Sesame seeds gain a wonderful nut-like flavor when toasted. I
use a cast iron skillet, but you can use the oven or microwave. Watch closely!
These are very good on a salad.
When you are ready to clean produce, cover the work surface with a flattened
paper grocery bag or newspaper. When you are done, gather up paper and discard.
Flouring sausage pappies on both sides before cooking gives them a crunchy
flavor and helps keep them from splattering.
Brenda IN
To Sharrie in Michigan
I am so sorry to hear of your loss of your husband. You will be in my thoughts
and prayers. I hope that you will be surrounded by loving family members and
friends, but just remember we will be here for you too.
God Bless, Lisa (East Texas)
Just purchased a potato ricer and I need to know the best way
to use it for my potatoes for dinners. I remember my grandmother using it all
the time but I did not pay any attention to how it she did the potatoes. Love
potatoes.
Thank you. Marti in Alabama
Eleven Secrets to
Great Burgers
Hi Nancy....good job you are doing. My husband can no
longer eat anything with seeds or nuts. I have a Blackberry Cake
recipe that he loves but because of the seeds, I no longer can make it. I am
wondering if anyone has a recipe using seedless Blackberry Jam or Jelly? Thanks
and God bless.
Jean in TN.
Alphabetical Index for March Recipes
(Updated March 10th)
I have spent my day off from the newsletter getting
caught up on the recipe index for March. The recipes are being posted in a
alphabetical index on Abby's Kitchen because the database on this site is no
longer functioning. There is one popunder on Abby's Kitchen as you enter the
site. When the popup has opened another one will not show up again for 24 hours.
The one popup in 24 hours (no matter how many pages you visit) is necessary to
help keep for Nancy's Kitchen online newsletter during the slow months. I do the
newsletter because I enjoy doing it. This is why you see very few ads on my
pages. Ads and the one popunder are what pays the bills for hosting and
keeps the site online.
New recipes and updated pages to Abby's Kitchen (April 10th)
Banana Recipes
Blueberry/Blackberry
Cherry Recipes
Cornbread Recipes
Fritter Recipes
Pear Recipes
Pineapple Recipes
Rice Recipes
Spinach Recipes
Soup Recipes
Stew Recipes
Strawberry Recipes
Hot Shrimp Salad Casserole
1 pound frozen shrimp (cooked)
2 cups diced celery
1/2 cup sliced water chestnuts
2 hard-boiled eggs, chopped
2 tablespoons grated onion
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 cup sharp Cheddar cheese, grated
1 cup crushed unsalted potato chips
Combine shrimp, celery, water chestnuts and eggs. Blend mayonnaise, lemon juice,
salt and onion. Stir into shrimp mixture. Place into an 11 x 8-inch greased
casserole dish. Top with cheese and potato chips. Bake at 400 degrees for 20
minutes or until bubbly.
Tona in Bama
Hey there Nancy, Again thank you so much for your site.
Here's a couple of recipes that some might be interested in.
Sweet Couscous
From "The Kid's Multicultural Cookbook" by Deanna Cook.
1-1/2 cups water
1 tbsp. butter or margarine
1 cup couscous
1/2 cup raisins
1 tbsp. sugar
hot milk
Bring the water and butter or margarine to a boil in a medium-size saucepan.
Turn off the heat and stir in the couscous, raisins, and sugar. Cover the pan
and let it sit for 5 minutes. Fluff the couscous with a fork and scoop it into 4
bowls. Pour a little hot milk on top, and eat. Serves 4 people a Tunisian-style
treat.
Kettle Corn
1/2 cup un-popped popcorn kernels
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup vegetable oil
Place the popcorn, sugar and salt in a large pot with vegetable oil. Cover.
Place pot over medium heat. When you hear the first pop, shake the pot and
continue shaking back and forth to ensure that the popcorn kernels and oil do
not burn. Once the popping has slowed, remove the pot from the heat.
Servings: 5.
Caramel Corn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Preheat oven to 250 F. Place popcorn in a very large bowl. In a medium saucepan
over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring
to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from
heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring
to coat. Place in two large shallow baking dishes and bake in preheated oven,
stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely
before breaking into pieces.
Servings: 20.
Good ?n Healthy Popcorn
2 tablespoons vegetable oil
3/4 cup un-popped popcorn kernels
1/4 cup butter, melted (optional)
1/4 cup parmesan cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
Heat oil in a large saucepan or soup pot over medium-high heat. Add popcorn, and
place the lid on the pan. Shake to coat kernels with oil. When the corn starts
to pop, shake the pan constantly until the popping stops. Remove from heat, and
pour popped corn into a large bowl. Drizzle the melted butter over the corn, and
sprinkle with Parmesan cheese, chili powder, cumin and salt. Stir to mix.
