A rule of thumb for cooking vegetables
covered or uncovered is that, in general, vegetables that grow underground
should be cooked covered; those that grow above ground should be cooked
uncovered. Cook them with a minimum of water unless you want to save the liquids
for soups and sauces.
Open canned asparagus from the bottom so the tips are not damaged.
Broccoli stems can be cut with a deep "X" to speed cooking time. Stalks will be
done about the same time as the flowerets.
Add a stalk of celery when cooking broccoli, cabbage or sauerkraut - it helps
eliminate strong odors.
Use a leafy celery stalk as a pastry brush to spread melted butter on corn or
barbecue sauce on meat.
Brenda IN
Question for Corrine in Pittsburgh, Apple Pandowdy, April 16
N/L. Is the measure 1/2 pound (2 sticks) or 1/2 cup of butter (1 stick). I can't
wait to try recipe. Thanks. Ditamac FL/MI
Thanks to Carol in Tulsa for the Spiced Bisquick Walnut
Cake recipe you sent in for me. It is similar to one I needed but not the
one I was looking for. I appreciate your quick reply to my request. This is the
best newsletter on the net. I look forward everyday to reading it. Keep up the
good work Nancy.
Ditamac FL/MI
Hi, Nancy:
I read about someone wondering about the dehydrators and how good they
are, so I wanted to tell you that I dry apples every year and have always had
good luck with them. After they are dried I put them in freezer bags and freeze.
They do not really need thawing when you are going to use them, just put them in
whatever recipe you need them for. I use them making fried apple pies mostly.
But I am really pleased with mine. Mine is a Sunbeam and I have had it several
years. It has 5 racks in it. Thanks.
Nell in VA
I'm behind in my newsletters and haven't seen a
response to this question. In the
April 13th newsletter,
Suzi from NW Michigan was stating to rinse quinoa very well. She didn't know the
particular reason why.
The reason for rinsing raw quinoa well, is that it has a saponin on the outer
shell, and it if's not rinsed thoroughly, the quinoa is VERY BITTER. I learned
this when first introduced to this grain, which is highly nutritious and very
versatile.
So ladies rinse quinoa well and ENJOY
Karoline, in Western NC
Nancy, I believe that in March you posted a Potato Soup
mix that a friend gave to you. It sounded so good and also easy. I am not
feeling great and I thought that it would taste good to have for lunch. What
date was it posted. That you so much.
This morning around 5:35 or so we had an Earthquake. Yes, we do have them in
Indiana about every 10 to 15 years. This one was on the state line of Illinois
and Indiana. Then around 11:55 to noon I felt another one.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe.
Susie Indy
In the April 16 newsletter Mary Jane Groveport, Ohio wanted a
recipe for Crockpot Apple Butter. This is one I have used for years and everyone
raves about my apple butter. I usually make about 50 pints each September as
gifts for my Senior Group for Christmas. I use an apple peeler which peels,
cores, slices all at once. My old one broke and I recently ordered a new one
from Dennis Weaver at Prepared Pantry, and I am looking forward to trying it
out. I think this recipe was originally for the 3 1/2 quart crockpot, but I have
adapted to the larger ones by adding more of everything. I guess a lot on
recipes, I am afraid. So, change to your taste. I sometimes have three pots
going at one time. I use about 2 bushels of apples. Hope this is what you are
looking for and hope you enjoy the apple butter.
Crockpot Apple Butter
Peel enough apples to fill crockpot, slice thin.
4 cups sugar
3 tsp. cinnamon
dash ground cloves
dash allspice
dash ginger
Fill crockpot with peeled and sliced apples. DO NOT ADD WATER. Cover and cook
overnight on low or at least 12 hours. DO NOT STIR. In the morning, add sugar
and spices. Stir well. Cook uncovered 4 to 5 hours on high, stirring often. Put
in clean sterilized jars and seal.
Nell in VA
For Sue in Tasmania. You asked about Pork and Beans. I
think you'll find Heinz Baked Beans to be virtually the same thing as our Pork
and Beans. The plain ones in tomato sauce are probably what you'll look for, but
I think they have several variations - some may have pork or bacon in them. Good
luck!!
