, WI
Hi Nancy,
I just wanted to sat Thank You to Linda in Grass
Valley, Lou in FLA., and another person who sent in the the
Peanut Butter & Peach Cream Cheese spreads. Thank
You all! I can't wait to try all of your different spreads that were sent in to
me. I got to hurry off the computer before I lose my power again.
Dorry in VA
I am looking for a recipe for
enchiladas that uses ground beef. I don't want one for a casserole using
the different soups. Thanks for your help
Donna
This is for Fran who wanted a recipe for Black Walnut
Fudge.
Back Walnut/Chocolate Fudge
(Black walnuts and chocolate go together like peaches and cream.)
2 squares unsweetened chocolate cut in pieces
3/4 c. milk
1 tblsp. light corn syrup
2 c. sugar
1/8 tsp. salt
2 tblsp. butter or margarine
1 tsp vanilla
1 c. coarsely chopped black walnuts
Combine chocolate and milk in 2-qt. heavy saucepan. Cook over low heat,
stirring constantly, until milk is scalded and chocolate is melted. Stir in corn
syrup, sugar and salt.
Place over medium heat and stir until sugar is dissolved. If sugar crystals form
on sides of pan, wipe them off. Cook without stirring at a fairly low boil to
the soft ball stage (236 degrees). Remove from heat. Add butter without
stirring; cool to lukewarm (110 degrees).
Add vanilla. Beat until candy loses its gloss and begins to thicken.
Quickly stir in walnuts. Turn at once into lightly 8'' square pan.
When cool and firm, cut. Makes 1-1/2 pounds.
Note: If black walnuts are not available, use chopped walnuts and add a few
drops black walnut extract along with the vanilla.
I hope this is what she wanted. For it is the only one I have and I have had
this one for years.
Enjoy. Sirlancolottea
Hi Nancy,
I am looking for a Bisquick recipe off an OLD box
of Bisquick. It's a recipe for "country biscuits".
It's different from the biscuit recipes we find on the boxes today. Do you have
this recipe or know of anyone that does? I would appreciate any help you can
provide.
Thank you, Janet
My favorite moist chocolate cake has not been posted
yet.
Mary
CHOCOLATE COKE CAKE
1 c. margarine (2 sticks)
2 c. plain flour
1 3/4 c. sugar
3 tbsp. cocoa
1 tsp. soda
1 tsp. vanilla flavoring
2 eggs
1/2 c. buttermilk
1 c. (10 oz.) cake
1 1/2 c. sm. marshmallows
Combine all ingredients. Blend. Beat 1 minute on medium speed.
Bake in sheet pan 40 to 45 minutes at 350 degrees.
COKE FROSTING
1/3 c. margarine
1/2 c. Coke
1/3 c. cocoa
1 box powdered sugar
1 c. nuts
Have ready when cake is done! Spread on hot cake that has been left in pan. Cool
and cut into squares.
I am looking for a recipe to make a lemon pudding
cake...the type where you pour hot water over it and it makes a lemon sauce
under the lemon cake to spoon over it. Have you ever seen a recipe like that?
Linda
Hi, Nancy. Love your newsletter. I've gotten lots of
great recipes from you.
This is for Josette, who asked about rubbed sage.
Rubbed sage can be purchased in the dried spice section of many grocery stores.
You should find it alongside other sage products, Or you can make your own if
you hsve dried sage leaves. Just rub them between your fingers until they are
sort of light and fluffy.
And yes, you're right. TNT means "tried and true."
Joan in VA
My daughter is looking for a recipe for chicken
scaloppini as close as she can get to the one served at Johnny Caruthers
restaurant
Thanks for your help
Wanda
Does anyone have the recipe for
Bennigan's Southwest Eggrolls. I had these while on vacation, and can't
remember what all was in them, but they were good. I was able to find the recipe
for the creamy pineapple pepper dipping sauce that comes with the eggrolls.
Thanks for your help, Gaye
What is air core walkaway
cookware. thank you. I bought a set at a garage sale but don't know
anything about it.
Donna
Nancy,
I have a small jar of watermelon pickles and no one
will eat them but me and you can only eat so many of them. My question is, do
you know of a recipe I could use the rest of them in to use them up?
Thanks for your help, Cindy
I am looking for a macaroni &
cheese salad recipe. We buy one at the deli, but so far cannot find a
recipe anywhere. By the way I enjoy this site. Thank you.
