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Archived
Segments of Celebrity Chef
I was interviewed for the show on October 31, 2007
Dennis Weaver (Prepared Pantry) Interview on November 14th
For MaryBeth in Missouri --
We live very close to northeast Missouri - and my husband and I are very curious
as to where your Mom & Pop restaurant is.
Can you give some details, please?
We love to explore and try new places -- and this sounds just like my husband's
cup of tea!!
Thanks, Rosemarie in rural Kansas City
Re the reason for naming the "blue plate" special, there is an article on the
internet by a Mr. Kenneth Reed that says during the time of the original diners
there was a disposable plate manufactured with sections for meat and vegetables
but it was only available in blue. Thus the blue plate special. It's an
interesting article--just Google in reason for blue plate special.
Jackiets from Louisiana
I find I need the help of all you wonderful cooks out there (again). I think
this recipe came from a box of Creamettes ziti. It had very few
ingredients, I remember ziti, Italian sausage, jarred spaghetti sauce and
mozzarella. Does anyone out there have this recipe? I cut it out but it seems to
have disappeared.
SHANNON in OHIO
Many years ago there was a division of Wilton (as in cake
decorating) called "Wilton at Home" that was a home party plan for cooking
supplies. You made food while demonstrating the items that were for sale. I have
lost a recipe they used that was a dessert made in a springform pan. You crushed
Oreo cookies for the crust and then stood other ones on edge around the inside
for a pretty presentation. It contained a box of Jell-O, marshmallow cream,
cream cheese and other ingredients I can't remember. I often used raspberry
Jell-O and added frozen raspberries. You placed it in the freezer to set up. It
is a wonder cool summer dessert. I was hoping someone out there would have the
recipe.
Amy in AZ
For Sue (6/29/08 Recipes ) asking for Waldorf salad made with apples. Here is
mine that we like. This is a dish I adapted because I don't really care for
raisins. All amounts listed are just approximate. Actually, just add each of the
ingredients in amounts that sound good to you! (The lemon juice added to the
mayo is to help keep the apples from turning brown.)
Barbara's Waldorf Salad
3 apples, diced
1 cup celery, chopped
1/2 cup walnuts, chopped
1/2 cup dates, chopped OR raisins, if you prefer
mayonnaise, mixed with a little lemon juice, to moisten
Mix, cover and chill OR serve and enjoy. Always on my holiday table along
with the chicken and dressing. YUM!! Makes me wish it was Christmas!
Barbara in AL
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Top 100 Recipe Sites
This is a reply to Diane in Albuquerque. I think the small
lemonade/limeade are half of a large can. I used to make these two at a
time and split the can. Regular size cool whip is probably the 8 ounce. Let me
know how it turns out for you.
Lorene Novi MI
Chicken Salad with Grapes & Almonds
8 cups cooked chicken or turkey
5 cups seedless grapes
1 pound slivered almonds; toasted*
* To toast almonds, spread on cookie sheet and brown in 350? oven
for 4 to 5 minutes, stir or shake up and return to oven for 2
minutes.
Dressing
3 cups mayonnaise
1 Tbsp curry powder
1 Tbsp lemon juice
1 Tbsp soy sauce
Notes: Can make up the dressing the night before and assemble the salad the
morning of the "event".
Possible additions:
Mandarin oranges
Water chestnuts
Hello all. After many tried and not so true chicken salads this one is
wonderful.
Penny, Wisconsin
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For Marybeth in Missouri. I was thinking of your request for menu items as I ate
in a local restaurant in new Hampshire last week. My husband and I go there for
a good farmers breakfast and fish and chips when we have a craving. The pies and
home made breads and muffins are a big draw for me. A favorite breakfast of mine
is the skillet breakfast with hash browns, eggs, bacon or sausage with a cheese
sauce poured over all.
