Kathy,
Try this on your bag of hard sugar. Take the sugar out of the bag and put it in
a large mixing bowl. Spray the sugar with a LITTLE water. Place 2 pieces of
bread over the sugar. Cover the bowl, and microwave 30-45 seconds. Let stand 5
minutes. Uncover and see if sugar has softened.
This is for Chrissy on uses for parchment paper.
I always use parchment paper on cookie sheets. I use 2 cookie sheets, and use
the same 2 pieces of parchment paper for the whole batch. Cookie won't stick to
the paper.
The following uses are from TIPical Mary Ellen:
Make a banner for special occasions such as a birthday When finished, roll up
and store in the original box.
Use as a stencil. Trace around a cookie cutter. Cut out. You could use this if
you were dusting the top of a cake with powdered sugar.
Use it to wrap refrigerator cookie dough before placing into the refrigerator.
The dough will not stick to the parchment.
Use it to line a cake pan before adding the batter. Just trace the bottom of the
pan, then cut out a piece and place it inside. Once the cake is done, just peel
off the paper.
For a perfect pizza crust, bake the pizza on parchment paper. If you have a
pizza stone, lay the parchment on the paddle.
Do not use parchment paper under the broiler or in a toaster oven
Brenda IN
Re: Bourbon Chicken question
Sue, before baking the Bourbon Chicken do you drain off the marinade or cook the
chicken in it?
Gerry in MD
Hi to Billie in FL I just love Turnip I eat them with sour
cream it's so good ,tried them that way
Frances
Hi Nancy,
We started a white sale this today. We received a shipment of
beautiful, white porcelain--dishes, jumbo mugs, baking dishes, tea dispensers,
and more. We bought in quantity and got a great price. Now we?re selling them
at savings up to 60%. We would like to invite Nancylanders to join us.
Save from 20% to 60% at our white ware sale
>>
Dennis Weaver, the Prepared Pantry
Spanish Bar Cake
This is the recipe I use for making the Spanish Bar Cake and it is moist and my
husband's favorite cake. I can't remember where I got the recipe as it was quite
awhile back. It is simple and delicious.
1 Cup Raisins
1-1/4 Cups Water
1/2 Cup Solid Shortening (Crisco)
2 Cups Flour
1 Cup Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Large Egg
Place raisins, water and solid shortening in a saucepan and bring to a boil then
simmer for 5 minutes. Cool this mixture for 15 minutes.
Place raisin mixture in a large bowl, then add remaining ingredients. Blend
well.
Pour mixture into a greased 9-inch square pan. Bake at 350? for 35-40 minutes or
until it tests done. Cool on a wire rack.
When cool frost with your favorite white icing.
Amy Orlando FL
Hi Nancy, how you doing?
Hullo to you all and especially
Betty in Michigan's thumb, I have searched thru my atlas and put in many
searches - where is Michigan's thumb?
Maybole
in Ayrshire is beautiful, and if you thought your Gran's accent was sweet I
wonder what you would think about we on East coast would be classed as. The west
is a sort of sing-song accent and as you say nice and soft. I have a few friends
from that side of the country and I have to say we on the east coast are a
little similar to the geographic conditions that apply in your country. I have a
wonderful widow friend, Lorna (we met her Husband, Scott, manny years ago when
we were on holiday, unfortunately she is now on her own) she lives (according to
my physiotherapist) in the more upmarket area of Ayrshire (Doon foot) and Lorna
does have a beautiful soft voice. I assume you tried Ayrshire Middle Bacon. (one
of the best dry cured you can find) As for round-abouts Wow, It never occurred
to me what a problem they were until I went for a drive one day with my new
American neighbour (granted she had just passed the UK licence on her second
attempt) - I suppose if you have driven on the right blah blah, the first time
in Europe I did the same - drove off the ferry at Calais - first round-about
went to the left, it seems euorpean horns are louder their lights are stronger
brighter, than anywhere else, but I think Riyadh has the gold cup - in more ways
than one When we were VERY young we travelled extensively in a Cooper S (worldy
goods, camping gear etc.on the back seats), looking back now - How did we
survive?? things were different then.