Donna
This is for Lilly:
Watermelon Jelly
4 Cups seeded, diced watermelon
3 l/2 cups sugar
2 Tablespoons lemon juice
l/2 of a 6 ounce package liquid fruit
pectin (l foil pouch)
.
Place diced watermelon in a blender container or food processor bowl. Cover
and blend until smooth (you should have 2 cups watermelon puree). In a 6-8
quart kettle or Dutch oven combine the watermelon puree, sugar and lemon
juice. Bring the mixture to a full boil (a boil that cannot be stirred down)
over high heat, stirring constantly with a long handled wooden spoon. Stir
in the pectin all at once. Return mixture to a full rolling boil; boil hard
for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat;
skim off foam. Ladle jelly into clean hot half pint jars, leaving l/4 inch
head space. Wipe jar rims; adjust lids. Allow to cool completely away from
drafs, then store in cool dark place.
Source: "Canning Swap 155-171" Yield: "4 pints"
Servings: 4
Arvilla
Nancy , love your newsletter. I'm really dumb when it
comes to cooking , but really want to learn. My questions are when a recipe
calls for you to sift flour and soda what exactly
do you do? Also is the a web site for the BASIC THINGS you do when cooking?
Please help. Thanks so much .
Sharon
Dear Nancy,
First of all, thank you VERY much for adding my
request for Cradle Cake to your Newsletter! And,
thank you very much also, to Sandra from Oregon, Lisa T and all the others for
replying to my request. I am very much looking forward to baking this awesome
cake in the very near future!
I love your newsletter, Nancy, and have recommended it to family and friends.
Thanks so very much and keep up the good work! :)
Angie in Texas :)
A member was looking for a Lemon Cake recipe. Here's
a TNT recipe that I make several times through the summer. It is sure to make
you pucker up. Lots of lemon flavor to enjoy on a hot day.
Beth D
Lemonade Cake
1 lemon cake mix
1 small box instant lemon pudding mix
4 eggs
1 c. water
1/4 c. oil
Combine all ingredients in a large mixer bowl. Blend well, beat at medium speed
for 4 miniutes scraping sides of bowl often. Pour into greased and floured 13x9
pan. Bake in 350 degree oven for 45-50 minutes or until toothpick inserted in
center comes out clean. Cool in pan for 5 minutes.
Prick warm cake thoroughly with the tines of a utility fork. You want the glaze
to be able to run into the cake. Make sure the fork goes completely through the
cake. Slowly spoon Lemonade Glaze over cake until completely absorbed. Cool
before cutting. Dust top of cake with 10x sugar after glazing.
Lemonade Glaze
Blend thawed lemonade and 10x sugar together until smooth.
1 can thawed lemonade concentrate (6oz)
2 c. sifted confectioners sugar
I have received some pure
vanilla extract from Mexico. I know it's stronger than imitation vanilla.
What ratio should I use in my recipes?
Judy
Dear Nancy
I am not sure if it was your site or another, but I had seen recipes for
Smoothies using Nature's Flavors. Now that I have the sugar free flavorings, I
cannot find the recipes. Can anyone please help.
Thanks, Nancy in VA
Comment
I will post some recipes for them in tomorrow's newsletter. I love
smoothies using
Nature's Flavors Sugar Free Syrup. I like them because they have 0
carbs and 0 calories and taste so good. I have tasted some other syrups
that left an after taste but these do not.
Hi Nancy,
Once again I would like to tell you how much I enjoy your news letter. I really
look forward to receiving it.
Would anyone have a recipe for smoked salmon flavored
cream cheese? I get it at Dunking Doughnuts on a toasted bagel. I would
love to be able to make my own. Thank You so much.
Nettie from Mooers Forks
Hi, Nancy.
I am looking for a salad recipe that uses
uncooked Raman noodles. I had it at a pot luck
event one time, but was unable to find out who had brought it. If anyone has any
ideas, please let me know.
Carla
Nancy
This might help Sarah.
Selecting Recipes
1. Hi-lite only the recipe you want and right click on 'copy'
2. Go to Word or Notepad and right click on 'paste'
3. Go to file and click on Save As
4. I would usually 'paste' in documents until I made a Special Folder for
Recipes
I hope this helps
Phyllis from Massachusetts
Dear Nancy
I want to thank you for your news letter, I was wondering if any of your readers
could help me out. I'm looking for a recipe called
rollie-pollie pudding.