Other lunch favorites are pulled pork sandwiches, and cheeseburgers with good
fries or onion rings. They always have a roast of the day.. chicken, turkey,
meatloaf, prime rib. Sometimes the next day there will be a lunch special using
the leftover roast from the day before, like hot turkey sandwiches, meatloaf
sandwiches, chicken croquettes and even a prime rib hash for breakfast.
Breakfast is served all day as well there. I love those places and wish I could
visit yours. Good luck. Margo/Boston
The June Alphabetical Index to the Recipes
was updated today. The recipes in newsletters through June 25th have
been added. Hopefully all will be added by tomorrow evening. There were a
lot of recipes that I added today.
A lot of recipes were added Saturday to the
Zucchini and Yellow Squash Recipe section of this site..
Daily and Weekly Online
Horoscopes
for Peggy in Arkansas - I am also diabetic and I would very much like to see
your recipes posted on Nancy's site - especially the senior / for 1 or 2 people
Joanne Bechard Ontario
I would like some ideas for a candy table at a wedding. We would like some
savory items in addition to candy. I thought maybe Chex mix or pretzels. I would
appreciate any ideas or recipes. We plan to have some sort of small bag on the
table to fill. Thanking everyone in advance for your help. Nancy, your newsletter
is an important part of my day. Thanks for all your hard work.
Sandy in Ne.
Hi everyone! Does anyone have some ideas on how to tone down some very HOT
homemade salsa!? Made several jars and went way, way too heavy on the jalapenos.
Is there any way to save this salsa? Hate to throw it all away, but it is way
too hot.
Thanks...Liz in MN
I made a wonderful cherry pie, that has the most perfect crust. Here is the
recipe below. To see pictures of my pie, and other recipes, please visit my food
blog. http://vanillakitchen.blogspot.com/
Sweet Cherry Pie
Enough dough for a double-crust pie.
4 (about) cups pitted fresh cherries
4 TB cornstarch
? +/- cup sugar (all on how sweet you want your pie)
1/4 ts salt
1 TB of lemon juice
1/4 ts almond extract
1 TB cold unsalted butter, cut into small bits
1 egg, beaten (I used heavy cream instead of an egg- I just like it better)
Coarse sugar, for dusting top of unbaked pie (most important part)
Preheat oven to 400?F. (if you have a confection oven, turn on the fan, it
helps)
Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract
gently together in a large bowl.
Roll out half of chilled dough (use larger piece, if you?ve divided them
unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch
pie pan, either by rolling it around the rolling pin and unrolling it over the
pan or by folding it into quarters and unfolding it in the pan. Trim edges to a
half-inch overhang.
Spoon filling into pie crust, discarding the majority of the liquid that has
pooled in the bowl. Dot the filling with the bits of cold butter.
Roll out the remaining dough into a 12-inch round on a lightly floured surface,
drape it over the filling, and trim it, leaving a 1-inch overhang.
Fold the overhang under the bottom crust, pressing the edge to seal it, and
crimp the edge decoratively. Brush the egg wash over the pie crust, then
sprinkle with coarse sugar.
Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie
in the middle of the oven for 25 minutes. (I made a star in the middle)
Then reduce the oven temp to 350?F and finish baking the pie for 25 to 30
minutes more, or until the crust is golden.
Once cooked remove from oven and let this baby cool for a good 2 - 3 of hours
before slicing into it.
Notes: make sure your cornstarch is fresh. I found out the hard way that
cornstarch does indeed go bad and will NOT make a thick filling for your pie.
Print this Recipe
For Sue:
Here are two Waldorf salads for your consideration.
Pineapple Waldorf Salad
1-1/2 cups sweet red apples, diced
1 tbsp lemon juice
11-1/2 cups celery, diced
3/4 cup walnuts, coarsely chopped
1 cup canned pineapple chunks, drained
Mayonnaise
Crisp lettuce or other greens
Sprinkle diced apple with lemon juice. Combine apple with celery, walnuts and
pineapple, cutting pineapple chunks if they seem too large. Add mayonnaise just
to bind and lightly moisten ingredients. Chill. Serve on a bed of lettuce or
other greens.
