I cooked the Swiss Chard, and we really
liked it. Here is the recipe I used. We added a little apple cider vinegar after
it was cooked.
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
1 tbsp olive oil
1 shallot, chopped (I used a little diced onion)
1/2 cup garbanzo beans, drained
dash of pepper
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced
Heat olive oil in a large skillet. Stir in shallot; cook and stir for 3-5
minutes. Stir in garbanzo beans and season with salt and pepper; heat through.
Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon
juice over greens and heat through.
Recently someone wanted to know how to measure popcorn. I couldn't cook without
a 2 quart glass pitcher. I always use it to make cookie and cake batter. I made
kidney bean salad yesterday and used it to mix up the salad before transferring
it to another bowl. The bowl has a handle on the side that makes it easy to hold
on to. I bought my last one at Meijers. Another necessary tool is a silicone
spatula.
Brenda IN
For Cindi in Nebraska who wants TNT recipe for homemade
pot pies creamed vegetable mixture. My grandmother taught me a easy way to
do homemade potpie.
Get a baking dish and spray it.
Layer one put drained mixed vegetables all over the bottom. Depending on how big
it is going to be is how much you want to use. You will want a nice size layer
of veggies.
Layer 2 put in your cut up boneless chicken/turkey meat, canned is ok too.
Spread the meat all over the veggies.
Layer 3 is cream of chicken soup. I always put alot because this is what makes
it so good and creamy. Spread it all over the chicken.
salt, pepper all over to you liking.
The last layer is your crust. I put enough self-rising flour and milk in a big
bowl to make a thick, but pourable batter. Pour this back and fourth slowly in
little rows to let all the pot pie get covered without disturbing your layers.
bake bout 375? till crust is done, and all is hot.
Depending on how big this is going to be you may need to put Reynolds wrap over
it loosely till it is almost done. This helps to keep to crust from getting to
done/brown and gives all the ingredients time to get hot and bubbly.
Jenny in Ky.
Hi to Knitter in Illinois: I have posted before about my
toaster/convection oven; I love it. You need to lower the temperature a
little bit and perhaps shorten the cooking time, but it is wonderful. It toasts,
bakes and broils and I got it at Linens n'Things for $50, minus the 20%
discount. My oven has been broken for over 25 years and I finally have a
substitute. Go for it. If you need recipes, please ask Nancylanders.
Hudson Valley Kathleen
Apple Crisp for Two
1/2 c brown sugar
1/4 c oatmeal
1/2 tsp nutmeg
1/4 c flour
1/2 tsp cinnamon
3 tbsp soft butter
Mix above ingredients with a fork until crumbly. Peel, core and slice 2 cups
apples (about 4). Place apples in a buttered loaf pan and sprinkle with oatmeal
mixture. Bake at 350? for 30 minutes or until top is brown and apples are
tender. Serve warm. Can also be served over vanilla ice cream.
Bobbie/IL
For Sue in Fl. Re - the recipe for Honey Soy Ribs
sounds good! What are "Pork Belly Rashers"??? I have a feeling it might be
country bacon but not sure. Also, 100 ml oyster cayse? How much is this? I
believe I've got some very distant relatives in Bendigo from my Family Research
(Rule Family).
Hi there Sue and recipe pals, Pork belly rashers are 1inch slices of Pork
Belly - meat with the fat/skin but no bones. As for the "oyster cayse" don't
know what happened there - should be oyster sauce. Hope you enjoy them as much
as we did.
As for your relatives, I grew up in a small country farming district - Marong -
and there was a Rule family there, may be I know some of your family - small
world....
Elizabeth, Bendigo, Australia
To enlarge the font size just hold down the control key and
plus (+) key. To make the font even larger just press the + key a few times.
Make sure you have the control key pushed, also.
To reduce the font size hold the control key and minus (-) key. This works great
for me.
I love Nancy's Kitchen.
Nancy from MI
Hi All,
I've been wondering for sometime now what the difference is in the various
paprika's? I know one of the members sent the history of the various kinds
but I don't understand the uses and/or flavors (if they have any). Mostly I just
use it for color as I cant taste any flavor!