Servings: 6.
Popcorn Nachos
1/2 cup butter, melted
3 teaspoons taco seasoning
1 gallon popped popcorn
1/2 cup shredded Cheddar cheese
In a small bowl, mix together butter and taco seasoning. Place still-warm
popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese.
Toss until well mixed. Servings: 16.
From Tammy in Pensacola
Chicken Marsala
4 Chicken half breasts - boneless, skinless
1/4 C. cake flour (Wondra)
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine
Combine flour, salt, pepper, and oregano in a shallow dish. Heat the oil and
butter in a skillet until it begins to bubble lightly. Dredge the chicken in the
flour, coat evenly. Cook the chicken on medium heat for about 2 minutes on the
first side, until lightly brown. As you flip the breasts to the second side, add
the mushrooms around the chicken pieces. Cook about 2 more minutes, until
lightly browned on the second side. Stir the mushrooms. Once the second side is
lightly browned, add the wine around the pieces, cover the pan and simmer for
about 10 minutes. Transfer to plates and serve.
Serves 4
This recipe is similar to the dish served at Applebee's.
Marti in Alabama
This question is for Elizabeth, Bendigo, Australia regarding
her recipe for Three Ingredient Fruit Cake in the April 8 Recipes . The recipe
looks very good and easy but I am wondering about the oven temp. It is 160
degrees for one hour. Is that 160 degrees Fahrenheit or Celsius. If Celsius what
is it in Fahrenheit?? Thanks for info.
Ditamac FL/MI
A favorite of my family and friends.
Veggie Casserole
1 lb. Brussels sprouts (washed & trimmed)
1 lb. baby carrots (washed & trimmed or bagged)
1/2 c. water
1/4 c. packed brown sugar
1/4 c. butter
1 tsp. vinegar
1 large onion, sliced & separated into rings
salt & pepper
In a 2-quart microwave-safe casserole combine Brussels sprouts, carrots and
water. Cover and cook on high power for 8 to 10 minutes until tender-crisp. Stir
once halfway through cooking. Drain. Meanwhile, in a large saucepan combine
brown sugar, butter and vinegar. Cook and stir over medium heat for 1 to 2
minutes or until blended. Add onions. Cook uncovered over medium heat for 10 to
12 minutes until onions are glazed and tender, stirring occasionally. Add
Brussels sprouts mixture to saucepan, stir to coat. Cook for 1 to 2 minutes to
heat through. Season with salt and pepper.
Serves 8 to 10.
This is very good, makes a lot and you may need to cook the veggies longer, I do
as I have trouble digesting them. I use the regular carrots and just cut thin
into pretty big size (1 inch) circles.
Marti in Alabama
Caryn in NC was looking for a Tomato Pie recipe that used
bread crumbs. This is our favorite. I got the recipe from a Penzy's Spice
catalog several years ago and it's a standard with us during the summer with
nice fresh tomatoes and basil. But I've even made it in the dead of winter with
those "cardboard" tomatoes and it's still good. Carol in MA
Tomato Pie
1-1/2 cups fresh bread crumbs
1 tbsp Italian seasoning or 3 Tbsp fresh minced basil
3 cups sliced tomatoes
1 small onion, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded Swiss, mozzarella, cheddar cheese, or mixture of same
3 eggs, slightly beaten
1/4 tsp. nutmeg
3 or 4 slices bacon, diced
Preheat oven to 325*. Butter a 9 inch pie plate. Mix crumbs with Italian
seasoning. Spread half of crumbs in dish. Arrange 1/2 of tomato slices,
overlapping, on crumbs. Top with half the onions, salt, pepper, and cheese. Make
a second layer of tomatoes, onions, salt, pepper, and cheese. Pour the beaten
eggs over the top layer of cheese, then spread the rest of the crumbs over the
top. Sprinkle on the nutmeg and bacon. Bake in the middle of the oven 45-50
minutes, until bacon is crisp. Cool at least 10 minutes before serving.
Carol in MA
French Quarter Sausage, Red Beans and Rice Pizza
1 (12-inch) prepared pizza crust
1 1/2 cups chopped andouille or smoked sausage
1 small onion, chopped
1/2 medium green bell pepper, seeded and chopped
1 clove garlic, minced
1 (16 ounce) can red or kidney beans, rinsed and drained
1/2 teaspoon ground red pepper, or as desired
Salt and freshly ground black pepper, as desired
1/2 cup cooked white rice
8 ounces (2 cups) sharp Cheddar cheese, shredded
1/2 cup chopped and seeded plum tomatoes
Preheat oven to 450 degrees. In a medium, nonstick skillet placed over medium
heat, saut?sausage for 3 to 4 minutes. Add beans, ground red pepper, salt and
black pepper, stirring until heated through.
