For Sylvia from Scotland
Will be seeing Edinburgh, Dumfries, Glasgow, St. Andrews, Stirling and trying to
work in some if not all of Aberdeen, Inverness, Perth and Dundee.
Big Jim
Good morning Nancy,
I am responding to Debbie/AR - Doris in De - Leslie from Texas - Susan in Iowa -
Joan from Ma - Barb in OKC - Barb in Fl. - M in Montana and Jan in DE in the
April 12th newsletter who all wanted recipe for the Hot Candied Pickles
resubmitted. I looked and looked and did not find any recipe worded exactly like
that! However I did find the following, so maybe this is it!
http://www.nancys-kitchen.com/2008-february-recipes/feb-06-2008.htm
For Judy in 2-5-08 newsletter re dill pickles. I have never tried to make dill
pickles--just the 21-day sweet pickles. I have, however, made the following
recipe using commercial dills and it's very good. Maybe you could cut it in
fourths and try it on one quart of yours to see if it works before you actually
throw away all that hard work.
Dressed Up Dills
1 gallon sliced dills
4-5 coves sliced garlic
5 lb sugar
2 or 2 and 1/2 oz Tabasco (or any other good hot sauce)
Drain pickles in colander. In same jar start layering about 1/2 cup pickles, 1
cup sugar, a sprinkle of garlic and Tabasco. Continue layering until all
ingredients are used up. Close jar. For about three days, frequently roll, turn,
and/or flip jar to circulate the juices that are forming. Good luck.
Jackiets from Louisiana
It seems to me that the ingredients in the above recipe would be hot and
candied! I could find nothing in Dec. 2007 newsletters.
Chris in NM
And for Jan in DE who is asking about fried dill pickles in the same newsletter,
we have had some, too, in Colorado Springs, CO. They are a popular appetizer
most anywhere, but mostly in the SW or W. They are yummy! Dips are included with
them, like marinara and Ranch. I will include a recipe we have used for these
pickles. Lots of recipes call for sliced pickles, but we prefer spears.
French Fried Dill Pickles T & T
1 qt. dill pickles, thinly sliced lengthwise
1 3/4 c. flour, divided
3 dashes Tabasco
2 tsp. red pepper
1 c. beer
2 tsp. paprika
vegetable oil
2 tsp. garlic salt
1 tsp. salt
Dredge sliced pickles in 1 c. flour and set aside. Combine remaining 3.4 c.
flour, pepper, paprika, salt and garlic salt, Tabasco and beer. Mix well. Dip
dredged pickles into batter. Deep fry in hot oil - 375 degrees - until pickles
float to surface and are golden brown. Drain on paper towels and serve
immediately. Yields about 2 1/2 dozen. You can use marinara sauce or ranch
dressing to dip the pickles in. Very good!!!
http://whatscookin.proboards4.com/v45index.cgi?
http://www.recipe-recipes-message-board.com/forum/
Nancy, you take care and get some rest! Hugs to all!
Chris in NM
New and Updated Recipe Pages
|
Easy Recipes |
Banana Recipes | Blueberry/Blackberry
|
Cabbage Recipes |
Carrot Recipes |
Cherry Recipes |
Cornbread Recipes | Fritter
Recipes |
Grill Recipes |
Orange Recipes |
Pear Recipes |
Pineapple Recipes
|Rice
Recipes |
Salmon Recipes |
Shrimp Recipes |
|Spinach
Recipes |
Soup Recipes |
Stew Recipes |
|Strawberry
Recipes|
March Alphabetical List of Recipes
March 2008
Hi Nancy, hope you are well on this Spring day; not
warm yet, but still not awful here in NY.
I was intrigued by the Hot Candied Pickles, as apparently were a lot of other
people. I will wait for the recipe to show up (hopefully), but here are some
recipes I found on
www.Cooks.com:
:
Candied Dill Pickles
Slice a quart of dill pickles into smaller pieces. Throw away brine. Put pickles
in large bowl. Add 12 whole cloves and 1 cinnamon stick broken into pieces. Pour
1 3/4 c sugar
over pickles, do NOT stir. Cover and leave at room temperature for 24 hours.
Next day, stir occasionally for 24 hours. Third day, put mixture back in jar and
refrigerate.