I have a few interests other than cooking and gardening - I am an amateur ham as
is my Husband - GM0NTL my call sign 2M1FMX and I am into refurbishing and making
Dolls Houses. There aren't many female radio hams in Scotland, my morse is not
too good, but if they hear the female voice coming over the airwaves I get too
many voices at once trying to make the contact,, anyway I must off to bed as the
pumpkin hour is approaching. Probably a quiet weekend, my youngest is flying up
with Val and traveling back to London with their wordly goods after a year
traveling. It will be good to have my house back.
God Bless you all, Sylvia in Scotland
For Kathy on Long Island, I have had to contend with a ten
pound "sugar rock" recently. I put the sugar in doubled plastic bags, covered
with a towel, set on floor, and whacked with the side of a hammer. This broke it
into usable chunks. Then I grated it on a hand grater. I did not do the whole 10
lb. at once; just as needed and when I had the energy! You can also use a
blender or food processor, but the chunks have to be fairly small or they will
just fly around in the container. Don't process too long or you will have
powdered sugar. You can use small lumps to sweeten coffee or tea. You can also
put broken up chunks in a bag or container with a slice or two of bread, seal
tightly, and let stand a couple of days. The sugar should soften.
You can use chunks to make syrup. For simple syrup, combine 1 lb. sugar chunks
with 2 c. water in saucepan; heat to boil, reduce heat and simmer for 5 minutes.
Use this to sweeten drinks or fruits, or for canning fruits. Use 1 c. water, 1/4
c. corn syrup, and 1 lb. chunks to make pancake syrup; add 1-2 tsp. maple
flavoring after removing from heat.
Use chunks in recipes that call for mixing sugar with liquids. Two cups sugar
equals 1 pound, so just weigh out what is called for instead of measuring in a
cup.
Hope this helps. Please don't waste all that sugar!
Marlene in Wash.
For Crissy in Middle Ga.-Parchment paper is used on baking
sheets to cook or bake foods. Its purpose is to prevent foods from sticking. You
don't have to use grease on the pans when baking cookies. It is cheaper than the
Silpats that they make for pans, although the Silpats are reusable. Also, when
used in the bottom of a cake or bread pan, it insures easy release from the pan.
Parchment is also used to make pouches to steam vegetables and fish. They even
look neat to present the steamed food in. Springform pans are usually deeper
than a regular cake pan. Most people make their cheesecakes in them, because you
can release the sides to remove the cake from the pan. You can just leave the
bottom attached to the cheesecake and place on a serving plate. I don't have a
recipe for tuna salad with grapes, but I bet you could use one of the chicken
salad recipes with grapes that were sent in to this newsletter. Just substitute
the tuna for the chicken.
For Kathy in Long Island-Putting a piece of bread or apple slice in with the
sugar for a couple of days may help, but once you can get it apart in sections,
you could put it into a food processor to break it up. I have done this with
regular sugar when the recipe called for super fine sugar.
I keep Debbie and all of our newsletter family in my prayers. I may not remember
everyone's name when I pray, but God knows the people in this fine newsletter
family. I love hearing from Sylvia and her life in Scotland.
Sandy in Iowa
For Brenda/Alabama, who requested a way to forward email
without also forwarding all the addresses listed. Here is a suggestion. Instead
of forwarding, which I think increases spam, why not copy it and paste to a new
email and then delete everything you don't want to include. This also allows you
to add personal comments. As for the emails that claim if you forward to 10
people good things will happen, oh please!
Oma in LA, Happy 70th Birthday! It is great that your family showed their love
by throwing a birthday celebration! Age 70 is a milemark for sure, and may you
have many more happy years.
Nancy, your cabbage soup in the April 8th newsletter sounds really good. I'm
looking forward to trying it.
Doris, S. Indiana, where it is finally Spring!
Hi All. This is for Dee in S.IL who is looking for some great
salad recipes. This is one of our favorites, especially at this time of the
year. It's so pretty and so good! We always double the recipe.
Spring Pea Salad
10-oz frozen peas
1 cup diced celery
1 cup chopped cauliflower
1/4 cup sliced diced green onion
1 cup chopped cashews
1/4 cup crisp-cooked bacon
1/2 cup sour cream
1 cup prepared Hidden Valley Ranch salad dressing
1/2 teaspoon Dijon mustard
1 small clove garlic, minced
Rinse peas in hot water. Combine peas, celery, cauliflower, green onion,
cashews, bacon, and sour cream. Mix dressing, mustard, and garlic together and
pour over vegetable mixture. Toss gently; chill.