Spread bean mixture over pizza crust; sprinkle with rice, cheese and tomatoes.
Bake for 8 to 10 minutes or until cheese is melted. Makes 6 servings.
Tona in Bama
Skillet Cobbler
2 cans pie filling
1 white or yellow cake mix
3 tablespoons butter
1 cup 7-Up
Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the
pie filling. Slice butter over the top, the pour the 7-Up over everything. Bake
at 350 degrees for about 35 to 45 minutes. Serve with ice cream or whipped
topping.
Tona in Bama
For Boots in Va wanting to know about dipping the Ritz
crackers in chocolate. I have made these many times and I have done them
both ways. I have dipped them half in white chocolate but really like them
dipped all over. They are so good, but definitely preferred the white to milk
chocolate.
Jane Ann in Alabama
This is for Boots in VA in the
March
31st newsletter who asked how to forward mail leaving off the old
addresses. press to forward the mail and then highlight the old addresses and
delete each one. You have cleaned up the copy and just the "send" copy should be
there. Now you can mail to who you want. Hope this helps. It's what I do because
I hate to to get email that has lots of other emails on it, so I always clean it
up before sending out.
Jane Ann in Alabama
Thanks Theresa in MI for the info on G. B. Russo's in
Grand Rapids. I don't get out that way often but will have to remember when
I go that way. Thanks also to the other "Lander's" who sent in the canolli
recipes. Have a great afternoon!
Laurie~ Muskegon,MI
Has anyone used one of those topsy- turvy bags for growing
tomatoes? They come with stands and I was thinking of getting one for my small
patio.
Pat from North Texas
Hi Nancy, here is a good sugar free desert. I used a clear
glass bowl for this to show off the layers.
Chocolate Desert (Sugar Free)
1 pkg sugar free instant chocolate pudding
2 cups 2% milk
1/2 cup light sour cream
8 oz container cool whip free
6 whole graham crakers, crumbled up by hand
several whole strawberries
Whisk together the pudding mix, milk and sour cream till smooth. Then fold in 1
1/2 cups of the cool whip. Put about a third of it in the serving bowl, then a
layer of crumbs. Repeat with the rest. Top with remaining cool whip. Chill for
several hours. When ready to serve top with the fresh berry's.
Now for a tasty dinner before the desert!
Chicken Broccoli Casserole
2 cans cream of chicken soup or cream of mushroom soup
1/2 cup half and half or regular milk
16 oz bag frozen Broccoli cuts
16 oz bag frozen sliced mushrooms
12 oz bag frozen pearl onions
1 pkg Lipton onion soup mix
4 to 6 boneless skinless chicken breast halves
3 cups shredded cheddar cheese
2 sleeves Ritz crackers crumbled up
Butter flavored pam
Spray a 13 x 9 pan with the Pam. Lay the chicken in the pan. Combine the
soups(cans and dry) and the milk in a bowl. Spread the broccoli over the
chicken, then the mushrooms and the onions. Then spread the soup over all. Next
cover with the cheese. Sprinkle the cracker crumbs all over the top and spray
with the Pam to moisten all. Bake in a preheated 350 oven for 1 hour.
Enjoy, Billie in FL
In response to Sylvia question, Great Northern Beans are
white Italian kidney beans. You can also us Cannelloni beans in this soup. I
would not use other white beans like navy as they break down to easily. You are
right about 4 cans of beans being a lot to use. I cut my recipe down to 2 cans
of beans (the original recipe called for 4).
Bobbie/IL
Good morning Nancy and everyone,
I have been reading so many back issues, I am getting them all confused, easy
done these days. Thank you Sandra from Oregon 1st April Recipes - I did use
the food processor as suggested for "rubbing in" some cream scones, I wasn't
thrilled with the outcome, but looking back it was the very early days when I
had the hand problems and I was feeling a little peeved that I couldn't use my
tried and trusted method. So I will try the processor again. Billie in Fl. I was
most impressed with the web site you recommended March 31st for Aerogarden
seed sets, but once again this selection is only available in America and
has to be paid for in $s. Most American products take quite a time to reach
here, maybe around 6 months, so meantime I will just have to soldier on trying
to germinate what I want to grow, my favorite mail order co Lakeland have just
got the gardens in, so there is hope. When you said you use your own seeds in
the aerogarden, what material are you using? I have tried various; I can't reuse
the original sponge as the roots from the existing plant would get too damaged,
so I transplant them sponge and all. The basil's root ball I told you is about 5
inches in length, it's a pretty impressive plant, but I'm scared to transplant
it and have the usual failures. I am using basil in everything.