Candied Dill Pickles
Take dill pickles out of a quart jar, do not use the liquid they are in. Rinse
and dry pickles. Put in cold water and let them soak 1 hour. Drain and dry. Cut
pickles in slices or
strips. Put in a non-metalic bowl. Add 1 t mustard seed, 1 t whole cloves, 1/4 c
vinegar and 2 c sugar. You can do this without the mustard seed and cloves. They
are optional. Let pickles stand overnight. Put in the original jar and
refrigerate 2-3 days. They will
be crunchy and can be kept refrigerated a long time.
Christmas Candied Pickles
Drain and wash 1 quart of dill pickles and cut into rings.
Make syrup:1 c vinegar, 1 c water, 5 c sugar, 4 sticks cinnamon, 1 small package
red hots cinnamon candies.
Heat syrup until dissolved (quite some time). Pour over pickle rings. Let stand
overnight then refrigerate.
Hudson Valley Kathleen
Recipe Message Board
for Nancy's Kitchen.
Thanks to Chris NM and all the others that help keep the message board going.
You all are appreciated.
Nancy Rogers
Hi to all,
I tried the topsy turvey container for the tomatoes too. My daughter got
me 2 of them about 5 yrs ago. I got good quality plants, and watered them like I
was supposed to and my plant only developed a tomato or two on each plant. I
would think anyone would do better to use the biggest pot they could , or have
room for, as to use one of those things.
Have a good day, Tennesseyanky
I have tried to get into your site with the alphabetical
index of recipes. I keep getting a popup when I go on to the site. I
don't get one with the online newsletter. Can you tell me why one has it
and the other doesn't?
Cheryl
Comment
There is one popup when you enter the site with the index of recipes and only
that one popup shows only once every 24 hours no matter how many pages viewed.
At one time there were popups on the daily online newsletter as well. I
dislike them as much as anyone. I have made every effort to keep ads and the
popups at a minimum. Some sites are so covered with ads it is hard to find
the content. As long as the ads and popups pay for the hosting and web
site costs they will remain off the daily online newsletter. It is the
highlight of my day to compile this newsletter. Thank you for allowing it to
continue for the past 12 years.
Nancy Rogers
Hi,
My Grandson has an egg allergy as well as sesame seed (therefore his mom is
avoiding nuts for the time being. Does anyone have ANY bakery recipes without
eggs? Or any other favorite egoless desserts?
Marlee C.
For Lisa in Texas: For our daughter's big 50, I sneaked out
to her car back bumper before she left for work and taped on a homemade banner
which read: HONK TO WISH HER A 50TH BIRTHDAY!! Needless to say she was honked at
constantly. People would pass her, smiling, waving and honking. She thought
everyone was upset with her driving so she slowed down, but with another honk,
she speeded up. She couldn't understand what was going on until she pulled over
to the the side of the road and walked around her car. Then she understood and
laughed until she cried. We have a fun family and are always pulling something
on each other.
Lynda from Texas
Crustless Quiche
3 ? 4 TB fine dry plain bread crumbs
1 cup chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
Salt & pepper to taste
Preheat oven to 425?F with rack in middle. Use a 10 inch quiche dish or 10 inch
glass or ceramic pie plate. Butter quiche dish, then sprinkle all over with
bread crumbs.
Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat,
stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then
evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, salt & pepper, then pour over cheese. Bake
until top is golden and custard is set in center, 20 to 25 minutes. Cool
slightly before cutting into wedges.
Serves 3 ? 4
Dawn -Cape Cod, MA
Does anyone have a recipe for the bean soup sold at Meg
O'Malley's restaurant in Melbourne, FL for 18 cents a serving??? It is
delicious - I would love the recipe if anyone has it.
Thank you. Dara in KY
Peanut Butter Sandies
1-3/4 cup smooth peanut butter
1/4 ts of salt
1 cup light brown sugar
1 cup flour
Preheat oven to 350. In a large bowl, beat together sugar, salt and peanut
butter. Slowly add flour and mix until thoroughly combined. Using your hands,
roll about a tablespoon of dough into a ball. Place on an ungreased cookie sheet
and press slightly to flatten.
Bake 8 minutes or until the bottoms are lightly golden. (If you want to add a
walnut or pecan or Hershey Kiss this is the time to do it). Allow cookies to
cool on the sheet for about 5 minutes then carefully remove to wire racks to
continue to cool. It is best to allow them to cool/set completely before eating.
Makes about 2 dozen cookies
Note: you can add a Hershey kiss or a toasted walnut to these when they are
right out of the oven.