This group is wonderful! I so enjoy reading about the different ways of
gardening, cooking and cleaning! I always learn something new! Thank you so much
Nancy!!!
Sue in Fl
This is for Judy in Alaska,
You sent in the three recipes for the Taffy Apple Salad, Delicious Caramel
Apple Salad and the Snicker Salad. If you are making one of these to take to
a church covered dish, would you have to double the recipe or just use the
amount you gave.' They sound delicious.
Thanks, Sally in Pa
This is in reference to clouded cut glass. I was told
never wash your cut glass in the dish washer always wash by hand, There is
something in the soap that causes the cloudiness.
Talking about vinegar, the dark vinegar is malt vinegar, the only time I have
ever used it is on English fish and chips never used it for cooking. When a
recipe calls for vinegar I always use White vinegar unless stated otherwise.
Peggy from Belleville Ontario Canada.
Good morning Nancy and all landers,
I would like to thank everyone for their kind words about my tip using
marigolds in your garden. I had such a problem with squirrels coming into my
garden and taking one bite out of everything and that is why I found out about
the marigolds. Thank you to the Watkins person for all your tips. I never knew
dryer sheets would deter mosquitoes and all your other tips were of great help
to me. I can sympathize with Sylvie in Scotland - if there is a mosquito within
100 miles it will find me too lol. Sometimes the most simple solution evades us.
I'm sure everyone agrees we couldn't do without your site Nancy. We not only get
great recipes but help with almost every aspect of all our other problems. Some
of our questions might seem redundant but to us they are real problems and I
thank you over and over again Nancy for starting and keeping up this wonderful
site. God Bless
Dianne in Wisconsin
Comment
The highlight of my day is being allowed to compile all the messages from the
Landers on this site and posting it to the online newsletter.
Nancy Rogers
Good morning all,
I don't know how on earth I am ever going to make all the recipes I have copied
into my cook book, but I keep saying to my better 4 and three quarters that "you
can never have enough recipes" at least I have stopped buying cook-books, a
slight fib I bought Delia's how to chat recently, only to find out I've been
cheating in one way or another all my life. I draw the line at using tinned
mince for shepherd' pie. I personally think there is a lovely mix of
nationalities our Nancy has pulled together. I am trying to get my son's
Southern Irish girlfriend to join in, but working in London is a bit like living
in America - life is all work and hecticly paced. But Sue in Fl I am enclosing
my recipe for Irish Soda Bread:
Irish Soda Bread (preheat oven to 200C)
450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose: but cake
flour works better)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon bicarbonate of soda
Between 200-300 ml / 8-10 fluid ounces sour milk, buttermilk, or plain ("sweet")
milk, to mix
Put all dry ingredients in a mixing bowl, make a well in the centre and add 8
ozs milk (whichever you have chosen) pull all the ingredients together with a
fork. All flours are different so by trial and error you will know whether to
add the other 2 ozs - you don't want the lovely soft pliable dough that you
strive for in ordinary bread. What you want is a rough just pulled together
mound, don't knead it, you don't want to work the gluten, just flour your hands
and shape it into a round about 2 and a half inches in depth, then cut a cross
almost through to form 4 pieces. This used to be baked on a griddle, and you
could still bake it this way on a thick bottomed dry frying pan, I now do mine
in a hot 200 degree C oven for 10 mins then turn the oven down to 180 for 25 -30
mins, this is one of those breads where I put a water bath in the bottom of my
oven. Traditionally the Irish would let it cool (wrapped in a damp tea towel)
then split the quarters and toast them, then serve with butter, margerine honey
or even cheese (I can hear my youngest son's Irish girlfriend howling in horror
at the thought of soda bread with cheese, but I happen to like it with a good
slab of mature Scottish cheddar) and a freshly brewed cup of tea. If you do a
search for "Traditional Irish Soda Bread "you will find some very interesting
reading, they are a Nation proud of their Soda Bread and pour derision on
anything but the traditional way.
Nancy I don't know what I did right, but let's hope the spacing will be OK from
now on. Do you know a way to pull the word count icon into emails? Thanks once
again for all the tips, recipes and general info.