I am a little concerned about our very early spring. March is usually a really
bad month for us, my Mother (94 years old in August) used to say it came in like
a lion and went out like a lamb, unlike this almost Summer weather. late
Feb/March in 2001 was horrendous, no electricity therefore no heating, phones,
snowed in, no hot water for 5 days and on top of this the weight of the snow
pulled one gable end down. Let's hope it's not the lamb before the lion, ie.
lull before the storm. Best wishes
Sylvia in Scoland
Sylvia in Scotland, I need more details. :) Do you simmer
the ham in cola and then bake it with the cola? By the way, I really like
reading your comments. They broaden our world, and you have a lovely sense of
humor.
Susanna in Louisiana, maybe we just like the taste of pimentos. LOL When I make
potato salad I put pimentos in it too. The juice mixes with the mayo and is so
good.
Now I have a non-food question for our Texans. My DH is really wanting to take a
trip south to see the bluebonnets again, and also the pipe organ cactus in
Arizona. I'm wondering if the bluebonnets are in bloom yet. We're hoping to see
San Antonio this time, so hints on what is fun to do there would be helpful.
Thanks!
Doris, S. Indiana
Here's another for Mareno -
Our boys like these "any time" -- yes, even for breakfast with a little bit
syrup.
This is a fun recipe that I received in an e-mail from one of my on-line recipe
sources. TINA3031 gets the credit for originally sending it into
www.AllRecipes.com. Anyway - I made this
one morning to take to work to share. The kids have several too and they liked
them as well as the ?grow-ups at work? did.
Corn Dog Muffins
1-1/3 (8/5-oz) pkg. Cornbread mix (I used Jiffy)
1-tbspn + 1 tspn brown sugar
1 1/3 eggs
1-cup milk
2/3-cup freshly grated mild cheddar cheese
6-frankfurters cut into 12 slices each
Preheat oven to 400? and line muffin tin with muffin cups (or lightly grease).
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the
eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the
dry mixture until moistened. Spoon mixture into 12 muffin tins until 2/3 full.
Add 6 slices of franks to each cup and push down into the batter a little bit.
Bake in preheated oven for 20 minutes.
Susana in Louisiana
This is for Marena in Ohio
Our boys (ages 11 and 6) really like this one. Maybe it will be something you
can use too.
Cheddar Macaroni Beef Casserole
1-Kraft Macaroni and Cheese Dinner
1-lb. ground beef
1-(14.50-oz)can, Hunts petite diced tomatoes, undrained
1/2-tspn dried basil leaves
1-cup freshly shredded mild cheddar cheese
Prepare ?Dinner? as directed on package, omitting butter. Meanwhile preheat oven
to 400E and brown down the ground beef in a skillet; drain. Add tomatoes and
basil and bring back to a low simmer for about 10 minutes. Mix the meat mixture
with the Mac and cheese put into a casserole dish. Sprinkle the shredded cheese
over the top and bake in preheated oven for 10 minutes.
Susana in Louisiana
To Boots in VA: re: getting rid of all those 'already
forwarded' names and addresses. Once you press on Forward (you can't delete them
til you're actually on the 'forward' page), left press, highlight, and drag til
you're through the names/addresses: once you let go, just push the backspace key
and they're gone! Then you can punch the cursor up (backspacing) to the top to
get rid of the empty space. Hope this helps: I hate getting those e-mails where
the previous addresses listed are usually longer than the e-mail itself!
Sue in WA
For Trish in IL regarding the PB sandwich cookies:
I made some and stuffed them extra full with creamy peanut butter, then coated
them in melted chocolate bark. They turned out great and taste very similar to
Girl Scout PB patties (Tagalongs for us old enough to remember.) I made a batch
of those along with the Thin Mint clone I have submitted earlier, for my
children's teachers, and they all got rave reviews. Thanks for the recipe.
Lori in IL
In the
April
1 n/l, Eureka, Il sent in a Cherry Cheesecake Pie recipe. Eureka,
it's definitely a keeper. Both my husband and I say it's really good, even with
the low sugar content.
Thank you. Barb in OKC
Nancy in PA,
4/1/08 Recipes . The Subway sweet onion dressing recipe was in
yesterday's (March 31) newsletter. Also, to everyone trying to find a certain
recipe, I have excellent luck searching Nancy's web site on the Recipes
Archive page.