Dawn - Cape Cod, MA
This is for Millie in Baltimore. Please submit your
recipes there are a lot of us who are single or a couple and would
love to make only one or two servings of a dish, the recipes can always be
doubled or tripled if need be to make larger servings, but it's a great amount
for testing a recipe too. When I try a new recipe most of the time I will halve
the recipe so if I don't like it I don't end up wasting a lot of food. Plus it
helps to make less food so I eat less!
Nancyb
For Bobbie/IL (12 April Recipes ) who asked about
brining pork chops. I've brined pork chops with great success and cooked
them in the oven, breaded in a skillet, or grilled them.
However, you might also try another technique. Michael Booth recently had an
article in the UK Independent where he recommended salting meat as soon as you
get it home, even if you aren't going to cook it for a day or so. He said that
one might think it will dry out, but that research shows that salting meat early
makes it taste better and keeps the moisture in because it changes the cell
structure in the meat and reduces the bacteria on the surface. Just rinse the
salt off and dry the meat before cooking. I haven't tried this yet since I just
came across the article, but the theory does fit in with something similar I
have tried with excellent results. The January issue of Cooks Illustrated had an
article on how to make cheaper cuts of meat taste like the more expensive ones.
In it they coated a piece of meat with 4 tablespoons of kosher salt, wrapped it
in plastic wrap, and refrigerated it for 24 hours. Then they cooked it at 180
degrees for a long time till it reached the right internal temperature. I've
tried this with a bottom round roast and a chuck roast. They were both tender
and juicy with an enhanced taste.
Dave in Colorado
Hello Nancy,
This is my first time writing & a fairly new subscriber. I would, also, love
that recipe for "hot
candied pickles."
Sounds great. This is from the 4-12-08 newsletter
Thank you. Peg in WI.
I wanted to thank every one for the turnip recipes. My
mom and I are eager to try these out. I also wanted to pass on an easy breakfast
idea. I use a muffin tin and spray it with cooking spray (i like olive oil) or
you can use melted butter. I crack an egg into each one and bake it when set I
put cooked meat and cheese on top. They come out the right size for a biscuit. I
have been doing these for years. My daughter puts hot sauce and butter in the
bottom of hers. Rachel Ray did this but put the meat on the bottom to form a cup
(ham) and then cheese then her egg. The come out ok this way but I like my way
better for biscuits.
And the person who posted the "To
Die For Pot Roast"
It was really to die for. We had it for two meals. The second one we heated the
gracy and meat together and added an extra brown gravy pack. Then we served it
over toast. Thank you all for all your hard work.
Amy B in Tennessee
April 12 newsletter. Have enjoyed riced potatoes for many
years. I never do anything to them after riceing. The gravy penetrates and they
are delicious and less calories. They also rewarm as fresh in the microwave. I
finally found one made out of a strong plastic type material with holes only on
the bottom. No squirting mess! Washes great in the dishwasher.
The old guy in Mesa. Az
Good morning all from Boston, MA. I would really appreciate
if Millie in Baltimore could submit recipes for 1-2 servings. Nancy this is a
great cooking site. Thanks to all.
Eileen
Easy Bavarian Apple Sauerkraut
1 package (one pound) brown and serve sausage
1 (14-15 ounce) can applesauce
1 (14-15 ounce) can Bavarian sauerkraut
Brown sausage links in a large heavy skillet. Combine applesauce and sauerkraut.
Add to sausage and drippings. Heat thoroughly. Serve with mashed potatoes.
Nancy Rogers
Applesauce and Sauerkraut Pork Ribs
3 to 3-1/2 lbs country style pork ribs
1 tsp. oil
1 can (32 oz) sauerkraut
2 C. applesauce
2 C. thinly sliced onions
3/4 C. chicken broth
3/4 C. apple juice
In a large skillet over medium-high heat, brown ribs in oil. Arrange ribs in an
ungreased 13 x 9 inch baking dish. Rinse and squeeze sauerkraut; layer
sauerkraut, applesauce and onions over ribs. Combine broth and apple juice; pour
over all. Cover and bake at 350? for 1-3/4 hours, uncover and bake 15 minutes
longer or until onions just begin to brown. Serves 6
Nancy Rogers
In the April 12 n/l, this appeared:
Carol asked what date Triple Lemon Bundt Cake appeared. I have it in my file
dated April 3. I hope this helps her. Nancy, I appreciate all you do to help us
with this newsletter. Thanks much! Ditamac FL/MI
Carol, I finally found the recipe in the
March '08 n/l.