Wendy in New Jersey, US
Taffy Apple Salad
1 20 oz can pineapple chunks in juice (reserve juice)
2 cup mini marshmallows
? cup sugar
1 tbsp flour
2 tbsp vinegar
1 egg, beaten
5-6 red and green apples, peeled, cored and cubed (prepare 2 hr before serving,
sprinkle with lemon juice and keep chilled)
8 oz cool whip, thawed (add just before serving)
1 cup peanuts, no skins
Drain pineapple and reserve juice. In a large bowl, stir pineapple chunks and
marshmallows. Cover and chill 24 hours. Meanwhile, in a small saucepan, combine
the sugar and flour. Add pineapple juice, vinegar, and egg. Cook over medium
heat, stirring, until mixture bubbles; reduce heat and cook 2 more minutes.
Transfer to a small bowl, cover with plastic wrap and chill.
To serve: In a large bowl combine the apples, peanuts, the marshmallow mixture
and chilled dressing. Stir in desert topping just before serving. Tastes like a
real taffy apple!
Bobbie/IL
RE: Enlarge size of print.
All I do to change the font size is to hold down the control button and move the
scroll button on the mouse. One way it will get bigger and the other way
smaller.
Nancy in MT
Another idea for Lisa in East Texas for the 50th birthday
bash is to go to a florist and ask if you could have some of the dead flowers
that they trash. Get a styrofoam wreath or straw wreath, wrap it in green crepe
paper, attach the dead flowers and put a banner on it that says, "Rust in
Peace."
Joan in Oklahoma
For Cris in NC re: Flan Cake:
The recipe looked so yummy, I couldn't wait to try it! However...I am not sure
if it turned out right? Several questions. Is the flan part supposed to be soft
and jiggly when cooked? Not runny, but jiggly. Is the caramel supposed to drip
out the bottom when lifted or is it supposed to sink in, harden somewhat, make a
sort of topping on the cake? And what size Eagle Brand? I used the larger of the
2 cans...was that right? Followed the directions to a T, but not sure if it
turned out right. Thanks for your help!
Lori in IL
To DTT,
Thank you for that little Story about the parchment paper, It made me
laugh so hard, I needed that! I have had something similar. My brother in law
had fixed tater tots for lunch, and spilled some in the oven, right on the
burner. I had no idea when I fixed dinner. Next thing I know, The kitchen is
filled with smoke, I opened the oven, lo and behold, A very black (wasn't sure
what it was at the time) coal. He confessed, and got to clean the ashes, as well
as other various chores I could think of :) Plus side, my stove is now nice and
clean, and I ended up buying a kitchen fire extinguisher, which I think is a
kitchen MUST!
Kathy in FL,
With the problem with Gnats, I had the same problem, I was reading
through back issues, I don't remember who sent it in, but Take a jar, ( I used a
baby food Jar) fill it with Apple Cider Vinegar, and add a drop or two of dawn
dish soap. It worked great for me, and they are gone! Something attracts them to
it and they drown. I change it about once every 3 days. Hope this helps!
Jon
Suzie in NW Michigan - You could use smoked sausage
I'm sure but if you aren't sure if it will cook well in the muffins cook a
little ahead of time and then add it to the muffins. Hope you enjoy them.
Susana in Louisiana
Amy B - Thanks for telling us about marinating our chicken in
pickle juice overnight before frying it. I just KNEW there had to be SOMETHING
to do with that delicious juice besides sneaking sips of it. Smilin' Will try
this the very next time I fry chicken. Great idea and I love Chick Filet too.
Susana from Louisiana
From the
4-16-08 newsletter:
Sue in FL asked where to get the tools for use with the dehydrators. I have
always bought the things for use when doing jerky at the discount stores like
Wal-Mart, Shopko, etc. I find most of them right in with the dehydrators in the
houseware sections. I have a Nesco dehydrator, and it has a good fan unit in the
lid. The drying is a lot quicker and complete than with my older ones that had
only a heating coil in the bottom.
Barb S - Omaha NE
Margo/Boston responded to Kathy Clark's container
gardening project with with a suggestion for using a soilless medium and
liquid nutrients. Here is an old article about using wood shavings and liquid
nutrients. Wooden bean hampers aren't available today, but five-gallon pails are
readily available for the project.
http://www.hydroponicsonline.com/woodshavings1.html
Leah
To Ann B in Tennessee, I am curious about your baked eggs.
About how long does it take to bake an egg? I'd like to give it a try. My family
would love them with a slice of ham & cheese on a biscuit. Yummy!
