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Remember to include your name within the message as well.
CelebrityChef
- This Week
FEATURED CHEF - Just wait until you see and hear about the irresistible dishes
served from Chef Peter Sherlock's kitchens at the Springs Cafe by Wolfgang Puck
BONUS - Tune in here for a conversational tour of the many attractions at
Springs Preserve, where Las Vegas was born
View a live webcam of the Springs Preserve
SIPPIN' - Part 1 of all the wonders we found at the World Tea Expo
CSPECIAL REPORT - For sweet treats including glorious cakes, check out this chat
with Jeanne Forrest of Layers in Las Vegas
Archived
Segments of Celebrity Chef
I was interviewed for the show on October 31, 2007
Dennis Weaver (Prepared Pantry) Interview on November 14th
Thought for the Day
When one door closes another door opens; but we so often look so long and so
regretfully upon the closed door, that we do not see the ones which open for us.
Alexander Graham Bell
This is for Mary Beth in Missouri who wanted menu ideas for her Mom-Pop
restaurant. We go to one and once a week they have "Beef Stew" It is
so-o-o good. Many Senior Citizens eat here and it's a BIG hit with them. Not
only easy for them to eat, but economical to fix. I have served beef stew to
company (by request). I use the recipe in Mirro-matic pressure cooker book. It's
delish!!
Nancy, your new format is great. Could you make the slider on the right hand
margin a different color? The black blends in and I can not tell where I
am--That's a bad state to be in!!
Love your newsletter. I'll never be able to make all the recipes I copied, but
enjoy reading them anyway! Bless you!
Annie from Gomer, OH
Hi Nancy and Friends
Ana Maria from Fl.
Pear Chutney is made with so many different ingredients - it may just be a
matter of taste and savour. You can usually guarantee that it will make a
welcome additional extra to a Ploughman's lunch. Most pear chutneys go well with
cheese and meats - I really like pear chutney made with cranberries with stilton
and crackers and of course Mayonnaise - observe I didn't use a brand name!
Following Dennis Weaver's instructions to the letter I may be three quarters of
the way to completing my best sour dough bread yet - fingers
crossed that this is comparable with the bread in California. If it is I will
then have to start work on my chowders. Wish me luck.
Have a nice restful Sunday
Sylvia <Scotland>
Nancy on Ellen's show, I am not sure of the date, a science person was on and he
was talking about corn starch and water. If you take some corn starch and had
enough water to make a soup texture. Then put your hand in it and bring it up
and you will bring up a glob of this mixture. It look funny and I am sure it
feels different also. All I have seen is a video of it that a friend forwarded
to me that was forwarded to her.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe. Nancy thank you for the hint on how to use the treats for Garfield, the
cat.
Susie Indy
nancyskitchen.com
has been merged into nancyskitchen.co.uk today. I can now start working on
getting the print option included with each recipe. I did not want to work
in the background and mess up the page while it was being merged. From now
on the recipe site will be nancyskitchen.com. The site still needs a great
deal of work. Now I am working on one site and not three. The process of
updating the site will be much easier. Thank you for your patience will the
sites were being merged.
Nancy Rogers
Peanut Butter Cake
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and
peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar.
Add this to the first mixture and beat well. Sift together flour, salt and
powder. Add dry ingredients alternately to first mixture with 1 cup milk with
vanilla. Pour mixture into pans and bake at once until firm in center. Bake at
350 degrees for 30 minutes.
Linda NM
Hummingbird Cake
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In
bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and
stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very
moist. Makes a big cake. Very good.
Linda NM
Earthquake Cake
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x
13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour
over the nuts and coconut. Over low heat, melt the margarine and cream cheese.
Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture
over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for
45 minutes.
Linda NM
Hi Nancy, regarding Grandma's Apron. I can remember our
grandmother rolling extra aprons for my sister and me to make a "rag doll" for
us to play with while visiting her/
Margaret, Tulsa
First may I say I have been online with you for many years and continue to enjoy
it every day.
My almost 11 yr old niece has decided she wants to cook for the family. Her
first meal consisted of baked potatoes with a stroganoff topping.
I would like to send her some easy recipes she can try, would you help me
please.