Sylvia <Scotland>
To Sharon in PA.
Can this cleaner "The Works" be used on fiber glass shower floors?
Also, I missed the letter about Marigolds and plants. I have slugs invading my
tomato plants and I don't know what to do about them. Any suggestions?
Thanks. Ella in Ca.
April 21 Recipes for Chrissy in Middle< GA
Here is a good sauce for Coconut Shrimp
Island Dipping Sauce
1/2 cup mayonnaise
3 tbsp. orange marmalade
In small bowl, stir together mayonnaise and orange marmalade to combine. Serve
with Coconut Shrimp. Store unused portion in refrigerator.
from Mary B. in St. Charles, MO
For Shirley in Ozark, Mo. in the
April 19th newsletter,
I haven't made apple butter but I make fresh applesauce for my husband almost
every two months. I never peel OR core the apples. I quarter them, put them in a
big pot and add a small amount of water. After they are cooked down and cooled,
I run them through my food mill instead of a sieve. Can't wait to try your apple
butter.
Bev in Green Creek, NC
Hello all Nancylanders
It seems so funny reading all the chicken pot pie and beef potpie recipe on
here. I guess it is because we are Pennsylvania Dutch around here but when we
say Pot Pie we make it in a dough form and drop it in the boiling broth we made
from cooking our chicken or beef or even Ham. It will swell up while it cooks.
Here is my recipe for making the dough
Chicken Pot Pie and Beef Pot Pie
6 cups flour
2/3 cup margarine
2tsp Salt
2 Cups milk
When it is all mixed together roll it out on a floured surface like you are
making pie dough. Then take a knife and cut it in long pieces about 2 inches
wide by 3" long . I bone my meat and add it back into the pot I also add
potatoes to the boiling stock first and when they start getting soft I add my
dough strips. You can also add onion. It is great warmed up the next day. I just
had the chicken tonight for supper. The ham one is good to make with Ham Hocks.
For those of you who don't know what Ham Hocks are they are the joint on a pig
below the knee with out the feet. lol Around here we pickle the feet and even
make Filled Pig Stomach. You make a bread filling and add potatoes to it plus
spare ribs and sausage or anything else to you liking. Sew it shut and roast it.
Sharon in Pa.
Good evening all, I had to tell you all that my Hubbie is
enjoying his first ever home-made cheese cake, after almost 43 years of
marriage, not bad eh? taken from the Sour cream cheese cake recipe recently sent
in. I followed the directions, but don't know what graham crackers are, so used
a bought base and when it was cooled I opened a can of mandarin segments and
layered them on top. Delicious - I am so pleased with myself that we are not
having a bought cheese cake from the freezer Thank you. If any readers want a
particular Scottish recipe I might even consider and manage an English one, let
me know and I'll see what I can do (no haggis recipes please, although I
understand chicken balmoral is pretty good, just a fancy name for chicken
stuffed with haggis in a whiskey sauce). I am enclosing a couple of really easy
recipes:
Family Pork/Turkey Meatballs (serves 4)
(these recipes were taken from a local paper and I used to use them when the
house was much busier than it is now)
300g of minced pork or turkey - rolled into tbls sized balls (if you can buy
ready meatballs all to the good) coat in a little flour
3 tbls caramelised onion marmalade or onion chutney
300ml/2pt vegetable stock
2 red apples cored and thickly sliced
Brown the meatballs for 2 mins over a high heat
Stir in the onion marmalade, stock and apples and bring to the boil
Simmer for about 15 mins until the apples and pork/turkey are cooked and the
sauce has thickened.
Serve on a bed of fluffy mash (I like to add grain mustard to my mash, my Hubbie
doesn't like any kind of mustard (what he doesn't know etc.) or a jacket potato
This one is for Sue in Fl., (be careful what you wish for) a little Italian
influence
Artichoke, Olive And Lemon Pasta
14 ozs/400g Spaghetti
Zest and Juice of 1 lemon
3 tbsp your best extra virgin olive oil
50g/2oz freshly grated parmesan
100g/4oz artichoke hearts from a jar/tin
A handful of black olives
Seasoning to your taste (be careful as black olives can be pretty salty)
A bag approx 100g of wild rocket
While the spaghetti cooks (el dente) there is nothing worse than overcooked
pasta, mix together the lemon zest and juice, olive oil and parmesan.