Thanks, as always, Nancy. Janet2 in PA
This is for B--- who wanted a recipe for red potatoes.
I quarter or cut the potato into what ever size you want. I put approx 2-4
tablespoons of melted butter over them and sprinkle with Lawry's seasoning salt.
Stir to coat. Bake in the over at 350 degrees until done. Stir a few times
through out the cooking. These are yummy.
Karen El Paso, Texas
If you had a message or recipe sent between March 10 to April
6th please give me several days to get it posted. Mail was hung up in my inbox
and had to get someone to release it. Now I have duplicate copies of most of it
and can't figure out what was and was not posted. It has been a big task to get
recipes and messages that have been posted from the ones that have not been
posted. To make this task easier I have updated the Alphabetical of recipes
posted in March today. It will allow easier searching for recipes and message
already posted.
Alphabetical Index to March Recipes
http://www.abbys-kitchen.com/recipes-march-2008.htm
Thank you Barb and Susie for the coconut custard pie recipes.
Very thoughtful of you and appreciate your help very much! Can't wait to try
your recipes. Thanks again
Scarlett
Thank you Nancy for your wonderful newsletter--doesn't that White Chocolate
Cheesecake make you want to run for the kitchen and get out your springform
pan???!!! Looks scrumptious!
Comment
I have already my springform pans from the Prepared Pantry. They are wonderful
and love them.
I can't find this recipe in my sent box so it's quite possible you never got it.
For Avagail in MO:
Cranberry Meatballs and Sauerkraut
2 lbs lean ground beef
1 cup fine bread crumbs
1 pkg dry onion soup mix
3 eggs
12 oz bottle chili sauce
12 oz water
1 cup brown sugar
13 oz can sauerkraut, drained and rinsed
17 oz can jellied cranberry sauce
Mix meat, bread crumbs, onion soup mix and eggs together. Form little meatballs,
about 1" in diameter. Mix together all sauce ingredients. Pour some sauce in the
bottom of an 8 x 10" baking pan. Place meatballs on sauce. Spoon remaining sauce
over meat. Bake in a preheated, 350 degree oven 1 hour. Makes approximately
35-45 appetizers, depending on size.
grannym IL
Thank you Nancy, for the Crockpot recipes. I am loving my new
Hamilton Beach three-in-one Slow Cooker. It has 2, 4, and 6 qt beautifully
subtle-colored crockery bowls that all fit on the same base and go to the table
to serve so attractively -- and it has a Warm cycle.
I do have one question. I don't use Minute Rice , with MS, I am very careful to
only cook with the most nutritious ingredients and I try not to use the more
processed foods. Your recipe for Taco Rice sounds so delicious. How would I
convert that to using regular rice or brown rice?
For Brenda in Indiana, here is a wonderful Slow-Cook Recipe for Red Beans &
Rice, which could easily also be made on the stove-top but you would have to
increase the water...
Crock Pot Red Beans and Rice
SERVES 6
I'm looking for a recipe that my mom made. She took flour and
eggs don't know if there was anything else mixed together and crumbled in a pan
of boiling chicken stock or beef stock. Hope someone can help. Love the work you
do on the newsletter.
Thanks , Jo in Indiana
To Dee in S Ill,
I would love to have the Kentucky Cornbread Salad recipe! Would you
please post this recipe?
To Betty T in GA,
I have everyone in my family praying for you and your husband, I hope all turns
out well, If you ever need someone to talk to, I am here.
To all Nancylanders,
I have another question. I have searched and searched for scallions at my
grocery store. I don't know what They look like, as I have never seen one(I
don't think, I probably have, just not connecting the picture to the name!) What
section are they in? I have been looking in the produce area. Someone please
help me, all these yummy recipes and most have scallions... I don't know what to
do!
JP
Stephanie in Indiana wanted to know what to do with ham
hocks. I always use mine in a pot of beans - doesn't matter which kind, pinto,
great northern or limas. I prefer the limas but only because that's my favorite
beans! Can also put in pots of soup and I use leftover ham for scalloped
potatoes and ham or potato soup. The split pea soup also is great with ham in
it. Could probably put the hock in the pea soup too, I just haven't tried it
that way yet.