Barb in OKC
Hello To My Nancy Family:
I was hoping someone could help me retrieve an old family recipe that has been
lost. It is called Greek Chicken. Any help with this recipe would be
greatly appreciated from many family members who are anxious to cook it for the
next generation to enjoy.
Thank you so much.
CindyO
Millie in Baltimore
in the April 12th posting, you stated that you had recipes for 1-2 servings.
I am basically by myself and sure would enjoy any recipes you would be willing
to submit for just one or two servings.
Nancy, I sure do enjoy the newsletter. Stay safe and well.
Layna in Kansas
Hi Nancy, Just wanted to say hello and thanks again for
keeping these newsletters coming. Your a blessing to a lot of us.
Take care, Fran, Upstate New York
Hello Ya'll. In the south Texas (near Corpus Christi) area we
have not had enough rain this year to have many blue bonnets. Some years
they are thick due to a rainy season. I do understand they are beautiful about
100 miles to our north, from San Antonio north ward.
For many years I have used my dehydrator for making jerky, using
hamburger and the mix from Wal Mart. The grandkids love the fruit roll-ups made
with a mixture of 2 cups of unsweetened applesauce and a 3 oz. package of your
favorite Jello. For my sugar sensitive grandkids, I used sugar-free Jello. Just
cook them until they become done and aren't sticky. If I went to visit them
without taking them their "fruit roll-ups" they would be disappointed. With 20
grandkids, I have to be careful to get each of their favorite flavors!
Thanks again to Nancy and all the Nancylanders for the great recipes and helpful
hints. Ya'll take care and God bless.
Lynda in Texas
Thank you ladies for your suggestions on the Turkey Jerky. I
guess i'll just have to start trolling and experimenting. Thanks so much.
Mariann in Michigan (soon to be Mariann in Kentucky)
For Shirley in Calif.
Coconut Cake With 7 Minute Frosting
3/4 C coconut milk (see instructions)
1/4 C finely grated fresh coconut
3 C cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 egg whites, beaten stiff
1 3/4 C sugar
1 C butter
3 egg yolks
1/4 C milk (more or less, depending on amount of coconut milk in
coconut)
1-1/2 tsp. vanilla extract
Prepare the coconut by drilling a hole in the "eye" and draining the milk.
Hammer into pieces and remove white meat. Grate. Sift the flour, baking powder
and salt together.
Sift again. Beat the egg whites stiff then add 1/4 C of the sugar. Beat in and
set aside.
Cream the butter until fluffily and add remaining sugar and the egg yolks,
mixing well.
Add flour alternating with the milk and coconut milk. Blend until smooth. Add
vanilla and the 1/4 C grated coconut. Fold in egg white mixture and pour into 3
generously greased and lightly floured 8 inch cake pans. Bake in preheated oven
for 30 minutes. Cool and frost with Seven Minute Frosting.
Seven Minute Frosting
2 unbeaten egg whites
1 1/2 C sugar
5 tbs.. cold water
1/4 tsp. cream of tartar or 1 1/2 tsp. light corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1-1/2 C shredded coconut
Put egg whites, sugar, water, salt, and cream of tartar or corn syrup in top of
a double boiler over rapidly boiling water. Beat with an electric mixer for 7
minutes as it cooks
or until the icing stands in peaks. (I find it imperative to time
this...otherwise you never cook it long enough) Remove from heat, add vanilla,
beat until spreading consistency.
Spread on cooled cake and cover with shredded coconut.
Emma
For Sally in Pa In the
April 12 newsletter
Sally was asking about the size can of sauerkraut to use in the recipe for
Cranberry Meatball. I use 2 cans of 14oz sauerkraut.
Sharlyne in TN
Millie in Baltimore, There are many people who live alone and
would appreciate your recipe for 1 or 2. I get tired of eating the same
meal for 4 or 5 days in a row. LOL The ricer is also good to rice turnips after
boiling. I add salt and pepper and a little butter.
Loretta in Va.