Sherrill in San Antonio, I'm glad you let me know about the lack of bluebonnets
and wildflowers this year. I've been so disappointed that we didn't get to go.
Thanks for sharing that information.
To Barbara in Corsicana Texas, I find your comments so very uplifting and wise.
I think Texas must have some mighty fine women, and it's great that Nancy allows
us to be family.
Jo in Indiana, my MIL used to make a dish such as you described and it was so
good we always asked for it. It was very simple. She put about two cups of flour
in a bowl and made a hole in it. She would take an egg or two and crack them
right over the hole. Then she would take one half of an egg shell, fill it with
milk and pour in with the eggs. She'd stir the eggs and milk a little bit with
the flour, then work it with her fingers, adding a little more milk if needed. I
remember she told me that the dough should be sticky and not come off the
fingers easily. If it came off easily, they wouldn't be as tender. She dropped
it in a rich broth and just let it simmer awhile. Boy was it good. Once in
awhile she would drop them into beef broth from a beef roast. She made the best
beef gravy I have ever tasted. I used to sit in church thinking about that beef
roast and gravy. LOL It was an every Sunday after church meal. She was an old
fashioned cook and everyone was welcome at her table.
Doris, S. Indiana
Mary Jane Groveport, Ohio was wanting a crockpot recipe for
apple butter in the April 16 2008 newsletter. This is a recipe i copied down at
a Dr.'s office a long time ago. I gave a copy to a co-worker and she said it was
the best she ever had. When i was going through my granny's recipes i found it.
Guess that's why i never got to make it, funny where things can turn up when you
least expect it.
Slow Cooker Apple Butter
4 lbs. cooking apples, peeled and sliced
1/2 cup apple cider vinegar
3 cups sugar
1 cup firmly packed brown sugar
1 teaspoon ground nutmeg
Apple, vinegar in a 4 qt. slow cooker. Cook covered on high 6 hours. Stir in
sugars, and nutmeg, cook on low 4 hours. Store in refrigerator 1 week. Makes 6
cups
Jenny in Ky.
In regards to..
Betty's Foil Packet Chicken Dinner we do a lot of these in the summer on
the grill. I like to use them for my picky eaters as I can adapt each one how
everyone likes. I do a lot of potato packets too with cheese or whatever you
like. Their fun to make and easy for camping too.
Laurie~Muskegon, MI
I need some help!! We live on a ranch and every year we have
a bull sale. The company that we buy our feed from brings over a huge B-B-Q
wagon and cooks our meat which we use for BBQ sandwiches. It tastes
wonderful. This year he cooked way to much and I have several roasts in my
freezer. What would be the best way to heat this and not dry it out? I would
like to use it for company, either as it or for BBQ sandwiches. All suggestions
would be appreciated.
Nancy in MT
Thanks for the
Prepared Bread link.
Being in South Texas, occasionally we have hurricanes and can be without
electricity for some time, especially those of us not living in town. For years
I have made a yeast bread recipe which contains an egg. In case we are short on
eggs do you think it would work to substitute an egg white product, such as
Meringue powder mixed with water to equal an egg for making bread? In making a
white cake mix, the directions call for egg whites instead of whole eggs. What a
help that would be. We try to keep a temporary emergency food stock for us and
our neighbors. Nancy, thanks for all the recipes and other helpful hints. God
bless.
Lynda, South Texas
Hello Nancy.....and Everyone!!!
I just wanted to THANK Robbie IN for sending in the recipe for Ezekiel Bread on
4/14/08.... what a great recipe!!!
Also had a question for Cris, NC who sent in a recipe also on
4/14/08
for Flan Cake..
My question is concerning the baking in a water bath. Can I use a 9x13 pan for
this and then put the bundt pan in it, or does the water need to be deeper? I've
never made a cake like this so don't know if the water bath has to be as deep as
the bundt pan or if you can just fill a 9x13 half full and put the bundt pan in
that?
Sorry, lol, I know I might not sound to smart about this, but like I said I
never made a cake using a water bath before!
Thanks for the help and the great recipe's everyone!!!
Suzie in NW Michigan
Dorothy on IL RE: Taffy Apple Salad w/ Peanuts -sorry don't
know dates or sources
Taffy Apple Salad #1
Serves 14
16 ounces canned pineapple tidbits in juice, (drained and
reserve juice)
2 cups mini marshmallows
1 cup pineapple juice, use reserved juice (may be less than
one cup)
1 1/4 teaspoons flour
1 1/2 teaspoons white vinegar
3 cups apples, diced with skins on
1/2 cup sugar
1 egg, beaten
16 ounces dessert topping, (Recipe calls for Cool Whip.)