Serves six.
grannym IL
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Shrimp Waldorf Salad
1-1/2 tbsp fresh lemon juice
1/2 lb medium shrimp, peeled, deveined
3 tbsp coarsely chopped walnuts
1 cup diced Red Delicious apple
1 cup diced celery
3 tbsp fat-free mayonnaise
2 tsp prepared horseradish
1/4 tsp curry powder
1/8 tsp salt
Dash pepper
Bring 2 cups water and 1 tbsp lemon juice to a boil in a medium saucepan. Add
shrimp; cook over high heat 3 minutes or until done. Drain in a colander over a
bowl, reserving 1 tbsp liquid. Rinse shrimp under cold water; drain. Heat a
nonstick skillet over medium heat. Add walnuts and cook 2 minutes or until
lightly toasted, stirring frequently. Combine shrimp, apple, celery and walnuts
in a bowl. Combine remaining ingredients, including 1 tbsp cooking liquid, in a
bowl; stir well. Add mayonnaise mixture to shrimp mixture; toss well.
Yield: two servings, 1-1/2 cups each.
grannym IL
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Nancy I am going to post 2 recipes at a time for Scooch in Florida.
This chicken casserole we ate a lot when we had 4 people to eat it. It is hard
to cut this recipe in half so we don't have it much. This is also kid friendly.
Super Easy Chicken Casserole
1 box stuffing mix, such as Stove Top
2 cups cooked chicken, cut into small pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
1 teaspoon poultry seasoning
salt and pepper to taste
Heat oven to 325?. Prepare stuffing according to package directions, set aside.
Spread chicken pieces in a 9x13" baking pan. Mix the 2 soups with the milk;
pouring over chicken, sprinkle with seasoning. Spread stuffing over the top of
of all whole casserole. Bake in the oven for 30 minutes. You need to let this
sit for 10 minutes before cutting. This serves 6.
Susie Indy
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Super Chicken & Rice Casserole
1 can cream of mushroom soup
1 can chicken broth
1 can water
1 can instant rice, uncooked
salt and pepper to taste
1 to 2 teaspoon/s onion flakes, instant
2 cans mushrooms, drained
4 to 6 chicken breasts
Spray a 9x11" pan. Mix well the first 7 ingredients together. Put the mixture in
the sprayed pan and top with the chicken breasts. Top with foil. Bake for 350?
for 1 hour or until the chicken juices run clear then it is done. This is best
if you make it the day ahead or make it and freeze. Then the night before you
put the casserole dish in the refrigerator. The next night bring it out to cook.
Cook it for an hour or until chicken juices runs clear.
Susie Indy
Print this Recipe
I bought one of those "homemade popsicle" to make treats for my
daughter.
Questions...do you spray to keep stuff from sticking or not? Do you thin out the
yogurt before freezing it? Any ideas besides yogurt, pudding, or juice? For
medical reasons, my daughter can NOT have sugar free products, but I am looking
for some low fat, low sugar ideas for her freeze pops. Any help would be
appreciated.
Make it a great day!
Lisa (East Texas) (truly back in far east Texas now!)
I bought a box of Arm & Hammer Washing Soda at Krogers in
Kokomo IN last week. I will be making my own laundry soap using washing soda,
borax and Fells Naptha soap.
Brenda in IN
============================
Nancy again I have 3 more recipes for Scooch in Florida for the vacation.
Taco Casserole
1 lb. ground round
1 small onion, chopped
1, 8 oz., can tomato sauce
1 pkg. taco seasoning
1, 8 oz., carton sou cream
1 cup cottage cheese
2 tablespoons hot salsa
dash cumin
dash chili powder
2? cups crushed tortilla chips
2 cups Monterey Jack cheese, shredded
Preheat oven to 350?. Brown beef in a large pan until fully cooked. Turn off
heat and drain beef if necessary. Add tomato sauce, onion, salsa, taco seasoning
mix and cumin. In a separate bowl, combine sour cream and cottage cheese. Pour 1
cup of the chips into a casserole dish. Pour half of the meat taco mixture on
top of the chips. Then add half of the sour cream mixture. Cover with half of
the cheese. Repeat with chips, meat taco mixture, sour cream mixture, and rest
of cheese. Freeze now. When you are ready to eat this take from freezer to
refrigerator and then when you are ready to eat it the next day take it out of
the refrigerator and add the rest of the chips. Bake 40 to 50 minutes and check
to see if it is warm to hot.