Sue in Fl
Hi Nancy,
This is for My Myron Drinkwater re the Bourbon Chicken. You cook the
chicken in the marinade whether you use cut boneless thighs or strips. It's
really good and quite close to the restaurant style. If you want a thicker sauce
add 2 T of water mixed with 2T of cornstarch and cook a little longer. I think I
might make this for my daughter when she visits in a couple weeks!
Thanks Nancy for ALL your VERY hard work!
Sue in Fl
Hi Nancy and your four legged associates. Hope all is well
with all of you and all in Nancyland.
I am looking for a recipe for the Guacamole that is served at the Hacienda
restaurants. A copy cat or authentic makes no difference. I didn't like
guacamole until I tasted this one and I loved it. All help will be appreciated.
Barb - La Porte, IN
Comment
My four legged assistants are really giving me a hard time when if I don't give
them my undivided attention all the time. They really missed me during my visit
in Arizona. Ditto wants to lay on the keyboard so I will notice him. Siggy is
making a lot of noise so I will notice him. Hopefully things will return to
normal again soon.
Nancy
Hi:
I was wondering if you or anyone had a great TNT BBQ baby back pork ribs recipe.
Thank you.
Won
This is for Amy in Tn. Try frying the turnips with onion. Cut
the turnips as you would steak fries. Put in skillet with enough oil to keep
them from sticking. Add chopped onion, salt, pepper and a little sugar (Splenda
works). Fry until tender. Serve with cornbread. Enjoy.
SD in Va
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
My favorite way to prepare them is to cut them in half, toss in olive oil, salt,
and pepper. I then add a fresh herb (usually rosemary or parsley) or a
combination of herbs, and roast in a 400? oven until potatoes are cooked through
and lightly browned. I usually begin checking for doneness by inserting a paring
knife into a potato after approximately 20-25 minutes.
Donna in NW GA
I have misplaced a recipe for tomato pie or tart, can anyone
help? The one I had used fresh breadcrumbs, no crust. I?m sure there was some
cheese and basil in there. I want to be ready when we get fresh tomatoes. It was
baked and served warm, great side dish for grilling in the warm weather. Thank
You.
Caryn, North Carolina
Thank you Bonnie in Delaware-- I think your recipe was the
one I lost! Didn't realize there were so many wonderful recipes for such a
simple pie! You gals are amazing. Thanks so much...
And, we couldn't do without you Nancy! Thanks again
Scarlett in Fl
April 8 n/l Sylvia in Scotland talked of making Banana Walnut
cakes every month. Sylvia, could/would you share your recipe for this
delicious-sounding cake.
I love your stories of Scotland. I always think of Sean Connery with his
wonderful
accent. Isn't it wonderful to communicate with the world via this wonderful
medium Nancy has provided. Thanks again, Nancy. I think it's clear we all love
you and
this newsletter.
Barb in OKC
TIP for Trish in Illinois and Boots in Va, 4/8/08 Recipes
regarding
dipping Peanut Butter-Ritz cookies:
My 16 year-old grandson is visiting and I have been making the Mini-Ritz type by
the dozens since he has been here. I want to expound on the "messy" and "neat"
way to make them. When I first started it was so messy I thought there had to be
a better way. Well, I searched on the internet and the best way I found is the
one I use. I made a plastic fork that is now my "dipper". You remove the 2
inside tines of the fork leaving the two outside ones. I melt my bark in the
middle of a pie plate, spread it, cover it with
the bits and using the little fork, start pushing and flipping until they are
covered, then pick them up with the homemade fork and place on wax paper. I can
do it quite fast and neat now that I have had so much practice. They are ready
in minutes and that is a good thing if you have a 16-year old around.
Hope this helps - Barbara in AL
Hi Nancy, Here are a couple Sugar Free Deserts that I really
like.
Sugar Free Rice Pudding
3 cups fat free milk ( I use 2%)
1 cup instant rice, uncooked
1/3 cup raisins
1 pkg (4 serve size) Instant Sugar Free Vanilla Pudding or Chocolate Pudding
Bring 1 cup of the milk to a boil and add the rice and raisins. Stir, cover and
remove from the heat, let stand 5 min. In a bowl add the instant pudding, pour
in the remaining 2 cups milk and whisk till well blended. Add the rice mixture
to the pudding, stir well. Cover and chill.