Barbara in AL
I just sent a recipe for Cranberry Meatballs. I'm so sorry, I
sent it without checking it over, it should have also had 2 cups of brown sugar
to the recipe.
Cranberry Meatballs
1 5# bag Italian Meatballs
2 bottles (HEINZ) chili sauce
2 bottles water (use chili bottle)
2 cans drained and rinsed sauerkraut
2 cups brown sugar
2 cans whole cranberry sauce
Mix all ingredients together with meatballs. Bake in oven for 2 hours at 350
degrees. I've also used an electric roaster.
Sharlyne in TN
A question for Sylvia in Scotland. I am planning our
trip to Scotland in June. I have been told that it can be very cold and that I
needed to bring warm clothes. What our your thought?
Thanks, Nancy in Montana
Cherry Trees!
When I was growing up, my grandmother made the best cherry pie with cherries
from trees on their farm. They were a tart cherry. I have now inherited that
farm but the cherry trees just don't produce like they did 40 years ago. I would
like to replace those trees. Does anyone have any idea what kind of tree I
should buy? The farm is in NE Kansas, so it has to be something that would grow
in that climate zone.
Many thanks! Lori R.
For Pat. Quinoa has become one of my family's favorite side
dishes. It is a grain that is high in protein from South America. This salad is
one of our favorites.
Quinoa Salad
1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans, defrosted
1/4 cup walnuts, chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over
high heat. Reduce heat to a simmer, cover, and continue cooking until all water
is absorbed.
In a medium bowl, combine cooked quinoa, dried cranberries, green beans,
walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic
vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture.
Toss until well blended. Season with salt and pepper, to taste. Chill in the
refrigerator for at least 30 minutes before serving
AnneE from Pa.
For the lady that sent in the recipe for chicken and
dumplings like her grand mother?s, I make mine almost like yours and also add 1
can cream of chicken soup, and 2 Wyler?s instant chicken bouillon cubes, which
seems to give it more flavor.
Carol in MA, about the Three Bean Wacky Sweet Salad in the
4/2/08 newsletter, what in the world is Wacky Mac?
Betty Boop in Ga, I sure am glad you liked the pie! I have been trying to stay
away from sugar and have found some really good recipes. I will pull them out
and send some more in. My Dr tells me even if one does not have a problem, it
really is best to cut that sugar out as much as possible. Some I have tried were
not very good but I have saved the really tasty ones. Will get them posted.
I sure do agree with Sylvia about this time of year. Of course in South Fl it is
starting to get hot already but there is just something about the air this time
of year that is just so refreshing. I'm going to enjoy it before it gets so hot
I won't want to go outdoors!
Have a great day everyone!
Billie in Fl
Hello Nancy and everyone in Nancy-Land!
I haven't written in in quite a while (I've been very busy), but I do read the
newsletter almost every day.
I just wanted to put in my 2-cents-worth on a couple of recipes I've tried
lately - the Hot Candied Pickles recipe that was submitted back around
Christmas time. OH MY GOSH! They are AWESOME!
I've been buying the humongous jars of whole Vlasic dills at our Super Walmart -
I'm on our 4th jar!!! (I use my Vidalia Onion Chopper to cut them into smaller
pieces). I took a quart jar of these to an adult Sunday School fish fry a few
weeks and they were all eaten! All the ladies wanted the recipe. They are a
delicious accompaniment to almost everything we eat at our house. I also put
them in potato salad, tuna salad. I don't buy the jars of sweet pickle relish at
the grocery store any more because these are sooooooooo much better tasting! I
was never much of a pickle-fan before making these, but I have found a new
passion for pickles!
The other recipe I've recently tried is the Blender Cheesecake. and it's
SCRUMPTIOUS! It's very easy to make using a blender. I especially like the
versatility of it - you can stir in almost anything to customize for your
liking, such as choc. chips, nuts, maraschino cherries, etc.
Becky in MagTown, Arkansas
I used to make Kidney Bean salad when I was first
married (1955) and got the recipe from Mary Brown in Denver . She was a
dietician and she had two children, Jack and Jill. I have lost touch with her
and wonder where she and Jack D Brown are now. I often make this recipe and
think of them. It was delicious to eat in the park and listen to the concert.
Shirley in Ca.
Ham Loaf with Pineapple Topping
1-1/2 lbs ground cooked ham
1 cup quick or old fashioned rolled oats
1 tsp dry mustard
1/8 tsp ground cloves
2 eggs beaten
1 cup milk
Glaze:
2/3 cup brown sugar
1/4 cup vinegar
3 Tbsp water
pineapple chucks and maraschino cherries for garnish, optional
Combine ham loaf ingredients; mix to blend well. Form loaf in a ham shape and
place in a 13X9X2 inch baking pan. Score top lightly in diamond pattern with a
spoon or knife. Bake at 350 degrees for 30 minutes.
wisemama
Lynninlv sent in a recipe for Cannoli on
03/31/08.