Thank you, Deanna
Lasagna
Cook enough noodles to fit in a 9x13 pan. You want them cooked done but not
soggy. It usually takes 12. (Four for each layer.)
About 2 pounds of ground beef
1-1/2 to 2 Cans of any kind of Spaghetti Sauce
1 small can of tomato paste
1 pkg. dry spaghetti seasoning
Grated Cheddar cheese
Grated Mozzarella Cheese
Brown the hamburger and drain the grease . Add 1-1/2 cans spaghetti sauce and
the dry spaghetti seasoning. Next add the can of tomato paste. You want it
thicker than you would have regular spaghetti. If it is too thick , add a little
more spaghetti sauce. I then add a little sugar about 3T. a little more or less
to take the tartness out of the tomatoes. Season with salt and pepper and a
little garlic if you want.
Spray Pam on the pan.
1st Layer Noodles (I put 4 so that they over lap a little)
Put the meat mixture on this. Top with both kinds of grated cheese. Then another
layer of noodles, meat and cheeses. The top layer ends with noodles. On top of
the noodles you put a lot of the grated cheese to cover it. I then spray tin
foil and cover the lasagna to cook in the oven. Since all of the ingredients are
already cooked you just heat it until the cheese is all melted.
Number Of Servings:This will usually serve 12 easily.
Phyllis Knipp--Montana
I have found so many GREAT recipes here, and wanted
to give someone else an answer to their requests. This is for Sue akasaw 64 She
was searching for the recipe for Hershey's Chocolate icing. I am including BOTH,
which I have been making for over 32 years. The original icing call for
confectioners sugar, and makes a lighter icing. Recipe Follows:
DEEP DARK CHOCOLATE CAKE
(Mixes in 5 minutes)
1-3/4 cup all purpose flour
1 tsp. salt
2 cups sugar
2 eggs
3/4 cup Hershey?s Cocoa
1 cup milk
1-1/2 tsp. baking soda
1/2 cup vegetable oil
1-1/2 tsp baking powder
1 cup boiling water
Combine dry ingredients into a large mixing bowl. Add eggs, milk, oil, &
vanilla. Beat 2 minutes at medium speed. Stir in the boiling water ----batter
will be thin!
Pour into a greased & floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 35-30
mins, or until toothpick comes out clean.
ONE BOWL BUTTERCREAM CHOCOLATE FROSTING
(NO COOKING)
6 tbs butter / margarine, softened
1//3 cup milk
? cup Hershey?s Cocoa
1 tsp vanilla
2 2/3 cups un-sifted confectioners sugar
In mixer, cream butter in small bowl. Add Cocoa and conf. sugar, alternately
with milk. Beat to spreading consistency (an additional TBS of milk may be
needed)
ABOUT 2 cups of Frosting
Victoria, in NC
Dear Nancy,
I was wondering if you would have a Pritikin muffin recipe
as I have been searching for one for a very long time, and it would be a great
help if you had one, if so would you mind forwarding one on.
Jamie
Here are some
EASY PIE RECIPES
Chef Raymo
Hi Nancy!
Love the web site! It is amazing to see how many recipes are really out there.
You can find a recipe to any thing. I am looking for the recipe for a
grilled ground steak or beef and vegetable soup
that I had at a Logan's Roadhouse for lunch the
other day and was sure I could find it on the net but no such luck. If anyone
out there happens to know the recipe I would appreciate having it. It was
wonderful.
Thanks, Brenda
Does anyone have a recipe for I need a
Biscuit Cake? My friend told me about it but lost
the recipe years ago. She thinks it came from Nabisco and was on the package of
the cookies.
Thanks, Elaine
Would like to get a recipe for
corn nuts. Also how to flavor them like the ones
you buy. Like ranch, taco, BBQ, etc. Thank you.
Trina
I am very pleased
with the newsletter. It has lots of recipes and information. I'm really
glad I signed up.
Lynn
Correction on
Chef Mud Cake
Chef Mud Cake baking time 40 minutes or until toothpick comes out clean.
Sorry Chef Raymo
Grace White asked for a
fudge frosting. This is easy and just like fudge.
1 cup sugar
1 Square unsweetened Bakers chocolate
l/4 cup milk
l/4 c margarine
Put all ingredients into a 4 qt. pan. Cook until mixture comes to a hard boil.