(When using vanilla pudding I add 1 tsp vanilla extract)
Sugar Free Chocolate Pudding ad Berries
2 cups fat free milk
1 pkg (4 serve size) instant chocolate pudding
1/2 cup sugar free cool whip
1 cup sliced strawberries
Pour milk in a bowl, add pudding and whisk till well blended. Gently fold in the
cool whip. In a serving bowl put half the mixture, then lay on the berries, then
the rest of the pudding. Chill at least one hour before serving. This is also
done nicely in desert glasses so the berries show thru real nice. Makes 6
servings. You can use any flavor pudding and vary the berries!
Enjoy, Billie in FL
To Dee in S.IL., 4/8/08 Newletter whose Mom is looking for
Taco Salad. Go to the Recipes Archives and do a search on Nancy's site for
Taco Salad. It pulls up August 2007 with several recipes that were submitted
(including mine).
Barbara in AL
Gay in L.I. about deleting addresses. After highlighting the
addresses hit the delete on your keyboard you can also hit the backspace on the
key board. Both will remove the addresses.
For Dee in S. IL. who is looking for salads. I made this for a church function
and it was a big hit. Everyone asked for the recipe
Sandy in ND
Peggy's Cole Slaw
1 package cole slaw
7 ounces ring macaroni -- cooked
Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can water chestnuts -- drained
1-1/2 onion
Dressing:
1-1/2 cups miracle Whip?
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Add dressing 1 hour before serving. Serves 10 to 12
Sandy in ND
For Gay in L.I. The delete button is on the keyboard. If you
will press that after highlighting the addresses, they will be gone. I have
found that sometime I have to delete one set of addresses at a time if there are
a lot.
Jane Ann in Alabama
To Kathy, re: Hard Sugar: I have read that a couple of slices
of white bread kept in the sugar will soften it. Don't know how well it works,
but I have read that several times. (If you try it, let me know!)
Lori in IL
Nancy in the 4/8 newsletter Dee in S. IL was wanting Salad
recipes and the following are what I serve when we want something different.
Rotini Rainbow Salad
1, 12 oz., pkg. Rotini, rainbow
2 medium tomatoes, chopped
1 small green pepper, chopped
1 small onion, chopped
1 small cucumber, chopped
1 cup fresh broccoli, flowerets
1 cup fresh mushrooms, sliced
8 oz. Italian Salad Dressing, bottled
1 cup black olives, pitted and sliced
8 oz. Pepperoni slices
Bring 4 quarts of water to a rapid boil, 2 teaspoons of salt can be added. Add
Rotini. Return water to rapid boil; cook uncovered, stirring frequently, about
10 to 12 minutes. Drain. Rinse in cold water. Combine with remaining
ingredients. Cover and chill. Toss salad before serving. May substitute green
onions for the onions and a 4 oz. can of mushroom slices for the fresh
mushrooms.
Serves 6 to 8.
Harvest Salad
1, 7 oz., pkg. macaroni
1 cup fresh broccoli, flowerets
1, 6 oz., shrimp, cooked
1 small tomato, chopped
1 cup spinach leaves, thinly sliced
1/3 cup red onion, sliced
1/2 cup Italian Salad Dressing
2 teaspoons Salad Supreme seasoning
1/2 teaspoon salt
1 dash cayenne pepper
1 boiled egg, grated
Prepare macaroni according to package directions, add broccoli during last 2
minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato,
spinach and red onion. Blend together Italian Dressing, Salad Supreme seasoning,
salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and
sprinkle with Salad Supreme. Serve immediately or cover and chill. Refrigerate
leftovers. Serves 6 to 8.
Tossed Spinach Salad
1 lb. fresh spinach, torn in pieces
4 hard boiled eggs, sliced
6 slices bacon, cooked and crumbled
1/2 lb. fresh mushrooms
Dressing:
1 cup salad oil
1/4 cup sugar, I use just 2 teaspoons
1/3 cup catsup
1/4 cup vinegar
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 medium onion, grated
Mix dressing ingredients and refrigerate. Combine salad ingredients, saving a
few egg and mushrooms slices to arrange on top. For a wilted salad, pour
dressing on and toss before serving. For a crisp salad, leave dressing off and
pass for individual serving. Serve 8.