1 1/2 cups unsalted peanuts
Combine pineapple tidbits and marshmallows and refrigerate overnight. Same day,
over medium heat, combine pineapple juice, sugar, flour, egg and vinegar for
sauce. Bring mixture to boil until it just thickens. Refrigerate overnight. Next
day, add sauce to tidbits and marshmallows. Mix in hipped topping. Add peanuts
and apples. Mix thoroughly and refrigerate covered. This makes about 7 cups with
1/2 cup as a serving.
Katherine
Taffy Apple Salad #2
4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour
Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and 1
tablespoon flour. Cook until mixture comes to a boil and is syrupy. Then strain
to remove any lumps, then cool. Mix all ingredients and refrigerate 2 hours
before serving.
Cheryl, Charlotte
Hi Nancy, question for Amy B about brining chicken in
pickle juice overnight. Is that sweet pickle or dill pickle juice.
Billie in Fl
Sue in Tasmania was asking about Pork and Beans, I
found this amusing that she can't get these down Under! I would have thought
everyone could get them anywhere! If you can get baked beans use them, they work
better in my opinion, better flavor. Pork and beans are basically a white been
baked in a tomato and spice sauce a thinner sauce then the pork and beans. Tried
to google a recipe but all that comes up is baked beans.
Sue in Tn - Couscous, this is one of my favorite sides besides jasmine rice.
I add diced veggies, onions, what ever I have on hand. I lightly saute or steam
before adding. Sometimes just add a good handful of parmesan cheese and a
drizzle of olive oil. I also use chicken broth to cook it instead of water, much
more flavorful. Add any herbs or combo of you like. One of my favorites is to
add diced zucchini, chopped fresh basil and parmesan cheese then drizzle olive
oil. Very tasty.
Sylvia in Scotland, I have ordered the catalog that has the trays for Aero
Garden I was telling you about, as soon as I get it I will contact Nancy and get
your address so I can mail it to you. Be glad to help you with this anyway I
can. I just love using the Aero Garden. It truly is amazing. Never dreamed I
could have so much growing in my kitchen!
One more, can't forget I want to tell PJ in Mn you do not have to cook your
greens to death. My Grandmother used to cook her greens all day long, I really
do not know why, but my Mother taught me to cook them just till tender, they
will still be a nice green and they will taste better. I think the longest I
have ever cooked greens and I'm talking collard and turnip greens, was an hour.
I don't like any veggie cooked to death. Yuk! I
Billie in Fl
Taffy Apple Salad
To:Dorothy in IL..
1 (20 ounce) can crushed pineapple (save juice)
2 cups miniature marshmallows
1 tablespoon flour
1/2 teaspoon vinegar
1/2 cup granulated sugar
1 beaten egg
Mix pineapple and marshmallows and chill overnight. Mix flour, vinegar, sugar
and egg. Heat until thick and chill this also overnight.
The next day add:
1 1/2 cups cocktail or dry roasted peanuts or walnuts
4 cups chopped apples (both red and green, with skins)
1/2 cup raisins
8 ounces Cool Whip?
Add juice mixture to pineapple and marshmallows. Mix all ingredients together.
Chill.
Taffy Apple Salad IV
Makes 6 to 8 servings
1 (15 ounce) can crushed pineapple, drained
4 cups miniature marshmallows
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg, beaten
1 tablespoon and 1-1/2 teaspoons white wine vinegar
3 cups diced apple without peel
1 cup chopped Spanish peanuts
1 (8 ounce) container frozen
whipped topping, thawed
Mix together the pineapple and marshmallows; set aside. In a saucepan, combine
the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well
and cook over medium heat until slightly thickened. Set aside to cool. Add the
whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together
well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.
Source:
www.allRecipes.com,
Submitted by Abbie Cornelius
Emma
Another "take" on Nancy's chicken/potato packet in the
oven is to substitute a ground beef patty for the chicken. We used to do this
when camping and toss the foil-wrapped packets into the charcoal. Can do it in
the oven also. I make a patty, salt and pepper it, slice a sweet onion on the
patty, thinly slice some potato (no need to peel) and slice some carrots, if
desired. Each camper makes his packet the way he wants it.