Cook 1 minute. Remove from heat. Mix until it starts to thicken. Immediately, as
it sets fast, place on cooled cake. Will harden into fudge-type frosting. Any
questions?
Mary Jean
This is a recipe for
pear preserves that my husband uses. It is easy!
He peels his pears, no special amount. He just goes out picks a basket full,
comes in and peels. He then slices very thin slices, not to get the core. Next
he washes them, drains the pears, and put a layer in a big pot. Next he puts a
layer of sugar over the pears. He alternates, pears and sugar until he uses up
all his pears. He lets the pears sit over night. (cover pears with cloth or
cheese cloth). The next morning, he cooks the pears on medium heat until the
pears become translucent, (clear). Be sure all pears are clear. It usually takes
a couple of hours. Check every now and then to be sure they are not sticking.
After the pears are cooked, put in jars that have been sterilized, and seal with
sterilized lids. The amount depends upon the amount of pears you use. This makes
a good preserves.
Betty Turner
Hi Nancy:
I was wondering if any of the recipe family out their has a recipe for
Spanish Slaw?
Judy
Everything but
Salt
9 Tablespoons onion powder
3 Tablespoons paprika
3 Tablespoons dry mustard
1 Tablespoon poultry seasoning
1 Tablespoon garlic powder
2 teaspoons oregano
2 teaspoons pepper
1 teaspoon chili powder
Mix all. Put in a jar or large shaker. Use like salt.
This is a tried and true recipe I have used it on fried potatoes,
mixed with flour to coat chicken or pork chops, used it to season roasts
. It is good on just about everything.
Source was Holiday Delights 1993 from West Texas Utilities Company..
I am looking for a recipe for
curried chicken that calls for pineapple and bacon.
Had it once but lost it. Can anybody help me.
Mary
Hello, this is for Val in Ga. who
wanted a recipe for pear preserves. Just go to
Google and type in pear preserves recipes, and she will have many to choose
from.. Hope this helps her, it did me..
love this site..
Gloria Farris
Checkerboard Cake
3 ounces semi-sweet chocolate
4 cups sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 cup unsalted butter ( 2 sticks )
2 cups sugar
4 eggs
1 Tablespoon vanilla
1 and 1/3 cups milk, room temperature
Melt chocolate over hot...not boiling..water. Set aside to cool
slightly.
In a small bowl, combine flour, baking powder,, and salt. Set aside. In a large
bowl, cream butter and sugar. Add eggs, one at a tie, beating well after each is
added. Add vanilla.
Add milk and flout to creamed mixture, alternating each and beating until
smooth. Beat on high speed for 30 seconds. Divide batter in half. Use about 3
cups to each half. Stir melted
chocolate into one half until uniform in color.
Grease and flour the bottoms and sides of the pans. Put checkerboard divider in
the center of one pan. Snap into place. Put the dark batter
in outer half. Pour the lighter batter in the middle form and only half way up.
Remove divider ring carefully holding down the center and
releasing each leg. Lift straight up. Rinse divider ring and dry thoroughly.
Repeat with other pan.
Place pans in center of preheated 350 degree oven. Bake 25 minutes. Half way
through baking time, turn pans around. Test for doneness. Allow to cool in pan ,
setting on a wrack, for 10 minutes. Loosen sides with spatula or knife and
invert pans. When cool, stack cake so colors alternate. Use a very thin layer of
icing between layers so you won't spoil the effect.
Icing
Chocolate Butter Icing
3 ounces of baking chocolate
6 Tablespoons of milk
3 cups sifted confectioners sugar
6 Tablespoons butter
dash of salt
1 Tablespoon vanilla
Measure all ingredients. Melt chocolate. Heat milk to boiling, remove from heat.
Add confectioners sugar all at once and beat smooth. Add melted chocolate. Beat.
Cool to lukewarm. Beat butter until creamy. Add salt, vanilla and cooled
chocolate
mixture. Beat well. Spread at once.
Enough for a three layer cake
Peggy
To Joann, hands down the best
breadmaker is the Zojirushi.
It is pricey, but well worth it.
I have one that is about 5 years old and just love it. I think an updated model
has recently been released.
The "Zo" is the breadmaker of choice for the baking experts at the King Arthur
Flour company. You can order a
Zo from their website at:
http://www.bakerscatalogue.com
Sandy
Does anyone low sodium recipes?