At our Pitch In's at Church people have brought Spaghetti, Cabbage and Jello
Salad's. In a Toss Salad you can add ham, cheese, chicken, cooked roast beef,
beets, green onions, cabbage and more.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe.
Susie Indy
I was given several cans of apricots and several of
asparagus. Does any one have some ideas how to use them. My family are simple
eaters. I'm hoping you folks can help me use these up so they don't go to waste.
Mariann in Michigan
This asparagus is on one of my sites.
Asparagus
Recipes
Here are a few apricot recipes from my site.
Newman's Creamy Ceasar Dressing (Copycat)
1 cup mayonnaise
3 tbsp distilled vinegar, white
2 tbsp grated Parmesan cheese, Kraft brand
2 tsp Worcestershire sauce
1/2 tsp lemon juice
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper
1 pinch dried basil
1 pinch dried oregano
Combine all ingredients in a medium bowl and mix with an electric mixer for
about 30 seconds. Chill the dressing for a couple hours before serving.
found it out on Nancy's site
Kathy in Akron, OH and Mary Ann upstate N Y
Nancy Dee in S.IL, newsletter 4/8, wanted a different salad
to take to the monthly "Dinner & A Move" at Church this Friday. We enjoyed this
salad after I got home from Rehab. It is so simple and yet taste great.
Super Toss Salad
2 cups lettuce
1/2 to 1 cup shredded carrots
cucumber sliced
1/4 to 1/2 cup cherry tomatoes
1/2 cup pecans, toasted or walnuts
1/4 cup raisins, optional
1/4 cup Mandarin Oranges, drained
1/4 cup Cransians, optional
any fruit or vegetable that you would like
Mix this all this together. Add the salad dressing that you want just before it
is to be served. If you had before it will not taste that good. We had a Oil &
Vinegar or you could use an Italian Dressing.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe.
Susie Indy
Copycat
Recipes
Crockpot
Recipes
Dear Nancy, and friends.
In some old book, a while ago I happened across a 1930?s High School Meat Loaf
recipe. I kept it in my Master Cook cookbook until I was challenged to cook
something different for dinner. When I thought of the HS meatloaf. We have made
it on a number of occasions, each time it was a success. I?d like to share it
with everybody. I hope you enjoy it.
1930's High School Meatloaf Recipe
1 pound hamburger
1/2 pound pork sausage
2 cups dry bread crumbs
1 egg, well beaten
1 1/2 cups milk
1/4 teaspoon dry mustard
1/2 teaspoon sage
1/2 teaspoon dried parsley
1/4 teaspoon pepper
2 teaspoons salt
1/4 cup onion, minced (Fresh)
Mix. Place in loaf pan. Bake 1 1/2 hours at 350 degrees F.
If desired: Remove loaf from oven 15 minutes early, cover
loaf with catsup, continue baking.
**Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs,
? cup Parmesan cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic
vinegar, and mix until just combined.
**Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together
the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl.
Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours.
Remove from the oven and let rest for 10 minutes before slicing.
** I tweaked it just a tad after a while
Source: Cyprusgirl
Spaghetti Recipes
Recipes
Using Jello
For anyone who likes turnips I have also taken turnip, peeled
and cubed them. Added about 3/4 of the amount of potatoes as there is
turnip--boiled them together, drained and prepared like mashed potatoes.
They are very good. You can season them with salt, pepper or other seasonings
according to your taste--experiment with the flavorings.
Nnora Finley
Good morning Nancy, I goofed a little while ago and resent
you a message that had already been posted. It was the one with the pecan
sandies recipe. Please accept my apologies! The enclosed message is the one that
didn?t make it! I had sent it on 4/3. Chris in NM
Good morning, Nancy!
For Patz who was asking in the 4/1 newsletter what solid shortening is, yes that
is Crisco. In other words, do not use liquid shortening. Chris in NM
And for Barbara in Corsicana, Texas in the same newsletter asking why the
newsletter goes to her bulk folder instead of her inbox. Her Internet Service
Provider should have a ?white list? on their web site whereby she can put in
email addresses she wants to get emails from. Ours does, and the newsletter
comes into our inbox every day it is sent. Chris in NM
Chicken
Salad and Baked Chicken Recipes
To Kathy on Long Island with that rock-hard 5lb bag of sugar.