I have a question? It calls for 1/4 C. Marsala. What is Marsala?
Thanks! Suzie in NW Michigan
Hi all! The Sugar Free Strawberry Pie of
March
26th by Billie in Florida deserves another applause. Timing was
everything for me on this one with my brother coming out of unexpected hospital
stay and diabetic sister-in-law coming across country to stay with us for a
couple weeks. Know there are so many of us out here who try so many recipes and
don't write each time. Thanks one and all for your contributions. Nancy, keep
'em coming!
Request: going to St. Louis, MO and looking for Good Eats maybe at The Hill;
going to Memphis and Nashville and looking for exactly where to go, too. Know
you are all connoissers out there and would love to know unique places you enjoy
going for entertainment and what you enjoy eating while in these cities.
Thanks again. Anna
Hi Everyone!
I love the newsletter and look forward to reading it everyday. I have a question
about a recipe for Baked Chicken Pecan. I can't remember if I got it from the
newsletter or not but I figured all of you knowledgeable cooks would be able to
answer. The recipe calls for pounding the chicken breasts thin and marinating
them in an ice and salt water solution. Am I supposed to pound them before I
marinate them or marinate and then pound? The recipe didn't say. Thanks for your
help!
Laurie, Coatesville PA
In the April 1st newsletter Boots from Vir. wanted to know
how to dip the Ritz cookies. I put a toothpick in a hole on the Ritz cracker and
dip in the melted chocolate. I use the block dipping chocolate for this instead
of the chips. The PB holds the two crackers together, so it isn't hard to do.
This is one "rockin" newsletter Nancy
Lou, Fl.
Nancy,
Does any one have a recipe for whip cream icing And also for Ezekiel bread ?
Also I misplaced the recipe for the coconut cream cake that you put in the ref.
over nite that is sooo moist.
Thank you kindly.
Pauline
Can someone please let me know the date for the recipe for
the Triple Lemon Bundt Cake?
Thanks, Carol
Quinoa recipe for Pat (4/01):
Warm Quinoa Salad with Edamame & Tarragon
4 servings, 1 1/2 c. each, 404 cal., 0 chol.
Can use over any greens such as arugula, Boston lettuce or wilted
spinach
1 c. quinoa, toasted
2 c. vegetable broth
2 c. frozen shelled edamame, thawed (10 oz)
1 T. freshly grated lemon zest
2 T. lemon juice
2 T. extra-virgin olive oil
2 T chopped fresh tarragon or 2 t. dried
1/2 t. salt
1/2 c. drained & diced jarred roasted red peppers (3 oz)
1/4 c. chopped walnuts, preferably toasted (cook in dry skillet over
med heat, stirring constantly 2-4 min)
Toast quinoa over med. heat, stirring often until aromatic &
crackles, about 5 min. Transfer to fine sieve & rinse thoroughly.
Meanwhile, bring broth to boil in med. saucepan over hi heat. Add
quinoa & return to boil. Cover, reduce heat to simmer
& cook gently for 8 min. Remove lid &, w/o disturbing quinoa, add
edamame. Cover & cook until both tender, 7-8 min. longer.
Drain remaining water, if necessary. Whisk lemon zest & juice, oil,
tarragon & salt in large bowl. Add peppers & quinoa mixture.
Toss to combine. Divide among 4 plates & top w/ walnuts.
(Source: EatingWell.com)
Vegetable Soup w/ Quinoa & Cilantro
1 T. extra virgin olive oil
1 T. cumin seeds
6 cloves garlic, thickly sliced
1 c. coarsely chopped onions
1 c. quinoa, rinsed & drained
2 1/2 c. coarsely chopped celery
1 1/2 c. coarsely chopped unpeeled yams
2 c. coarsely chopped red bell pepper
8 c. water
1 t. sea salt, or to taste
1/2 c. coarsely chopped cilantro
Heat oil in 6 qt. stockpot over med. heat. Add cumin, garlic, onions & saut?
stirring occasionally for 5 min., or until onions begin to soften & ingredients
are fragrant. Add quinoa, celery, yams, pepper, water & salt. Bring to boil,
reduce heat to med. low. Simmer covered for 20 min., or until quinoa is tender &
yams are soft. Stir in cilantro.
Adjust seasonings, if desired. Ladle into bowls & serve. 6-8 servings.