Joanne
For Suzie in NW Michigan. I don't think the dry Italian
Breadcrumbs would work well in the Tomato Pie. They would not be as loose
and fluffy as the fresh ones. I usually take a couple day old bread slices or
even the heels and grind them up in my little electric chopper (sort of a mini
food processor). If you 're using the fresh basil throw the leaves in there to
be grated along with the bread. If not, a quick whirl at the end will mix in the
dried Italian herbs.
Carol in MA
April 16 n/l Jenny in KY sent a recipe for Oreo Dessert.
Jenny, what kind of pudding do you use in this; it did not specify. I know you
could use vanilla or chocolate, just wondering what you use.
Thanks. Barb in OKC
For Sue in Tasmania-about the Baked Beans- we have
several varieties over here, most either in tomato sauce or brown sugar based
sauce. Good "Boston Baked Beans", homemade, are really the best! Maybe one of
our Nancylanders can send you the recipe! Our canned beans are good but I always
spice mine up with other ingredients to make them taste like we like.
Basically, I believe, they are great northern beans, soaked over night, then
cooked with salt, brown sugar, onion, dry mustard and water (or wax mixture of
water and tomato sauce) in a "bean pot" until done. I've not made these for
years as it's easier just to buy them (we don't eat them much). Oh, and you add
either bacon ro salt pork to them!
Anyway, I hope you can find a suitable recipe!
Sue in Fl
For Mary in Green Brook NJ ... (4/13/08
newsletter)
My grandmother told me many years ago to get rid of ants to sprinkle black
pepper around where you see they are coming in.... like windows, doors etc...
I had trouble with them and sprinkled the black pepper in the window frame
tracks and the door frame and no more ants!
A easy, economical, natural way to deter ants!!!
Good Luck!
Suzie in NW Michigan
Kathy, Fla. sorry but having been raised in Fl. those little
pesky things will drive you crazy. I remember at Chiefland High School,
we had no air condition and it being so hot we had to open windows. Of course,
those little pesky gnats would keep you fanning. You know back then, (I'm 80) we
had PE but didn't have showers, so we would go back to class sweaty and probably
smelling, and boy did those little pesky gnats love your sweat. We stood it, but
I can still feel them. When I go back to Fl. I know I will have to deal with the
pesky things. That's Florida, gnats and mosquitoes, but if I could go back I
would! Good luck fighting the pesky gnats.
Betty T. Ga.
For the woman who was traveling to Texas with her
husband and only made it as far as Lafayette, Louisiana, first of all, I want to
say, sorry you got sick, and had to travel clear back home. But...
You may have missed out on a gem, right where you were!
We accidentally discovered Lafayette about 8 years ago, traveling to Fort
Worth/Dallas for a business trip. We had a week's vacation to spend, following
the convention we were attending, and had happened to mention at our dinner
table one evening at the convention, we would traveling home back through
Louisiana. Well, there were two ladies at our table from Lafayette, and they
gave us 4 pages of points of interest to see in Lafayette. Long story short, we
have spent every year since, at a beautiful B & B in Lafayette called Aaah!
T'Freres. Check it out at
www.tfreres.com.
There are also two fine Cajun restaurants, Prejeans, which has a live cam online
that is fun to visit.
www.prejeans.com. The
other restaurant is Randol's, at
www.randols.com.
Next time you decide to go to Texas, be sure to save a few days to see
Lafayette; you won't be sorry!
Trish in Illinois~
This is to Hudson Valley Kathleen, who was wondering the
advantage of using unsalted butter in recipes. As stated from chefs on
many of the Food Network shows, this is a way of controlling the salt in the
recipe. If you use salted butter, then add salt, you may be over-salting your
dish, and it won't taste right. This way, you know how much salt goes into the
recipe.
Trish in Illinois~
Wanted to share a recipe that I made for lunch today ,It was
soo good if you like cabbage.
Dolly's cabbage
3 pork chops (cut meat off bone and into bite size pieces.)
1 roll Jimmy Dean sausage or any other brand you want to use
1 onion (chopped)
1 bell Pepper (chopped ) (I use a bag of frozen season blend so won't have to
chop)
1 small cabbage (cut up)
1 can ro-tel tomatoes
Brown pork chop meat and sausage in heavy iron pot. Add onion & bell pepper,
Cook for 5 minutes and add cabbage ,smother cabbage down and when cabbage is
smothered good add ro-tel tomatoes. cook for about 2 minutes longer.