This sometimes happens with my sugar as I live by the water and the moisture in
the air hardens the sugar in the bag.
.
I just take the bag out on my cement patio, hold it about ten inches above the
patio with a flat side down, and then let it drop. That usually shocks the
crystals apart. Sometimes I drop the bag on each of its four sides. If any sugar
remains in lumps, I put it through a kitchen strainer.
This probably sounds very drastic, but since sugar is double-bagged in very
strong paper I have never had a dropped bag split on me. If you're worried, you
could put the bag of sugar into a plastic grocery bag before shocking it.
Leah
Sylvia in Scotland. I mash 1 or 2 bananas and put them in
small freezer bags. When I'm making banana bread I take 1 or 2 from the freezer
thaw them , measure them if necessary and continue with my recipe.
Loretta in Va.
Can anyone tell me if they made this, and how does it taste,
want to make but my husband said no way.
Vinegar Pie #2
2 tbsp. butter
1/2 c. sugar
3 tbsp. flour
1/4 tsp. ground cloves
1 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. salt
1 egg
2 tbsp. vinegar
1 c. water
1 (8 inch) pie shell
Cream butter and sugar. Add dry ingredients, egg, vinegar and water and cook in
top of double boiler until thickened, stirring. Bake pie crust 3 minutes at 350
degrees. Then pour in filling and bake until crust is brown. Approximately 40-45
minutes.
Marlene from Fl.
Hi Nancy:
To Sylvia in Fl. looking for the Newman Salad Dressing. I just happened
to look in the Copycat recipes link that you posted in the newsletter on April
8th and found it there. It is listed under Newman. I would have put it in this
message, but I could not get it to copy and paste. Thank you Nancy for all you
do for all of us. Here in Ohio things are looking up weather-wise. Maybe some
snow for the weekend, but than warmer again. Take care everyone.
Judy in Ohio
This is for Kathy, Long Island, who in the 4/8/08 newsletter
wanted to know how to soften her rock hard granulated sugar. In an airtight
container put the sugar, then place a piece of bread on top of the sugar. Cover
the container and the bread will absorb the moisture in the sugar. If the sugar
is extremely hard, you may need to use more than one piece of bread. This also
works well for softening brown sugar and cookies.
Robbie IN
This is for Dee in Southern IL, who in the 4/8/08 newsletter
was requesting salad ideas. This was a big hit at the two Easter gatherings that
I attended. It is great because exact measurements of the fruit are not needed
and you can use what ever fruits you like or what is in season. You can use the
Strawberry Cool Whip, if you can find it where you shop, and you can use more
than 1 cup if you prefer.
Robbie IN
Fruit Salad Robbie
1 (20 ounce) can pineapple chunks in their own juice
1 bag frozen strawberries or you can use fresh strawberries
3 cups seedless red grapes
1 cup Cool Whip
1 cup ? 2 small marshmallows (depending on how sweet you prefer)
1/3 cup granulated sugar or Splenda
1 tablespoon flour
Drain pineapple and reserve juice. In a large bowl, stir together pineapple
chunks, strawberries, grapes, marshmallows and Cool Whip.
In a small saucepan combine sugar, pineapple juice, and flour. Cook over medium
heat, until mixture bubbles. Reduce heat and cook for 2 more minutes stirring
constantly.
Let mixture cool and then stir into fruit mixture. Chill for 24 hours before
serving.
If using fresh strawberries, cut them in half. Other fresh or frozen fruits can
be added. If using bananas, it is best to add them right before serving. 1/2 cup
chopped nuts can be added.
For Gay In LI
The delete key for deleting addresses is to the right and slightly up from your
enter key. Just highlight the extra addresses and press on the delete key.
Barb in Oregon
When I have rock hard sugar, I dump it in the canister or a
large bowl. Proceed to rub it with the back of a large spoon or the bottom of a
measuring cup. Can also be poked with large cooking fork to break into pieces
that can then be rubbed. Don't put in blender or you could end up with powdered
sugar! remember: patience is a virtue! This has worked for me for many years as
I used to keep extra sugar in the freezer for years! Now I just keep it on the
shelf in the pantry. How can it spoil?