MK
Favorite Salad Recipes from Nancy's Kitchen
Nancy
LIME COTTAGE CHEESE SALAD
1 c. Cottage cheese
1 (3 oz.) pkg. lime Jello
1 1/2 c. hot water
1/2 c. mayonnaise
1/2 c. whipping cream
3/4 c. chopped nuts
3/4 c. crushed pineapple
2 tbsp. sugar
Dissolve Jello and sugar in hot water. Let set in refrigerator until quivery
stage. Whip cream, mayonnaise, add Jello and whip together. Add nuts, pineapple,
and cottage cheese. Return to refrigerator and allow to become firmly set. Serve
on lettuce leaf topped with whipped cream and maraschino cherry.
TAFFY APPLE SALAD
4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour
Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and
1 tablespoon flour. Cook until mixture comes to a boil and is
syrupy. Then strain to remove any lumps, then cool. Mix all
ingredients and refrigerate 2 hours before serving.
LIME COTTAGE CHEESE SALAD
1 pkg. lime Jello
1 c. hot water
1/2 pkg. miniature marshmallows
1 sm. can crushed pineapple
1/2 c. cottage cheese
1 pkg. Dream Whip prepared with 1/2 c. milk as directed on package
Dissolve Jello in hot water. Add marshmallows. Stir until dissolved. Chill until
almost set. Stir in pineapple and cottage cheese. Fold in prepared Dream Whip.
Chill until set.
MILLION DOLLAR SALAD
1 c. apricots
1 c. pineapple chunks
2 bananas
1 box vanilla pudding (instant)
Mix apricot, juice only, in vanilla pudding. Pour over fruit.
CHUNKY FRUIT SALAD
4 med. size oranges, peeled, seeded and sectioned
2 med. apples, unpeeled and chopped
2 med. bananas, sliced
1 c. seedless green grapes, halved
1 c. flaked coconut
1 (8 oz.) can pineapple chunks, rained
1/2 c. chopped pecans
1/2 c. whipping cream
1 1/2 tbsp. sugar
1/8 tsp. almond extract
Combine first 7 ingredients in a large bowl; toss gently. Beat whipping cream
until foamy; gradually add sugar, beating until soft peaks form. Stir in almond
extract. Fold whipped cream mixture into fruit; chill salad before serving.
Yield: 8 to 10 servings.
CHERRY DELIGHT SALAD
1 can cherry pie filling
1 can drained crushed pineapple
1 lg. tub Cool Whip
1 sm. can sweetened condensed milk
1 c. crushed walnuts (optional)
Mix together; chill overnight.
LEMON YOGURT SALAD
1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 container lemon yogurt
1 (8 oz.) can crushed pineapple and juice
Mix lemon Jello and hot water until dissolved. Add yogurt and pineapple. Mix
well. Refrigerate until firm before serving.
WILD RICE FRUIT SALAD
4 c. cooked wild rice, chilled (1 c. raw)
1 (20 oz.) can fruit cocktail, drained well
1 (11 oz.) can mandarin oranges, drained well
1 (20 oz.) can crushed pineapple, drained well
2 bananas, sliced
1 c. chopped nuts
1 c. miniature marshmallows
1 (3 oz.) pkg. strawberry gelatin, not dissolved
1 (9 oz.) carton whipped topping, thawed
Combine all ingredients in a bowl. Refrigerate. Keeps well. Serves 8-10.
PINK SALAD
2 pkg. raspberry Jello
2 c. boiling water
1 1/2 c. whipping cream
2 (3 oz.) pkg. cream cheese
2 c. drained crushed pineapple
1/2 c. nuts, chopped
Mix Jello and boiling water. Let stand to cool, then whip. Add whipped cream and
cream cheese. Mix together. Add pineapple and nuts. Mix together and cool until
set.
STRAWBERRY 7UP JELLO
1 lg. pkg. (6 oz.) strawberry Jello
2 c. applesauce
2 c. 7-Up
Warm applesauce and add Jello to dissolve. Add 7 Up and stir. Chill
until firm.
7-UP SALAD
1 sm. pkg. lime Jello
3 oz. cream cheese
1 c. hot pear juice, or fruit cocktail
8 oz. 7UP
Mix and chill until syrupy. Fold in 8 oz. whipped cream, along with fruit and 1
diced banana. Chill until firm.
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