Anita in Camarillo
Top 100 Recipe Sites
What is the best way to make hard peaches get ripe or soft, when you bring them
home from the store.?? Also, yes, that BLUEBERRY CAKE recipe with cream cheese
is superb!! I have made it at least 4 times already. One time I substituted
raspberries in it, and it was so good!!
Thanks, ladies---you are the best cooks in the world---SUE
This is a salad I make and all my family likes it.
Mixed vegetable salad
1 bag frozen mix vegetables cook until crisp ,do not overcook.
1 can drained and rinsed kidney beans
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped peppers
I just cut up these 3 items small
Mix together in saucepan 1/2 cup vinegar
1/2 cup sugar
1 tbs cornstarch Cool and pour over vegetables.
Cool in fridge.
Mary Ann upstate N.Y.
Have a happy 4th everyone.
Nancy, I read in my local paper about a website the US government has for people
who use food stamps. But anybody can access it. It has more than 400 recipes and
lists the nutritional information along with the cost per recipe and the cost
per serving. This information is updated each year in January so at this time
the cost might be higher. But your readers might want to check it out.
The website is
http://recipefinder.nal.usda.gov.
Peggy in Arkansas
I have a question for Susan on the blueberry cake posted
June 21st,and to Anna on
June 27th on the pound cake,, when do you add the cream cheese, I
realize berries are added by hand, both cakes sound good.
Thanks Emma
This sounds like a really different cake Marlene Fl.
Green Tomato Cake with Brown Butter Icing
Paula Deen
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Browned Butter Icing, recipe follows
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1
at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and
nutmeg. Gradually add to butter mixture, beating well. (Batter will be
soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into
prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in
center comes out clean. Let cool in pan on wire rack for 10 minutes.
Remove from pan, and let cool completely. Spoon Browned Butter Icing
over cake.
Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes,
or until butter is lightly browned. Whisk in confectioners' sugar
until smooth.
Yield: about 1 cup
Source:
Paula Deen
With summer here I'd thought I'd share a couple of my favorite (TnT) chicken
salad recipes. These are really tasty, really easy to make and less time slaving
over a hot stove.
I hope you're keeping cool Nancy. I have never been to texas, but have heard of
how hot it is there. Do you guys get the humidity as well? Or is it dry heat?
We have such humid weather today it totally bites.
Dawn - cape cod, ma
Chicken Salad with Cucumber, Red Pepper,
and Honey-mustard Dressing
2 tablespoons lime juice (from about 1 lime)
2 tablespoon mayonnaise
2-3 teaspoons honey mustard
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup olive oil
2 cups diced cooked chicken*
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice*
3 tablespoons minced red onion
1 large mango, peeled and sliced (optional)
2 teaspoons chopped fresh tarragon, chives, or basil
1/2 pound mixed salad greens (about 4 quarts)*
In a large glass or stainless-steel bowl, whisk together the lime juice,
mayonnaise, mustard, salt, and black pepper. Add the oil slowly, whisking.
In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell
pepper, onion, mango, and tarragon with half the dressing. Toss the greens into
the remaining dressing. Put the greens on plates and top with the chicken salad.
*Notes: always good to cook the chicken in chicken or beef stock. It adds a lot
of flavor. Also, use roasted red peppers if possible; they have the most flavor
(make sure to drain them really well before using). You don't have to mix this
with the salad greens you can simply eat this chicken salad without the greens
and use on toasted sandwich or multi-grain bread.
Serves: 4
Chicken Salad with Tarragon & Cranberries
2 cups chopped, cooked breast chicken
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
2 ts lemon juice
1/4 + cup mayonnaise
2 ts dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
Salt and pepper to taste
Cook the chicken breasts in chicken or beef stock (this really adds a ton of
flavor to the meat) until chicken is cooked through. Remove from water and let
cool. When ready to handle the meat, chop the into 1/2-inch to 3/4-inch cubes.
Mix all of the ingredients together; add extra mayo if needed (I always do since
the chicken meat seems to soak it up). Then chill for at least an hour (I like
mine cold so I chilled it, but you really don?t have to).
I think this is best served on toasted multi-grain bread or if you?re watching
your figure you can serve it on a bed of mixed greens with sliced juicy
tomatoes.