Enjoy ,Helen In Mississippi
For Mary Jane in Groveport, Ohio
Crockpot Apple Butter
7 cups unsweetened applesauce
1 cup sugar
1/2 cup Splenda
2 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. allspice
Mix all ingredients in crockpot. Place several paper towels under the lid to
catch condensation from falling into applesauce mixture. Cook on high for 8-10
hours. Remove lid during the last hour to help thicken up. Stir occasionally.
Crockpot Apple Butter
4 Quarts peeled tart apples, finely chopped
1 1/2 cups sugar
3/4 cup Splenda
2 3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. salt
Place apples in crockpot. Combine remaining ingredients and pour over apples.
Cover and cook on high for 3 hours. Stir with a large spoon every hour. Reduce
heat to low and cook 10-12 hours until mixture becomes thick and dark in color.
Using a wire whisk, stir occasionally. Freeze or pour into sterilized jars and
seal. Makes about 6 pints..
Grannygirl in Friendship, Ohio
For Dorothy in Ill.
Taffy Apple Salad
1/2 cup sugar
1 T. all purpose flour
1 egg
2 T. apple cider vinegar
8 oz. can crushed pineapple, drained and juice reserved
4-6 cups red, yellow and green apples, cored and sliced
2-1/2 cups salted peanuts, divided
8 oz. whipped topping
In a medium saucepan, over low heat, bring sugar, flour, egg, vinegar and
pineapple juice to a boil, stirring constantly. Remove from heat and cool. Place
apples into a large serving bowl. Add pineapple and 2 cups peanuts. Fold in
sugar mixture and whipped topping. Top with remaining peanuts. Serves ten.
Grannygirl in Ohio
I used to have a recipe for Dutch Babies that could be
increased or decreased by the amount of flour. They had cinnamon in them and
were baked in a cake pan. My kids loved them and now that 2 of our grandkids (
ages 5 & 7 ) are coming for part of the summer I would love to make them . Nancy
and all Nancy landers are doing such a great job. I really enjoy the newsletter
and have just recently joined the recipe board. Hope everyone has a great day.
Ruth Ann/Central ILL
Well, a beautiful good morning to everyone! I want to stick
my oar in on a couple of questions asked recently. First, for JUNE in TN, salt
is used as a preservative in butter, but the salted butter has more water
content in it (occurs naturally). Therefore, if a recipe calls for unsalted
butter, the recipe author is concerned about additional moisture and doesn't
want it. Actually both the salt amounts and the moisture amounts are so small
that substituting salted butter for unsalted is not a huge deal, though, but the
unsalted butter creams up nicer, I think. Also I prefer it for sauces.
And for Sue in Tasmania, g'day. Nice we have some Australians here! I was
thinking that a substitute for the pork and beans in your recipe might be the
Heinz Beans that you probably have available down under. I know that Beans on
Toast absolutely MUST be made using the Heinz, according to my British friends.
Maybe that would work. Or do you have B&M Brand baked beans? They might be a
little sweet, but might work.
Kathi in Virginia
Good morning Nancy,
I am replying to someone, didn?t give a name, in the 4/16 newsletter asking what
he/she could use in place of blackberry wine in your Blackberry Cake recipe
submitted on 4/12. If they would go to Recipe Message Board under the Tips
section they will find the alcohol converter. I also posted the link in a
newsletter some time back. Chris in NM
Rachael's Mouth-Watering Burger that is made with ground sirloin with
garlic, Worchester, red pepper flakes and other seasonings for Linda in the 4/16
newsletter:
http://www.rachaelray.com/recipe.php?recipe_id=866
I did not post this because I didn?t know if we could post from her site. Just
follow the link and it will take you to the exact recipe. The title is A Burger
for Rachael. Also here is the link to her recipes online:
http://www.rachaelray.com/food.php
Chris in NM
And for Sue in Tasmania in the same newsletter wanting to know what is in the
can of pork and beans. It contains BBQ beans and sometimes a piece or two of
bacon. You can make your own baked beans, though, and the results are great!
Here is one I have used:
Boston Baked Beans
The secret of delicious baked beans is to keep them covered with water at all
times except during the last hour of baking.