A friend gave us the recipe below that we have at there house often.
Different Pizza Casserole
1, 16 oz., rotini pasta, cook fully
2 lbs. ground beef
2, 24 ozs., cans/jars spaghetti sauce
1 onion, chopped, or 1 cup frozen onions
1? teaspoons Italian seasoning
2 tablespoons olive oil
4-5 cups Mozzarella cheese
1, 8 oz., pkg. pepperoni
Preheat oven to 350?. Brown the ground beef with the onion and Italian seasoning
in oil. Drain. Add the spaghetti sauce, cooked pasta and 2 to 3 cups of
mozzarella cheese. Shred a few slices of pepperoni to add to the mixture. Pour
the mature in a casserole dish. Cover with the remaining cheese. Add the
pepperoni on top. Cover with foil. Bake for 30 minutes and uncover and bake 10
15 minutes more or until hot.
The recipe below I have had a very long time and I don't remember when I got it.
I always have spaghetti on hand.
Susie Indy
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Pizza Spaghetti Casserole
1 lb. ground round
1 small onion, chopped
1 small green bell pepper, chopped
1, 8 oz., pkg. button mushrooms, sliced or 2 more bell peppers, chopped
1, 26 oz., jar pasta sauce
1, 8 oz., can tomato sauce
1 teaspoon Italian seasoning, dried
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1, 5 oz,, pkg. sliced pepperoni
1? cups shredded Cheddar cheese
2 cups Monterey Jack cheese, shredded
Preheat oven to 350?. Bring a large pot of water to boil for cooking spaghetti.
Cook ground round, onion, green pepper, and mushrooms in heavy skillet over
medium heat until beef is browned, stirring to break up beef. Drain well and add
pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while
preparing spaghetti. Cook spaghetti according to package directions. Mean while,
combine eggs and milk in large bowl and beat until blended. Drain spaghetti and
toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a
9x13" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well,
label and freeze up to 3 months. To Thaw and reheat, thaw casserole overnight in
the refrigerator. Bake covered at 350? for 40 to 40 minutes until thoroughly
heated. Uncover top with pepperoni and cheese and baking again for 10 to 15 more
minutes longer until cheese melts and edges of casserole bubble. If using in 24
hours refrigerate overnight and bake the next day minus last layer of pepperoni
and cheese. Bake at the same temperature for 30 to 40 until hot then top with
pepperoni and cheese returning to oven and baking for 10 more minutes or until
cheese is melted. Let stand for 5 minutes to set. Serves 10 to 12.
Everyone have a great day. Nancy and 4 legged associates take care, stay safe
and cool.
Susie Indy
Print this Recipe
Good Morning Nancy,
In response to Scooch in Florida's request, we did a trip to Snow Shoe over
Thanksgiving Holidays several years ago. We had 16 people in our group. I put
together our meals ahead of time and froze them flat in Ziploc bags, transferred
them to a cooler. The 2 gallon ziploc bags work great when freezing for a crowd.
When we got there, I then put everything in the freezer and just took out the
meal and defrosted in the refrigerator the day before needed. Basically, I just
used our favorite recipes and froze them.
You can freeze your meats in marinades and designate the men to do the grilling.
Some other choices would be to make ahead barbecue, baked beans, meatloaf, taco
meat, spaghetti sauce, macaroni and cheese, most vegetable casseroles freeze
nicely (even those I just mixed up the ingredients, put in bags and froze flat
and cooked when needed.).