(Source: Going Wild in the Kitchen by Leslie Cerier)
Athena in DE
For Avagail, MO:
Cranberry Meatballs and Sauer Kraut
Meatballs:
2 lbs lean ground beef
1 cup fine bread crumbs
1 pkg dry onion soup mix
3 eggs
Sauce:
12 oz bottle chili sauce
12 oz water
1 cup brown sugar
13 oz can sauerkraut, drained
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 sauce ingredients; use chili sauce bottle to
measure water. Spoon some sauce in the bottom of an 8 x 10" baking pan. Place
meatballs on sauce and spoon remaining sauce over meat. Bake approximately 1
hour in a preheated 350 degree oven.
Makes 35-45 meatballs, depending on size of meatball.
grannym IL
I just remembered this great recipe for leftover ham. Thought
I'd pass it on.
Pat in SC
Ham Stroganoff
2 Cups leftover cooked ham cut into long thin strips
1 Vidalia onion chopped
1 or 2 TB. flour
4 TB. butter
2 cups sour cream
2 cans broiled sliced or whole mushrooms
salt and pepper to taste
a little sherry
Saute onion and ham until onion is cooked but not browned. Remove from heat and
sprinkle with four. Stirring constantly add sour cream. Return to heat add
mushrooms with a tad of sherry and stir to heat.
I serve this with rice or a ring of cooked noodles with parsley.
For those who have asked @ items for diabetics - this is a
pie that was made for my husband, who is also diabetic, but my entire extended
family has embraced it as a favorite -
I may have shared it before - but here it is again - - - -
Pam in Tibbie, AL
Cream Pie
8 oz Fat Free Cream Cheese
8 oz Fat Free Cool Whip
8 oz Fat Free Sour Cream
1 c Splenda
Lemon juice or Lime juice can be added.
1 Low-Fat Graham Cracker Pie Crust (or make your own ? I usually make my own,
with a double recipe in a 9x13)
(Pie Crust makes 8 servings; 9x13 makes 24 servings)
Cream the cream cheese. Add the Splenda. Add Sour Cream, then Cool Whip. If
desired, put in pie crust.
WW Points:
Filling = 1 (FF Cream Cheese = 1, FF Cool Whip = 0, FF Sour Cream = 0)
Crust = 24 (made from scratch)
Total = 25
Per Serving = 3
Per Serving in the 9x13 = 2
Hi Nancy, This is in response to ShirleyMay in California
about the 'coconut cake'.
Just bake your yellow cake mix cake in a 9x13 oblong pan. When it is baked and
still warm , poke holes in it with a fork, now pour the coconut milk over it,
and the other lady that u referred to that had the recipe said to add a can of
condensed milk also, which I never did but it would make it richer, than spread
a container of whipped creme (9 oz) over that and put your shredded coconut over
that. Cover it and keep it in the fridge at least a day before you use it.
Have a great day, Tennesseyanky
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
If Nancy in Pa. would go to
http://www.nancys-kitchen.com and at the top of
the page there is a search area to look for recipes listed in newsletters. She
just needs to type in the recipe she is looking for and she can find it that
way. Chris in NM
For Pat in SC in the same newsletter looking for a cr?e brule pie recipe I
found this:
http://www.foodnetwork.com/food/recipes
5,00.html Cr?e Brule? Pie. I didn?t
include the recipe, because I wasn?t sure we could post it. The link will take
Pat directly to the recipe, though. It sounds exactly like a custard pie.
Chris in NM
I was very happy to see Spanish Bar cake recipe One of
the memories from the past! Isn't it fun to reminisce sometimes!
Mary Ann upstate N Y
To Avagail in Mo the meatball or made first the sauerkraut,
and cranberries or in the sauce
Carol's Meatballs - German Style
2 lbs. ground chuck
1 pkg. dry Lipton onion soup
1 bottle Heinz chili sauce
1 c. bread crumbs
16 oz. can Frank's sauerkraut, drained
1 can Ocean Spray whole berry cranberries
1/2 c. brown sugar
Mix ground chuck, dry onion soup, 1 cup bread crumbs with your hands and shape
into small meatballs. Put in pan chosen to bake in. Mix in separate bowl, bottle
of chili sauce and using the chili bottle - 1 bottle of water, the brown sugar,
sauerkraut and can of cranberries. Mix well altogether and pour over meatballs.
Bake uncovered at 325 degrees for 2 hours. After 1 hour stir gently, not to
break the meatballs.
Source:
www.cooks.com
Marlene in Fl.
Nancy, I want to thank folks for the answers to my 2
questions. I thought I could probably use my blender for the pea soup but now I
definitely will! Also, am going to try the tamales! If I "goof" I'll just make a
casserole! Sylvie in beautiful Scotland- Cannoli is a Fabulous Italian dessert!