Linda in Indy
Date of newsletter: 4/07/08
Nancy, you are a gem. Thank you.
To those of us without family nearby, your newsletter is our daily connection.
All those who share their recipes, ideas, hints, etc become in part, our family.
About two weeks ago a power outage blew out our phone lines. My surge protector
saved some things, but my computer needs work. I have been fortunate to glance
over my mail on a break at work or at the local library.
To Debbie in Lubbock, Betty in GA, my 45 woman office staff are keeping you and
your families in their prayers and prayer circles.
Sabrina in CA
Comment
Even the most powerful surge protector won't save a computer many times. I have
had several computer boards in my computer melted and warped with a direct hit
of lightning. I had a heavy duty power surge protector guaranteed by the company
did not protect it. Yes, they did replace the computer but it took over three
months for them to do so.
What many do is turn off the switch on the surge power strip so everything is
off on their computer. When a surge protector turned of it provides no
protection. and only minimally protects it when the power strip is on.
I generally unplug my computer when I am not using it. Never know in the
Panhandle of Texas. If the computer is plugged into a telephone connection a
lightning strike as far as 20 miles away can take it out. When the wind is
blowing it can cause a flicker of the lights which will cause a power surge.
Nancy Rogers
I would like to thank all the people who told how to boil
chicken breasts to use the meat in soups or salads. It was so nice of you to
help. I just wanted you to know that my husband won't be going in a nursing home
after all, he died today and he was only 66. Sharrie in Michigan
Comment
So sorry to hear of your loss.
My friend Carol that I was staying with on the weekends while she was having
chemo, died while I was out of town. Although she was free of cancer after her
surgery the doctors recommended she have chemo. She died from complications of
the chemo. She will be missed a lot.
Nancy
Thanks to all who responded to how many cups of
confectioner's sugar in a box. Very much appreciated information. Good
health and happiness to all.
Sher in Pa.
This is for Doris in De. regarding a great bean soup. This
one is really great. Don't remember where I got it.
Bean Soup
1 pkg. multi bean soup mix
1 tsp.salt
1 tsp. dried basil
1 tsp dried rosemary
1 tsp dried marjoram
1/4 tsp. black pepper
1 bay leaf
8 cups water
leftover ham bone, with some ham on it
1 cup chopped onions
1 (14.5 oz) can diced tomatoes, undrained
Sort and wash the beans. Place in large pot. cover with water. Let set
overnight. Or bring to a boil and let sit for 1 or 2 hours. Drain beans. Combine
drained beans, 8 cups of water and the ham bone. Bring to a boil. Add onions,
tomatoes and spices. Cover, reduce heat and simmer 2 hours. Unclover and simmer
another hour.
Remove bay leaf. Take bone out of pot and remove meat from bone. Cut meat into
pieces and place back into soup. Cook some small macaroni and add to soup just
before serving, (optional). We love this soup. If you try it, please let me know
if you liked it. Gay in L.I.
Hi Nancy,
Sounds like you had a wonderful time with your Family. Don't ever feel guilty
that you cannot get the newsletter out all the time. You do a wonderful deed for
us Nancylanders.
As for Dee's Uncle and for Betty T's husband I will keep you in my prayers. Your
Faith will keep you strong. Sometimes Life does not seem fair, especially when
you see a loved one suffer. Make each minute count. I lost my husband to Cancer
and I know how tough it can be. It is his 70th Birthday today.
Gail in Minn.
To Athena in DE, I?m curious, how did your neighbor prepare
the turnips that she brought you when you were sick.
We love turnips but do not like them prepared anyway so far except stewed with
salt, pepper and butter. I tried a casserole once; we did not like it.
Debbie in SC
This is for Betty in GA. My prayers are with you and your
husband, Betty. I have been through the same thing that you are going through
when I was 36 years old. I lost my wonderful husband in 1976 and raised my 4
children by myself but I know that God taught me many lessons of strength and
perseverance during those trying times. I, many times, questioned "Why, Lord ?"
but now that I am much matured I know that He has a plan for all of us and we
are not to question but to trust and obey. He never leaves us so reach for His
hand in your times of need and know that many are praying for the two of you.
In the love of He who first loved us....
Barbara in Corsicana,Texas