Note: you can also add in sliced red or green grapes instead of cranberries. I
know this sounds weird but I have also added ? to ? cup of toasted walnuts to
this salad; it tastes amazing.
Looking for a good recipe for Chicken Salad with green grapes and
walnuts.
Thanks much
Kathy PA
Lemonade Pie
1 can Eagle Brand milk
1 container Cool Whip
1 sm. can frozen lemonade
Beat together and pour into graham cracker pie crust.
Chill 3-4 hours.
I have made this recipe since I was a young bride 40 yrs ago. It was always a
hit. I was married on the 4th of July and always topped it with blueberries and
strawberries. It's also good with limeade. Thanks for all your hard work for
keeping this newsletter going.
Lorene
Do you have a recipe for crispy fried greens, got some a the deli at the grocery
store, would like to fix some. Thanks....
Shirley M
I am looking for a Butter Pecan Cake Recipe that has coconut in
the cake and has a glaze on top. Also, looking for a Mennonite Recipe for stewed
tomatoes that are sort of sweet and has a buttery crunchy topping.
Thanks, Linda in Leesburg, GA
Nancy, you do such a good job with all us gals that write in with all our
recipe, ect. Thanks a bunch.
Ann of Ar. ask about the peaches; It depends on the peach. Some
are going to be ripe the middle of July down below Bearden. We live between
Sheridan and Redfield and have a peach tree. It gets ripe about the middle of
Aug. Hope that this helps you. I don't know where you live. Madelyn of Ar.
This may help some people
Marlene Fl.
Household Hints
To keep milk from scorching, rinse pan with hot water before using.
To hold eggs together while poaching, add a few drops of vinegar or lemon juice
to the cooking water.
To glaze the tops of rolls, pastry, etc. brush before baking with slightly
beaten egg white and 1 Tbs milk or water. Use the whole egg for yellow glaze.
To cut butter cleanly, cover blade of knife with waxed paper or heat in hot
water.
To make fish firm and white add a little lemon juice.
To remove fish odors from cooking utensils, add 2 Tbs ammonia to dish water.
To peel oranges and grapefruits easily, let them stand in boiling water about 8
minutes before peeling.
To keep lemons fresh, place in glass jar, fill with water and cover tightly.
To extract juice from a lemon when a small amount is needed, puncture the skin
with a fork and gently squeeze out the amount required.
To remove pits from cherries easily, insert a new pen point into pen holder,
pointed end in, and take out pits with the round end, or with hump of an unused
hair pin. (This involves an old fashioned wooden ink pen holder (the kind you
dip in an ink well) with removable nibs (pen points) or a hair pin (not a bobby
pin))
To avoid wrinkled skin on baked apples, slit skin in a few places before baking.
For B, who was asking about small red potatoes. This is one of
those ?use your own judgment about amounts? and ?a little bit of this and a
little bit of that? recipes
I also have one of those recipes, where you use your own judgment about amounts
etc. I always buy those little red potatoes, chunk them up if they are large and
put them in a roasting pan with chunked up yellow squash, onions, and zucchini
squash. Just slice up the squash, no need to peel or take seeds out, unless the
squash are huge. I drizzle some olive oil over it all, add some Mrs. Dash
original seasoning ( good if you are watching sodium intake ), mix it all
together and then put foil over the pan. I cook in a 400 degree oven for about
30 minutes, just check to see when they are tender and then take them out. It
all tastes delicious, goes with any meat that you are cooking for dinner and
even children love it, a good way to get the vegetables in them. : )
Jan in Michigan
This is for Laurie L in Wooster, Ohio. I found this recipe on
www.allrecipes.com. It's called
Grandma's Graham Cracker Pudding.
It sounds like what you described.
1/2 cup butter, melted
1/2 cup brown sugar
24 graham crackers, crushed
1 quart milk
1 pinch salt
3 egg yolks, beaten
1 tablespoon vanilla
1 cup white sugar
1/4 cup cornstarch
3 egg whites
1 teaspoon confectioners' sugar
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham
crackers. Press lightly into the bottom of a 9x13 inch baking dish.
In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white
sugar, and cornstarch. Stirring constantly, cook until thickened, about 12
minutes. Pour into the baking dish.