Drain the pasta, reserve 3 tbsp of the liquor then return both to the pan with
the lemon mix, artichokes and olives.
Heat through briefly, season stir in the rocket then serve.
Trish in Fl, I got the Welsh Cake recipe from a wonderful Welsh speaking lady
when we found ourselves in adjacent villas in Saudi Arabia away back in the late
70s, we were there as backups to our Hubbies. She made my life a little bit more
bearable in Riyadh! I'm glad it brought back nice memories, you could try it
without the lard?
Kind regards to all especially Debbie in Lubbock, I shall be thinking and
praying for you on Thursday
Sylvia <Scotland>
I am looking for an recipe for coconut shrimp. I hope
there is such a thing.
Thank You, Kim
To clean vases use a baby bottle brush. Soak with either the
TNT denture cleaner or alka seltzer or even Dawn or any other dishwashing liquid
and scrub with the bottle brush. Works great for me.
Shirley in Ca.
After reading about making pickled eggs using beet
juice I just had to tell you a great story. In 1978 we entertained a group of
cattle people from South Africa for lunch. I had gone to the local poultry farm
and purchased pullet eggs. These are the very smallest eggs from young chickens.
I pickled them in beet juice and everyone just loved them. About 15 years later
we were at a convention near Salt Lake City and visiting with two young men from
South Africa. I proceeded to tell them about the lunch we had and that the
purple eggs were the hit of the party. One of the young men said, "My mother has
a motion picture of those eggs". They came and stayed with us for a few days.
Nancy in MT
This is for Marti in Alabama
You're a girl after my own heart about the pickled beets and then using
the juice for boiled eggs. I keep it simple and do it all at once. Add extra
vinegar to cover and enjoy.
Susana
Hello Nancy, you light up my life.
I love what you do.
This is for Knitter in Illinois.
I have a Panasonic Convention Oven and I just love it. I have used it for
5 years now and I use it as I would an ordinary oven. I make bread, cakes,
casseroles, roasts, etc.
You get a recipe book with your oven when you purchase it. I can't remember
what I paid for it , 300.00 to 500.00 I think! It is a microwave and convection
oven combined. I would never part with it. Hope this give you some ideas.
Knitter in Canada
I need ya'lls help. My husband and I have decided to become "brown
baggers" for weekday lunches and new ideas for light lunches (refrigeration
available) will be greatly appreciated. Thanks in advance.
Susana in Louisiana
Trish in Illinois, thank you so much for the information and
links for Lafayette Louisiana. I've saved the links in my favorites. I love
staying at B&B's and also eating at the local restaurants. Hopefully we will be
back that way soon.
As for the earthquake that hit recently, it even made a noise! I've been in a
couple of earthquakes but this one lasted and made an eerie sound. My next door
neighbor, who is a very brave person as a rule, was cooking breakfast at 4 a.m.
for husband and son. She felt the shaking but said the noise made her so uneasy,
she ran down the hallway crying for her husband. There were some funny stories
about people running outside not fully clothed. LOL There was another tremor
again last night so we're just waiting to see what happens. My little town is
not at the center but we really feel those quakes. Today is pretty much a
perfect day, sunny and birds singing. I hope you all are enjoying the same.
Doris, S. Indiana
Hey Nancy and Nancylanders, I received this recipe from a
friend of mine and fell in love with it, Its great to make with the kids or
grandkids! Hope you try it and like it, Let me know!