2-quart bean pot
2 teaspoons dry mustard
2 pounds white pea beans ? these are white navy beans or similar ones
4 teaspoons salt
1 pound fat salt pork
1/2 teaspoon ground pepper
8 tablespoons granulated sugar
1 medium size onion
2/3 cup molasses
1 teaspoon baking soda
3 tablespoons brown sugar
Soak beans overnight in water. In the morning, rinse the beans and cover with
fresh water that you have added 1 teaspoon of baking soda and parboil them for
10 minutes. Run cold water through the beans in a colander or strainer. Score
salt pork into 1- inch squares, then cut in. Put 1/2 of the salt pork on the
bottom of the bean pot with whole peeled onion. Put beans in the pot and put the
rest of the salt pork on top. Mix other ingredients with boiling water and pour
over beans. Bake in preheated 250 degree F oven for 8 hours. Keep adding water
as necessary to keep the beans moist, but be sure not to flood the beans. Do not
cover. Serves 8 to 10.
http://www.recipegoldmine.com/beans/beans.html
Chris in NM
Hello Nancy and Friends,
I have decided to send in a recipe before seriously reading today's newsletter,
have had a little squint and wonder if Bluebonnets are the same as our wild
Bluebells?
Pear and Ginger Jam
Yield 2lbs
4 lbs of pears
4 lbs of sugar
2 Lemons
1 Dsp of Ground Ginger (this can be varied depending on your taste)
Peel, Core and quarter pears. Place in a large bowl and cover with sugar, leave
overnight. Turn into preserving pan, add grated rind and juice of lemons and
ground ginger. Initially stir over low heat dissolving sugar then bring to boil.
Boil gently stirring all the time, until fruit becomes transparent and setting
point is reached then jar it in sterilized jars. I sometimes add a cube of hot
crystallized ginger to one or two jars, for my ginger loving friends.. Sorry
Nancy, you may have to wave your magic wand on the spacing again.
Best wishes from Sylvia <Scotland>
To Linda, I would like to have a copy of Tonya's Mexican
Casserole. I'm hoping one of our "Nancylanders" will post it. sounds yummy!
Have a beautiful day all.
Fran in FL
I would like to have a TNT recipe for a layer cake
made from scratch. either one, two or three layers. also, if anyone has a
copycat recipe of the sweet carrots served at the Nakata Japanese Steakhouse,
please post it. Nancy, thanks for this site. I love it!
Ann from NC
For Sherrill in San Antonio, I sure wish I could send you some of our rain. This
has been a record year for us in central Illinois! I don't remember getting this
much rain for the last 11 years. I was wondering if we were somehow transported
to Washington state! LOL
We are expecting another inch tomorrow. boo-hoo. Guess we're never happy.
Trish in Illinois~
Hi Nancy,
It is so beautiful here in Indy, the sun has been shining for the last couple
days. The trees are budding and the birds are singing. I hope you are enjoying
this wonderful time of year.
Thanks Doris, I will be having company from Fl., I will make some chicken and
dumplings. I am so sorry you were ill on your trip. I do hope you are
feeling better. God is good to get you home where you can rest.
Thanks Nancy, I know you are so appreciated for all the time you put into
getting this newsletter out. We love you.
mj-indy
Here are suggestions for Paula Orlando, who is coordinating a
reception with a Cinco de Mayo theme. Possible dishes to serve are:
Walking Tacos; also known as Taco Joes, Mexican Meatballs, 9 Layer Taco Dip,
Mexican Lasagna, Mexican Coleslaw, and Mexican Potato salad. If you wanted to
have soup you could serve Mexican Corn Chowder, spicy black bean soup, or
Southwestern vegetable Soup. Variations of these recipes have appeared during
the past year, and you may already have them. If you need us to resend them,
just let Nancy know. I often include a vegetable tray with any large gathering
that I plan. With more people trying to eat healthy they are always a big hit.
For dessert you could do cookie trays with various cookies, or if you want
something more elegant, you could do mini cheesecakes in various flavors.
Robbie In
To the lady in Kansas who wants an idea for planting:
try using old shoes and boots! They make for an interesting garden an provide
good drainage with a few holes poked in the sides. Leather shoes need not be
poked, as the water seeps through the leather. There will be smiles galore when
your garden is complete!