In a medium bowl, beat egg whites until soft peaks form, then mix in
confectioners' sugar. Spoon over the mixture in the baking dish, and top with
remaining crushed graham crackers.
Bake 15 minutes in the preheated oven, until lightly browned.
Enjoy, Laurie!!!
Wendy, South Jersey
Caramel Apple Sundae Cheesecake
Crust:
1/3 cup margarine, softened
1/3 cup sugar
1 egg
1 1/4 cups flour
Filling:
16 ounces cream cheese, softened
2/3 cup sugar, divided
2 tablespoons flour
3 eggs
1/2 cup sour cream
1 cup apple; peeled and chopped
3/4 teaspoon ground cinnamon
1/2 cup caramel topping, divided
1/4 cup pecans, chopped
Heat oven to 450. Beat margarine and sugar at medium speed of mixer until light
and fluffy. Blend in egg. Add flour; mix well. Spread dough over bottom and
sides of 9 inch springform pan. Bake for 10 minutes. Reduce oven temperature to
350. Beat cream cheese, 1/3 cup sugar and flour at medium speed until well
blended. Add eggs, one at a time, mixing well after each. Blend in sour cream.
Toss apples with
remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust.
Swirl 1/4 cup caramel topping into cream cheese mix. Bake for 1 hour. Loosen
cake from rim of pan; cool before removing. Refrigerate. Top with remaining
caramel topping and nuts.
Tona in Bama
Salmon Biscuit Roll
1 can salmon
1/4 c. mayonnaise
1 tbsp. lemon juice
Sm. onion, minced
1/2 tsp. salt
Chopped parsley
BISCUIT DOUGH:
2-1/2 c. Bisquick
2/3 c. milk
Knead together and roll out to approximately 7 x 15 inches.
Remove skin and bones from salmon, then flake. Mix salmon, mayonnaise,
lemon juice, onion, salt, and parsley; blend thoroughly.
Place biscuit dough on lightly oiled cookie sheet. Spread salmon mixture down
the center. Fold dough over to over lap and fold ends together. Slash top. Bake
at 375 for 15 minutes or until dough is browned. Serve over hot rice with a
cream of celery/mushroom soup gravy.
Tona in Bama
Macaroni Casserole
1 (12-ounce) package macaroni
1 large onion, chopped
1 bell pepper, chopped
1 (1-pound) can stewed tomatoes
2 tablespoons olive oil
Salt and pepper to taste
1 cup cheddar cheese, grated
1 cup leftover cooked meat
Cilantro or parsley, chopped
Preheat oven to 350 degrees. Cook macaroni according to package instructions. In
a skillet saute onion and pepper in olive oil, add tomatoes, reduce heat and
stir until sauce reduces. Salt and pepper to taste. Drain macaroni and place in
a buttered casserole dish. Add a layer of sauce, meat (optional), a sprinkle of
cilantro or parsley, then the grated cheese. Repeat layers. Bake 20 minutes
until bubbly and cheese begins to brown. Serves 4.
This is a great way to feed youngsters and use up leftover meats of any kind.
Tona in Bama
Nancy, in the June 20 newsletter PB was asking about a
recipe from her past for Porcupine Meatballs made with Tomato
Soup. She had stated that it was in an older Betty Crocker cookbook...wrong...it
is in an older Better Homes and Gardens Cookbook and I am happy to say I found
it for her.
Porcupine Meatballs
1 lb. ground meat
1/4 cup raw rice
1 slightly beaten egg
1 tbsp. minced parsley
2 tablespoons minced onion
1/2 tsp. salt
1/2 tsp. pepper
1 reg. size can tomato soup
1/2 cup water
1 tsp. Worcestershire Sauce
Combine the meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup of the
tomato soup. Mix thoroughly and form into about 20 small balls and place in
skillet. Mix the remaining soup, water and Worcestershire Sauce and pour over
the meatballs. Bring to a boil, lower to a simmer, cover and cook for about 35
to 40 minutes. Makes 4 to 5 servings.