Lemonade Sugar Cookies
1 cup sugar
1 cup butter
2 eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
1 can (6 ounces) frozen lemonade concentrate, thawed
extra Sugar (not confectioners)
Cream sugar and butter. Add eggs and beat until light and fluffy. Sift flour and
soda together. Add alternately with 1/2 cup lemonade concentrate. Drop by
teaspoonfuls, 2 inches apart, onto an ungreased baking sheet. Bake in a
preheated 400 degree oven for 8 minutes or until lightly browned edges. Brush
hot cookies with remaining lemonade and sprinkle with sugar. Remove to wire rack
to cool,
Nancy Rogers
Happy Sunday everyone
hope this finds you fit and ready to face the week reading all wonderful
newsletters! I love the Grilled Shrimp and Spinach Salad from Applebee's
but cannot find the recipe for it. Please, if anyone has a copycat/clone of it I
sure would appreciate you sharing. Have a lovely week.
Fran in FL
Does anyone have a recipe for Cake Flan? I understand
it's made with a cake mix and then a flan recipe poured on top. I need amounts
and temperature .
Ana Maria from Fl.
To Connie and Jan re pickles.
My daughter gave me this recipe so I call it Bobbye's Dressed Up Dills,
but it is probably about the same recipe:
1 gallon sliced dill pickles
4-5 cloves sliced garlic
5 pounds sugar
2 to 2 and 1/2 ounces Tabasco hot sauce.
Drain pickles in colander. In same jar, start layering about 1/2 cup pickles, a
cup sugar, a sprinkle of garlic, and Tabasco. Continue layering until all
ingredients are used.
Close jar. For about three days, frequently roll, turn, and/or flip the jar to
circulate the juices that are forming. Then enjoy.
jackiets from Louisiana
Nancy,
Several months ago, some of the readers were talking about pie pans, and someone
inquired about where to get the cast iron pie pans or pie plates. I have just
purchased two, and am thrilled at the quality and the price. These were
purchased online through a outdoors catalog called "Sportsman's Guide."
They are a pre-seasoned, 12" diameter plus the lifting handles, 2 1/4" deep, to
make a 10" pie. The price was $17.97 plus shipping. The stock number is
WX2-134935. The web address is
www.sportsmansguide.com.
Sandy H, Blue Springs, Missouri
Nancy,
So glad you had a great visit with your family. Glad to have you back home and
back to putting the newsletter together. We all appreciate it.
For
Millie in Baltimore (4/12)
who said she doesn't submit any recipes because most of hers are for 1 or 2. We
who are alone and cook only for ourselves would appreciate some of her recipes.
It is a chore trying to cook for one after cooking for a large family for many
years. I can't seem to adjust lots of my recipes and wind up with many
leftovers. I freeze some of the leftovers but some just doesn't freeze too well.
Thanks in advance.
Oma in LA (Lower Alabama)
To
Millie in Baltimore in April 12
Recipes . I
would love to see your recipes for 1 or 2 persons. Since there are only two of
us in my home, I'm sure I could use them. Others would enjoy them too, I am
sure. Thanks.
Nancy, yours is my all time favorite newsletter. Love Ya.
Shannon in Colorado
Does anyone have any good ideas for gardening in
containers?
We would like to do a garden for the kids's Sunday school class this summer, but
there is nowhere on the church grounds that could be dug up and planted. We did
have a suggestion of planting in old tractor tires and have found some that we
could have. Next question is what would be best to fill it in with to plant?
Anyone have any ideas? This may be more work than we want!
Thanks in advance.
Kathy Clark in SW Kansas
Nancy, as with all that you do for us, this looks great. You
work so hard to please us and it is so, so appreciated. How fortunate and
blessed we all are to have you in our lives.
Bless you, Barbara in Corsicana,Tx.
Strawberry Cubes
1 package (10 ounces) frozen strawberries, partially thawed
1/2 cup sugar
1 can (6 ounces) evaporated milk
1 tablespoon lemon juice
1 cup crushed ice
Break strawberries into chunks. Place all ingredients into blender container.
Blend on high until thick (about 2 minutes). Pour into an ice tray. Freeze until
firm.
Sue
Cherry Coke Dessert
1 (14 to 15 ounce) can red or pie cherries
1 cup sugar
1 cup water
2 packages (3 ounce each) cherry Jell-O
1 (8-1/2 ounce) can crushed pineapple (undrained)
1 cup chopped nuts
6 ounces Coca Cola
Combine cherries, sugar and water in saucepan. Bring to boil. Simmer for 3 to 4
minutes. Add Jello and stir until dissolved. Chill until syrupy. Add pineapples,
nuts and Coca-Cola. Mix thoroughly. Chill until firm.