Kathy on Long Island
My mother in law is looking for a recipe that she remembers
from her childhood. I haven't been able to come up with anything, and it may
have been just a local thing, but she is sure hoping that someone here can help.
she says " The prune pies I remember is dried prunes, stewed, then a
custard made. All of this is in a pie shell, with the prunes sunken to the
bottom of the custard. But I don't know the order you put it in. " thanks for
any ideas on this.
Nedra in VA
Myron Drinkwater could you please tell me the date of the
newsletter of your lasagna recipe? Thank you kindly.
Eleanor from Gainesville, VA
This is in answer to Gerry in MD about food dehydrators.
I bought one years ago w/o a fan. It only had a heating element. The plastic
trays finally gave out and as a replacement, I bought a Nesco brand from
WalMart. You can't believe the difference in the length of time as well as the
end product! I'll never buy another brand! I think Nesco has merged with
American Harvest on their newer models, but are made the same way. I use ground
venison with jerky seasonings, and a "jerky gun" purchased from WalMart also, to
squeeze out ribbons of jerky to dry. Our family loves it. I keep it in a jar in
the fridge til it's gone. I think the dehydrators sell for about $40.
Mary in Jeff City MO
Nancy, this is for Jenny in Ky.: What is the name of the
cleaning stuff you purchased from Wal-Mart?
Marcia in Mt. Airy
Flax seed for Chrissy (4/16):
Be sure to buy organic flaxseed. I buy Arrow Mills organic Golden Flax
Seeds. I grind them a small amount at a time in an electric Proctor Silex
grinder that was sold with my first order of flax seeds about 5 years ago. They
can then be sprinkled on anything, like cereal or toast. I use them daily mixed
into plain yogurt ( I sweeten with Agave Nectar which has low glycemic vaue).
Sometimes I add organic walnuts. (Great for cholesterol- got mine down from
240-144).
Flaxseed is best stored in the freezer removing a small amount at a time and
grinding before use. Sometimes I grind about a cup and keep in a Lock 'n Lock
small container in the refrigerator. Flaxseed is also good in muffins.
Athena in DE
For June in TN. The purpose for using unsalted butter
is so you won't have to much salt in your recipe.
Also I wanted to give a hint for those of you who like to garden. Last year when
I planted my tomatoes, I put a marigold in between each one of my plants. Oh,
boy, I never had a bug or worm on my plants. Hope it works for you if you plant
to use the idea. Thanks to Nancy and have a blessed day.
Madelyn of Ar.
This is an interesting site for all your good cooks out
there. I was trying to find the equivalency of 6 tablespoons of butter and I
found the answer at this site. This site has answers to a lot of baking and
cooking problems
Ochef -
http://www.ochef.com/archive.htm
Linda, Pincourt, Quebec
Good morning all! This is in response to Chrissy, regarding
flaxseed. I don't have a recipe for her, just advice. In order to get all
the health benefits from flaxseed, you must grind the seeds before using them in
a recipe. If you add the whole flaxseeds, they will simply pass through your
body unused. An idea for use is: adding to any baked goods such as breads or
muffins.
Tina (also from GA)
Wendy, with the little things moving on her counter, they are
sugar ants, or crazy ants, some of them move in crazy circles or fun
around the counter. They have a good product in Home depot that does the trick,
just ask the man they all know what the crazy ant or sugar ant is.
Marlene of Fl.
April 17, 2007
To Wendy about the bugs on her counter. They are sewer gnats. As I
replied to Kathy in Fl. I had the same problem and I called my pest control and
he said pour 1/2 cup Clorox in each drain once a month for the gnats grow in
drains where there moister. Sarah, Jackson, MS
This is for Wendy and the "mealy bugs"
Do you have canisters on your top of your counters? Check each that has flour,
meal, grits and etc. The only way I know to get rid of them is to find where
they breeding and throw it out. I even had them in a new box of Bisquick one
time. Check your cereals too!!! I hope this helps. That's why I keep my bread
crumbs in the freezer. To me they are the worst for getting bugs..
BettyD from Bama
April 16, 2007 to Kathy
in Fl. a bout the gnats. I called my pest control the other day for there were
so many dead gnats around my kitchen sink area. He said pour 1/2 cup Clorox in
each drain in my house (once a month) and that should eliminate the gnats. He
said they breed in drains were there is moisture. I was so happy to learn about
the Clorox. I have no more gnats. Praise God!
Sarah, Jackson, MS