Also, for desserts make up your favorite pound cake recipe, take along instant
puddings and canned pie fillings and/or fruit to make a trifle. Make up pie
fillings, take along the refrigerated, rolled pie crust (that have been frozen).
I also, made up different quiches and breakfast casseroles, froze flat and for
the quiches I took along pie crust, the same as for the pie fillings.
I also took my crockpot and bread machine. I made up my bread mix dry
ingredients and put in ziploc bags. The crockpot is great to do a roast in. It
sounds like a lot of work, but I find the more things I can prepare at home
ahead of time, the more time I have to play and enjoy the vacation as well.
I also went to my local warehouse club and purchased a stack of the aluminum
casserole pans, they are large enough for a crowd and there is less clean up, if
using the crock pot - make sure to take along the bags you cook in in the
crockpot. A ham wrapped in aluminum foil with a can of seven up works well, also
in the crockpot. I have never tried this, but have seen it several different
times - wrap baking potatoes in foil and put in the crock pot and cook all day.
Have a great trip.
Thanks, Linda in Leesburg, GA
Has anyone heard if Diet Coke has been changed?
I just bought three cases of it, and it does not taste as good as it used to.
Dorothy from WA/AZ
Nancy here are a couple of easy recipes for Scooch in Florida to make for the
family when they are going to the mountains.
Tater Tot Casserole
2 lbs. ground beef
? medium onion, chopped
1 can cream mushroom soup, I use cream of chicken
1, 4 oz., can mushroom pieces, drained
1 cup sharp cheddar cheese, shredded
1, 2 lb., pkg. frozen tater tots
Preheat oven to 350?. Brown ground beef along with onion until fully cooked.
Drain grease. Pour meat mixture and mushroom pieces into the casserole dish,
9x13". Pour the soup over the mixture in the dish. Top all with the sharp
cheddar cheese. Completely cover with the tater tots. Cover dish with foil. Bake
for about 45 minutes. Remove the foil and bake additional 15 minutes.
Susie Indy
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Broccoli Casserole
1, 20 oz., bag broccoli, frozen and chopped
1? cups sharp cheddar cheese, shredded
1 can cream mushroom soup
? soup can milk
2/3 cup butter
1 cup seasoned bread crumbs
Preheat oven to 350?. Cook broccoli according to direction on package. Drain. In
a separate pan, cook mushroom and cheddar cheese and milk until cheese melts.
Pour into casserole dish. Melt butter in pan or microwave. Stir in bread crumbs.
Pour onto top of broccoli. Bake for about 30 minutes at 350?. Take this out of
the freezer the night before and put it in the refrigerator and ready to cook
when you are ready to eat.
Susie Indy
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Hi All, this is in regards to the lemonade pie. Several years
ago when I first saw this recipe, for some reason I thought the recipe was
referring to Kool-Aid Lemonade. I've made this pie several times this way and
it's very good. I just fold in one envelop of the lemonade with the sweetened
condensed milk (Eagle Brand) then fold in an 8 oz. tub of cool whip. I use a
graham cracker crust. Chill several hours. So good and easy and relatively
cheap.
Nina, Middle Tennessee
Also, someone requested a pasta salad and below a dish I did when I wanted a
pasta salad that was a little different.
Pasta Salad
Make a recipe of parmesan salad dressing
1/2 c mayo
1 clove garlic (1 large clove or 2 small)
1/2 t lemon juice
1/4 c buttermilk
1/4 c parmesan cheese
I used bowtie pasta, about 1/2 of a 12 oz. box
about 1/2 c frozen peas
about 1/2 c frozen bell pepper
I shaved one carrot stick (with the carrot/potato peeler)
Some red onion diced
Some cherry tomatoes
A little bit of red pepper flakes
I squeezed the rest of the lemon (used for the parmesan dressing) onto the pasta.
Added some additional parmesan cheese on top for ?garnish?
the longer it sits, the better!!