Linda NM
This is Kathleen from Central IL.
Green Bean Chili
1 lb. ground beef
1 medium onion diced
2 -16 oz. cans diced tomatoes
1 medium diced green pepper
4-16 oz. cans French style green beans, including the juice
1 pkg lawry's chili seasoning
Brown ground beef, onion, and green pepper. Drain fat. Add the rest of the
ingredients and simmer for 60 minutes. This is great with shredded cheese on top
and corn chips on
the side.
This is my very own recipe. I have been making it for nearly 30 years. Every one
seems to really enjoy it even though it seems strange.
Pat from north Texas asked:
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.
My neighbor used one last year and frankly, I was not impressed. Although the
tomatoes hung out of the bottom of the container, they kept trying to turn
themselves and grow upward. They also grew very long and gangly and produced
poorly.
I personally have had excellent luck with both red and yellow varieties of
Tumbling Tom tomatoes especially bred for hanging baskets. They're available
from several seed distributors and are very prolific and attractive. I hang mine
from a shepherd's hook in full sunshine. The pot I use came from Wal Mart and
has a self-watering base. My three
Tumbling Tom plants for this summer are up and growing in small pots and should
be ready for transplanting into their hanging basket in about three weeks.
Still on the subject of growing tomatoes, the same neighbor grew Golden Gem
Chinese cherry tomatoes last year and gave me a couple of plants for my garden.
They were amazingly sweet with excellent flavor, thin skinned, prolific, and
didn't split from excess rain as many cherry tomatoes are apt to do. You can bet
I'm growing them this year!
Leah
This is a recipe I have made for many years and have made few
changes except now I do it in a slow cooker. I got the recipe in the 50s off of
a TV show in Omaha, NE. If you have not used the slow cooker liners look for
them at the store as they save a lot of clean up.
BBQ Shortribs
3 Tbs. oil (Crisco, vegetable oil or Olive oil)
1 clove garlic, minced
3 pounds shortribs
2 medium onions, sliced
1 cup ketchup (I used Heinz spicy variety but any works)
1/2 cup vinegar (I used half white and half cider)
1 Tbs. paprika
1/4 to 1/2 tsp. chili powder
1/4 tsp. red pepper (cayenne)
1 can beef broth or make your own
1/2 tsp. dry mustard
salt and pepper to taste
Brown ribs in Dutch oven, add garlic and shortribs and brown well, add the
onions
and cook until the onions are softened. Combine other ingredients and mix well.
Pour over meat. Cover and bake in a 350 degree oven for 2 hours, stir 3 to 4
times while it is cooking. I take all the bones out and pitch them and serve
over noodles.
For the slow cooker I brown the meat and follow the recipe through the onions.
At that point I put it in the slow cooker, mix the other ingredients and pour
over the ribs. I cook it on low for about 8 hours take out the bones and enjoy.
My sister said she just puts it all in the slow cooker and cooks it about 8 to
10 hours.
I love this dish and so does my family. Have served it to guests and they always
want the recipe when they leave.
Marinated Slaw
1 lg. Cabbage
1 lg. Onion
1 green pepper
1/2 c. pickles (sweet)
1 tsp salt
1 tsp. black pepper
1 c. vinegar
1/4 c. vegetable oil
1 tsp. mustard
1 c. sugar
Mix first five ingredients together - set aside. Mix other ingredients and place
in saucepan. Bring to a boil - boil for 1 minute. Pour over cabbage. Press
cabbage down into vinegar mixture, let stand for 1 hour or overnight.
Sue
Hoping someone out in Nancyland will be
able to help me. Used to have a recipe for Walnut Cake from a newspaper. My
son's favorite - I lost in the process of moving from one house to another. It
had Bisquick in it, sugar, lots of chopped walnuts and either orange extract or
lemon extract, etc. When the cake was done you poured orange or lemon flavored
sugar water over it. This recipe is not the Greek walnut cake. I tried that one
- it is too heavy and dense. I asked on Bisquick website, but no help there.
Ditamac FL/MI
Nancy someone had asked for recipe's for Quinoa.
I will send some in next week.
In the meantime...
this is a very important concerning using Quinoa....
You MUST ALWAYS thoroughly rinse Quinoa before using it! I dont remember the
reason, but there is something on the Quinoa that you must rinse very well
before cooking etc.