I just love them and now, with the great recipes from the Nancylanders, I'm
going to make my own! Our little town doesn't have an Italian bakery and I miss
all those "good" goodies!
I thought I'd share a "cute " happening. I'm cat-sitting for my youngest
daughters rather large kitten. The other night my hubby put the sprinkler on the
garden. Her kitten was trying to "chase" down the bird that was wettting him!!
Also, hubby planted lots of beans in the garden, then we had a good soaker rain
and now our beans are coming up everywhere but in the rows!
Thanks to Nancy for all she does, especially with her busy schedule!
Sue in Fl
I will be participating in a baking contest this
summer. The theme is apples. So I am in searching for very good cookie
recipe, and any pie or bread, (quick or yeast) TNT recipe anyone is willing to
share.
Thank You, Gloria, Indiana
For Brenda in Indiana who requested a tried and true recipe
for Red Beans and Rice: This recipe was given to me by a 'tried and true' Cajun
friend about 25 years ago and we have had it about once a month ever since. Hope
you enjoy it as much as we do. I don't think you will find any better recipe
than this one but if you do, please send it in.
Red Beans and Rice
1 lb. dried small red beans ~ 2 cups (not kidney beans).
Clean and rinse beans, cover with water and soak overnight. Or cover with water,
bring to a boil and boil 5 minutes. Pour off water and re-cover with fresh
water.
1 lb. ham, cut into 1" cubes or equivalent of ham hocks
1-1/4 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 Tbsp. Worcestershire sauce
1 large bay leaf
1-1/2 tsp. sugar or 1 tsp. honey
1/8 tsp. cayenne pepper
1/4 tsp. Creole seasoning or black pepper
6 drops Tabasco sauce
1/2 tsp. cumin (optional)
1 lb. pure pork sausage links cut into 1" pieces
1/2 cup chopped green onion tops
1/4 cup chopped parsley
Add above ingredients except sausage, green onions and parsley to soaked beans
and cover with water by about 2". Bring to a boil. Lower heat and simmer covered
for one hour. Add sausage. Continue to simmer for another hour. Add green onion
tops and parsley: simmer 30 minutes or until beans are tender. Approx. 15
minutes before cooking is complete add 1-1/2 tsp. salt. Serve over cooked rice.
If a thicker juice is desired, before beginning the last 30 minutes of cooking,
mash several of the beans against the side of the pan.
Peg in beautiful East Tennessee
For Diana from Il.
Try using baby oil in shinning up your stainless sink. On a dry sink, use paper
towel to spread some of the oil around. It really shines it up and looks like
new.
To clean it, hopefully others will write in and tell you what to use. The baby
oil does a great job in giving it a great shine when it is clean. Try it, I
think you will be pleased.
Nancy have a great visit, you certainly deserve it.
Lois from Fl.
Hi everyone! I'm searching for a Turkey Jerky recipe. My kids
have discovered that they absolutely love it. But it is quite pricey to purchase
already made. If any of you can help me out, i'd be thrilled.
Mariann in Michigan
Brenda in Indiana was looking for a recipe for red beans and
rice.
Red Beans And Rice.
2 cans kidney beans with liquid
1/2 red pepper, chopped
one medium onion, chopped
one clove garlic, minced
1 packet Sazon Goya
2 tablespoons Goya Sofrito
1 tsp Goya Adobo
1/4 tsp cayenne pepper (or to taste)
1/2 - 8 oz. can tomato sauce
cooked rice
Saute the onion and garlic in 1 tbsp. olive oil. Add the 1/2 red pepper and
saute 5 minutes more. Then add the kidney beans with liquid, the Sazon, sofrito,
adobo, cayenne pepper and tomato sauce and simmer, uncovered for about 20
minutes. Serve over cooked rice. This is delicious. Goya products should be
available in the Hispanic section of your supermarket.
Laurie in Brooklyn, NY
Amy in Tenn. asked for a recipe for cooking turnips. I always
used cured meat (old) my favorite is cured pig tail. I use this to cook all vegs.
such as beans, peas, or even in soup....We always grew and cured our own meat.
We also used "fat back" but I perfer the cured pig tail....
This is probably a southern thing but you are sure missing a
lot if you cant find the cured meat. One of our stores does not carry it but one
does and I always buy some and keep it on hand.. Ask your grocer about getting
some. I also cook the green leaves and roots this way. We always" hilled" our
sweet potatoes using dirt and pine straw. Brought back many memories. this was
in the 4-9 news letter.
Sue from Ga.