Do hope this is the recipe that PB was looking for. Enjoy and happy cooking,
Barbara in Corsicana, Texas
4th of July Baked Beans
4 strips bacon
1 onion, chopped
2 (30 oz.) pork and beans
4 tbsp. vinegar
4 tbsp. ketchup
4 tbsp. brown sugar
Dice bacon and fry. When about half done, add chopped onion. When onion is
slightly brown, pour off most of the grease and add pork and beans. Add vinegar,
ketchup and brown sugar. Stir well. Simmer about 30 minutes. Taste and if
needed. Add a little more vinegar, ketchup and brown sugar. Pour into serving
dish.
Sue
4th of July Deviled Eggs
6 eggs
1/2 c. salad dressing
2 tsp. mustard
2 tbsp. pickle relish
1/2 tsp. onion or garlic salt
Boil eggs and peel. Slice long way, take out yolks and mix with salad dressing,
mustard, pickle relish and onion or garlic salt. Mix and spoon back into egg
halves and sprinkle with paprika.
Sue
Kids Favorite - Roll the Can Ice Cream
1 c. cream
1 c. milk
eggbeaters to equal 1 egg
1/2 c. sugar
1 tsp. vanilla
1/3 c. fruit, if desired
Put ingredients in 1 pound coffee can with lid and place it inside a 5 pound
coffee can. Place ice and salt around the small can and put the lid on. Roll for
10 minutes. Wipe off top and stir. Roll for another 5 minutes and it should be
done.
Sue
4th of July Homemade Vanilla Ice Cream
1 c. sugar
1 can sweetened condensed milk
1 lg. can evaporated milk
1 pt. half and half or whipping cream
1/2 gal. sweet milk
1 tbsp. vanilla
Beat sugar and all other ingredients (except 1/2 gallon milk) with mixer until
mixed good. Add 1/2 gallon milk. Freeze and enjoy!
Sue
4th of July Orange Sherbet
1 (8 oz.) can crushed pineapple
2 (14 oz.) cans sweetened condensed milk
6 (12 oz.) cans Sunkist carbonated drink
Combine pineapple and milk in 1 gallon ice cream freezer can. Mix well. Add
orange beverage, stirring well. Pack it with ice and cover it with a cloth for
approximately 30-45 minutes to allow it to harden slightly. Diet orange
carbonated drinks may be substituted.
Sue
Lime Sherbet
1 can sweetened condensed milk
1 pkg. lime Jell-O
1 c. hot water
1 (2 liter) Sprite
Mix Jell-O with hot water. Add mixture to milk and Sprite. Freeze in ice cream
freezer.
Sue
Fruit Punch Sherbet
1 (67.6) bottle red fruit punch
2 (14 oz.) cans sweetened condensed
milk
2 (10 oz.) bottles ginger ale
Combine all ingredients; mix well. Pour mixture into freezer can of a 5 quart
churn. Churn until frozen. Allow to ripen at least 1 hour before serving. Yield:
about 1 gallon.
Sue
Green Onion and Apple Sausage
1 & 1/2 lbs ground pork
1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne
1/8 tsp. white pepper
1 & 1/2 tsp. ground sage
4 green onions (thinly sliced)
1 Granny Smith apple (finely diced)
1/2 tbs. Honey
Juice of one lemon
Mix all ingredients together in a bowl, form into3/4 inch thick patties. In a
cast iron skillet over moderate heat, cook sausage until center is no longer
pink.
I have just added the last 4 ingredients to ready made sausage.
Tona in Bama
Also wanted to share a sausage I found that is out of this
world. Again only at this grocery store around here. They are Sun Set brand. My
favorite is jalape?. But they have cracked pepper and a polish that are to bad
either. They are great on the grill or fried with cabbage.
Also to tell you we have become cat converts. My neighbor left
a kitten when she moved. We took him in and he has become quite a joy. My
husband (who doesn't like cats) plays with this one every day after work. They
named Garfield because he is an orange tabby. My dogs even like him. the goats
and chickens are another story.
Amy
Talking about the aprons, there was a farm lady in Kennan, Wisconsin, when I was
a kid that wore two aprons. One in the front, and one in the back, with just
panties under them.
Did not bother her who came over. That was her method to keep cooler, while in
the kitchen, with the hot old wood stove heating the stuff she was canning for
the winter.. When heating up a big canning cooker, the stove would really be
roaring to bring it all to a boil.
This would have been in the late 40's.
bill, now 72 years old
Albuquerque, NM
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