Maybe someone else out there remembers the specific reason why? All I know is
when I first learned about using Quinoa, it was very expressed that you must
rinse it thoroughly before using it....so PLEASE rinse it well!
Biggest Hugs!
Suzie in NW Michigan
The other day Mary Jo in MD sent in a recipe for BBQ Spam
and made me wonder if anyone else ever had BBQ Bologna? My mom used to
make it when I was a kid. Also made BBQ wienies and BBQ hamburger Patties. Guess
it was cheap way to stretch a dollar back then. I used to make it occasionally
for my kids when they were younger, but haven't made any of them for years. So
while it was on my mind, I made the BBQ Bologna last night and my husband wanted
to know if I was over my grocery budget this week, lol, told him I just wanted
to feel like a kid again.
Y'all have a great day!
Lisa (East Texas)
For Jo in Indiana: 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."
I think she is looking for "Rivels" from the Mennonite-Shaker, Penn-Dutch
population. I made these once in my kitchen about 25 years ago and liked them.
Sorry for no available recipes, but an internet search for recipes from the
Mennonite-Shaker,Penn-Dutch
population would probably find them. Best of luck.
Hudson Valley Kathleen
This is for JP
I saw your request for Kentucky Cornbread Salad in the
April 9th issue of our
"Nancyland News". Here's how I make mine -
Cornbread Salad
2-pkg Corn Muffin Mix
1 sweet purple onion, chopped
1 pkg pre-cooked bacon,prepared in microwave and crumbled
1/4-cup mayonnaise
6 Roma tomatoes, diced
1 green bell pepper, diced
1/2-cup sweet pickle relish
1/2-cup sweet pickle juice
Parmesan Cheese
Mix 2-pkg Corn Muffin Mix according to package directions in a large mixing bowl
and pour into prepared skillet. Preheat oven as directed and bake for 20 minutes
or until done.. Allow to cool. Remove from pan with spatula and hands and
crumble. Combine, tomatoes, onion, peppers, bacon and relish and add to
cornbread. Combine mayonnaise and pickle juice; mixing well. Pour over cornbread
salad. Sprinkle with Parmesan cheese and chill until ready to serve.
Susana in Louisiana
Here is a cornbread salad I have made for several years and
whenever I take it to a potluck, etc. everyone wants the recipe.
Cornbread Salad
1 16 oz. package dry cornbread mix
1 4 oz. can diced green chiles
2 cans pinto beans, drained
1 8 oz. bottle Ranch style salad dressing
1 green/red/or yellow pepper chopped
2 15 oz. cans whole kernel corn, drained
2 tomatoes chopped
3 oz. bacon bits
8 ozs. shredded Cheddar cheese
2 green onions, chopped
Prepare cornbread mix according to package directions adding green chiles. Set
aside and allow to cool and crumble. Place half of the cornbread in bottom of
large bowl. Evenly lawyer with 1 can
beans, 1 cup salad dressing, 1/2 chopped pepper, 1 can corn, 1 chopped tomato,
1/2 bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same
order with remaining ingredients beginning with the cornbread. Cover,
refrigerate 2 hours and serve chilled. Makes 6 servings.
Martha B
My son is in the Air Force and leaving for Iraq soon
and I would like to have a going away party for him. Does anyone have any
great ideas for the party? Also, I would like some punch, casserole and cold
salad recipes that I could make for the party. Thank-you Wendy from Wisconsin
Cucumber Salad
7 cups thinly sliced cucumbers peeled
1 cup thinly sliced onion
1 cup sliced red and green peppers
1 Tablespoon salt
2 cups sugar
1 cup white vinegar
Mix all together and let set in fridge for 24 hours. Put in ziplock bags or
freezer containers and freeze. Thaw when ready to use-will be crisp and tasty.
Nancy Rogers
Hi Nancy,
I sincerely hope you are feeling better, and enjoyed your recent family time. My
request is not food related. My family just had a suicide death. We are all
overwhelmed with so many mixed emotions, heavy hearts, anger, unanswered
questions, unending tears, and emptiness. I would like to ask all my Nancy Land
Friends for your prayers for me and my family. I know that God never takes us
somewhere unless He knows we can deal with it, and He is always there to help.
Thanks to all of you so much,
Scooch in Florida
Hello to all in Nancyland. Thanks again to Nancy for the great job she does
to please us. My request is how to get rid of ants. It is that time and
my granddaughter has a problem. Thanks for any help. Mary, Green Brook,NJ