Asian Chicken Roll-Ups
4 Servings
Takes 15 minutes to make, less time to eat
2 TBSP Crunchy Peanut Butter
2 TBSP Teriyaki Baste and Glaze (I used Marinade, Same thing, right?)
1 TBSP Packed Brown Sugar
1 TBSP Hot Water
1 tsp Sesame or Canola Oil
4 Flour Tortillas for burritos (about 8 in.)
8 Slices Deli Cooked Chicken Breast
1 1/2 Cups shredded Lettuce
1 1/2 Cups shredded Carrots
1/2 Cup Chopped Fresh Cilantro
In small bowl, Beat peanut Butter, Teriyaki, Brown sugar, water and oil with a
whisk until smooth. Then spread about 1 1/2 TBSP of the peanut butter mixture
over each tortilla. Top each with 2 slices of Chicken, about 1/3 cup lettuce,
1/3 cup Carrots, and 2 TBSP Cilantro. Roll up and enjoy!
Chrissy in Middle Ga
Hi Nancy and furry associates,
God bless you Nancy and furry associates for the wonderful newsletters. If
anyone has a recipe for Mexican lasagna, Mexican potato salad and Mexican
cole slaw I'd love to have them.
Thank you, Mary Joe in New Orleans
Crystal, I loved the flan cake...especially now that I
know I made it right! Unfortunately, went to get a piece and ended up spilling
most of the cake on the floor! :( So, I made another one and for fun, put food
coloring in the flan. Thanks for the recipe!
Lori in IL
To Robbie in IN. Thanks for submitting the recipe for
the 7 Layer Magic Cookie Bars in the
4/20 newsletter.
I got this recipe in the late 70's from a band booster while attending High
School at Kankakee Valley Jr/Sr High in Wheatfield,IN. This really brought back
some memories. It has been many years since I have made these wonderful cookie
bars, but I can tell everyone here, they are FABULOUS!!! Thanks for the
memory...
Dee in S. IL.
Hi Nancy,
A few years ago I was in Rio de Janeiro and had a dessert that I was told was
just called ?Pudim?. I can only describe it as a ring of the moist white
cloud of meringue like you would have on a really good lemon meringue pie, but
was in a ring shape and, if I remember correctly which I may well not, had a
dulce sauce. If anyone has a recipe and the secrets of how to make it turn out
so moist and wonderful I would be forever grateful.
Thanks, Noel from Michigan
Hi Nancy, tried to use the search box, when I key what
I'm looking for in it takes me list of several matches, but when I press on the
item to go to all I get is a black screen.
Billie in Fl
Comment
I don't know what the problem is I notice you have AOL. I went into AOL and
could not duplicate the problem. I did a search by pressing on
www.nancys-kitchen.com
and it pulled up several links. When any of those links were pressed on the
screen opened up. Have no idea of what the problem is.
Nancy Rogers
To Mr. Myron Drinkwater: Yesterday I spent the day with my
mom going through all her recipes. I apologize, but we did not find the recipe
for the Turnip Slaw. After discussing it, we were trying to decide how it would
have been made. Perhaps peeled and finely chopped, then added to your favorite
cole slaw dressing as you would prepare regular cole slaw, substituting the raw
turnips for the cabbage. Possibly even mixed or halved with regular cabbage.
Again, I apologize for not being able to find it. I'm glad we were able to find
the Turnip Casserole Recipe and send it out to you. Have a great day!
Dee in S. IL. with a whole lotta shakin goin on.....
ps. we had another quake hit last nite (after midnite early monday morning)
(4.5 this time)
Hi, Nancy and friends, here is a recipe for Cindi in Nebraska
for a TNT homemade chicken pot pie. I, too, love a good filling in a chicken pot
pie and for years I?ve looked for recipes. I found this one a few months ago,
and it was a hit in my 5-adult family. Be sure to use only Campbell?s soup and
Swanson broth?I found out the hard way it?s not as tasty with store brands, or
even homemade broth. Enjoy it!!
Bunnie in Parker, CO
Hurry Up Chicken Pot Pie
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced BETTER WITH 3 EGGS
1/2 cup thinly sliced carrots-CANNED CARROTS ARE GOOD
1/2 cup frozen green peas definitely frozen peas, gives it mild crunch not mushy
1 (10 3/4-ounce) can cream of chicken soup Use ONLY Campbell?s
1 cup chicken broth Swanson?s is best
Salt and pepper, optional
1-1/2 cups instant biscuit mix BISQUICK the best
1 cup milk
1 stick melted butter YES, ALL OF THIS?THAT?S THE SECRET OF MAKING IT TASTE
AWESOME!