Nina, Middle Tennessee
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BELOW IS PAULA?S RECIPE FOR ITALIAN DRESSING WHICH WOULD BE GOOD IF MAKING IT
MORE ?ITALIAN?
PD?s Italian salad dressing
6 T EVOO
2 T white vinegar
2 T fresh parsley, chopped
1 T lemon juice
1 t dried basil
pinch dried oregano
2 cloves minced garlic
S&P
Mix all together.
She just used this recipe as a ?TIP? at the end of the show, so it isn?t
actually on her foodnetwork web site.
She said add it to any salad, OR heat it and use on a spinach salad, or add cold
dressing to fish before baking it.
Nina, Middle Tennessee
Print this Recipe
Morning all
Thanks Marybeth in Missouri for explaining - sounds great. Nearest thing in my
neck of the woods are Farm Shoppes. good local fayre at reasonable prices and
the dish of the day and any other specials are on the blackboards.
In the newsletter for 28th June I made a reference to a Ploughman's Lunch when
writing about pear chutney. Realised quite soon that some countries may not know
what a Ploughman's is so I have tried to give an idea of what today's
Ploughman's Lunch might consist of at:
http://whatscookin.proboards4.com/index.cgi?board=scottishrecipes
There is also a short description at:
http://www.icons.org.uk/nom/nominations/ploughmans-lunch
and
http://www.wisegeek.com/what-is-a-ploughmans-lunch.htm
These sites may save me a lot of extra typing, which is becoming more painful by
the day. May have to resort to Ron's few finger (i.e. 4) method.
Thanks Nancy and Chris for all the work you put in for us all. It is really
appreciated.
Sylvia <Scotland>
This is such a good meal. When I made it I used six chops and increased the
other ingredients accordingly. I had it with macaroni and cheese, sliced
tomatoes and a nice rye bread.
Marti in AL
Pork Chops With Lemon
4 loin chops (3/4 inch thick)
Salt & pepper to taste
1 medium onion, cut into ?? slices
1 medium lemon, cut into ?? slices
? cup packed dark brown sugar
? cup ketchup
Place the pork chops in a slow cooker. Sprinkle with salt and pepper. Top with
onion and lemon slices. Sprinkle with brown sugar; drizzle with ketchup. Cover
and cook on low for 6 hours or until meat is tender and juices run clear.
Marti in AL
Print this Recipe
Nancy and the good people of the newsletter I sent in a message for Scooch in
Florida and Jean in TN and I had an item that I use called B & M baked
beans not what it said in the newsletter. I am truly sorry for the mix
up. I guess that my figures were moving to fast. Oh well I have a lot to do
today and I must get started.
Susie Indy
Nancy, to Jean in TN in newsletter 29 want ideas on covered dish
family picnic for the 5th. Will here I go grilled chicken/skinless
boneless breast, hamburgers, hot dog, baked beans, potato salad, macaroni salad,
pea salad, deviled eggs, cauliflower broccoli salad, cookies, cakes, brownies,
lemonade, punch, pop, and coffee.
In the 6/29 newsletter Scooch in Florida was wanting ideas for a family
vacation in the mountains. They didn't say if they would have an
outside outside grill. Hamburgers, meatloaf, meat sauce with spaghetti mixed in,
boneless ham slices with BBQ sauce, any chicken casserole, baked beans, cakes,
cookies, brownies, pies, chili and any casserole that you like. When I was
working I would do all the mixing of meals and then I would freeze them and pop
them out as needed. We would have a lot of casseroles and some night we would
have homemade soup, sandwiches, fruit and cookies.
Hopefully these ideas have helped both people. I wish both good luck and have
fun with the meals. One thing that I found that help with baked beans is, in
Indiana I buy B & Make beans, and I doctor them up with bacon, onions, more
catsup and a shot of mustard mixing all together and baking for about 45 minutes
to an hour.
Everyone have a great day. Nancy and 4 legged associates take care, stay safe
and cool.
Susie Indy
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