Preheat oven to 350?F. In a greased 2-quart casserole, layer the chicken, eggs,
carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper,
if desired. Pour over the layers. Stir together the biscuit mix and milk, and
pour this over the casserole.
Drizzle butter over the topping. Bake until the topping is golden brown, 30 to
40 minutes.
Source: Paula Deen
Hello Nancy! How are the furry office assistants doing? We
haven't had an update for a while...just curious.
I recently had dinner at The Cheesecake Factory and had a slice of their
Banana Cheesecake. It was simply the best cheesecake I've ever had. I was
hoping that someone on here might have a clone recipe?
Thank you! Dawn - Cape Cod, MA
Comment
Ditto and Siggy are doing fine. Since my return from Arizona Ditto cries and
cries anytime I leave. Siggy doesn't seem to care. Siggy thinks everytime I come
through the front door he should have another treat. Ditto wants a treat too but
only because Siggy wants one.
Nancy
Good Morning, to my friends around the world. I would like to
thank everyone for helping me with how to get rid of ants. I have passed
suggestions on to my granddaughter and pray one will work. She was really
freaking out with her ants.
I do have another request. Does anyone know how many cake mixes fit in
larger cake pans than 9x13 and how long to cook. I need to use sheet pans to
make some cakes for the senior center. Thanks again for the help with the ants.
Mary Lamson, Green Brook, NJ
Eve in Wisconsin, I think you have pantry moths I had
a really bad time with them once I use pantry moth traps, I believe Walmart has
them. When I had had enough fighting them I cleaned out my cupboards and I did
spray them and have not had anymore. I keep a trap in there though.
Mary Ann
Regarding: battling small moths from Eve in Wisconsin
in the Saturday April 20th newsletter.
I had this same problem last year, I did the same thing,
cleaned, kept things covered. They're grain or pantry moths, they come in in
bags of grain or seeds. I have parakeets, and I have their seed delivered. In
looking for advice about the problem I found a very simple solution. Simply put
all newly purchased grain, or seeds in your freezer for 48 hours, It kills any
eggs in the seed or grain product. I didn't realize that almost all of our
grain/seed purchases contain the eggs for these critters! Also, there is a
product called The Pantry Pest Trap, by the Safer company, non toxic lasts three
months or so and traps grain moths, flour moths, meal moths and seed moths, I
purchased mine at lowes. If you cannot find the aforementioned brand, I have
also used Flour and Pantry Moth Trap by Spring Star. These should help kill
existing moths, until you can get your seeds and grains "neutralized" by
freezing them. Since using the above method, and the traps, I've had no
re-occurring problem
Karoline, Western North Carolina
This is for Eve in Wisc. Sounds like you have pantry moths.
Check your plastic bags box too. I've found them hatching in the boxes! I'm
never really rid of them. They seem to come in cycles. But you can buy pantry
moth traps that you can sit around and it is amazing how many of those little
critters they catch. The traps are small and can be set up away from animals
too. We can get them at Ace Hardware stores.
Lesleigh in PA
Now that the warmer weather has arrived, my sun room gets
loaded down with Lady Bugs. They crawl all over the window. Not harmful
in any way...but not fun to eat out there looking at them!! Any suggestions on
getting rid of them. Thanks
Nina from the Pocono Mts. Pa
To Eve In WI.......in
newsletter from 4/20/08.
Its about those little moths... I am sooo infested with them too. I
remember back yrs ago we never had problems with these. I used to stock up and
buy when on sale, but cant do that now days UNLESS you freeze your stuff before
you store them. We freeze all dog food. We store the dog food in clean plastic
gallon milk or water jugs. Ive been told that the bacteria or what ever it is,
is in the flour that the product is made by then it grows and produces the worm
that produces the moth that we have to deal with. The moths will gather and
develop on the edge of your walls where it meets your ceiling too. Its pretty
sad when you find them in the stores before you even bring them home. Good luck
Eve with this problem. Tc and have a wonderful day.
Cathy from Ohio
