I am rushing to get this newsletter out. We have weather coming in
within the hour. Hopefully I can get the recipes posted to the
index before it hits. Ditto starts making noises about 30 minutes before the
storm hits. His right ear hurt him. He has already climbed up in my
arms covering up his ear.
Nancy Rogers
Tamale Pie
1 jar tamales (or can)
1 (16 ounce) can chili
1 can whole kernel corn, drained
1/2 lb shredded cheese
Tortilla chips
Line baking dish with tamales, cut into 1 inch pieces. Add corn, then chili.
Sprinkle cheese on top. Spread tortilla chips on top. Bake at 375 degrees for 30
minutes.
Linda NM
Print this Recipe
Made this dish over the weekend for a potluck and it was a big hit. I used cream
of chicken soup. Also I added my comments to the recipe and they are
highlighted.
Marti in AL
Death By Chicken
This chicken was given its name because you could put this chicken dish in the
oven before you left for the funeral service and when you returned, it was
ready, just in time for the bereaved. It is from a Southern cookbook ?Being Dead
is no Excuse ? The Official Southern Ladies Guide to Hosting the Perfect
Funeral.? The original recipe called for Cream of Asparagus soup but Campbell?s
no longer makes that type so any cream soup will work.
6 slices uncooked bacon
10 chicken breast tenderloins
1 cup uncooked instant brown rice (I have used white as well)
1 can (10 ? ounce) cream of anything soup
1 cup water (I used part white wine)
1 teaspoon basil
1 teaspoon oregano
Grating of fresh nutmeg
Salt and pepper
Sprinkling of cayenne pepper
Cover the bottom of a 9x13? baking dish with the bacon. Put the chicken
tenderloins on top of the bacon. Pour the rice evenly over the chicken. Mix one
cup of water with the canned soup. To this mixture add basil, oregano, and
nutmeg, and pour it over the chicken. Sprinkle with salt, pepper and cayenne.
Cover the dish with aluminum foil and bake for 90 minutes.
Serves 8
Print this Recipe
Hi Nancy, furr babies and all Nancylanders: Just want to say "Thanks you" to
Linda NM who sent in the Cherry Burritos
earlier this month. I made them before we went camping this last weekend. My DH
said he preferred them cold and I like them either way. I think I'm going to try
them using an apple filling the next time. Again, thanks.
Diana in KCK
Print this Recipe
The other day I went to McDonalds and got a $1 hamburger. I opened my purse
there were Ditto's favorite furry toy mice all inside of it. It
was difficult to get the change from bottom of my purse with all those little
furry toy mice. I was holding some of them in one hand while searching around
for some more pennies. Didn't think twice about it but some lady behind me began
screaming there was a mouse. Even with all the explaining that it wasn't a real
mouse and it was only my kitty's favorite toy the lady kept screaming.
It appears that Ditto learned his lesson about storing his furry toy mice in my
purse because yesterday I found his toy mice in the top desk drawer of my desk.
In the process of making room for his treasured toys he chewed up a few
envelopes and notes from our family members that donated to the rainy day fund.
He loves to tear the stamps off the envelopes. I was getting ready to write a
thank you message to Ruth and I don't have an idea who the other kind persons
were because their were too many kitty teeth holes in the message and envelope
to read the info. Would those members please send me an email to let me know
what either their home address or email address
is so I can send you a thank you message. One of them may have ue.net at the end
of their email address. Your help would be appreciated.
There is never a dull minute around my house with two kitties that are very
curious.
Nancy Rogers
Hello Nancy and fans. This is not a recipe request. I had seen an infomercial
for a square plastic slicer with four thickness changeable disks. I believe it
was a Vidalia slice it (not the Vidalia Wizard). Price was 19.99. If anyone can
send a phone number to order, I would be very appreciative.
IG
Re: Bean Seasoning
Hi Everybody,
I've seen the comments on the Goya ham seasoning concentrate and I've been
looking for it at my local Wal-mart and couldn't find it, but we live in a small
rural Louisiana town and our Wal-mart is a somewhat smaller version of the
Supercenters. Because of this I wasn't really surprised to see that it was not
available.
We do, however, have a brand of bean seasoning sold locally that is truly "to
die for". It is made by a New Orleans company under the Zatarains (pronounced
ZATArans) brand. They're pretty well-known in most of the U.S. for their gumbo
and jambalaya mixes as well as their 'Cajun seasoning but they make a bunch of
different really good box dinners (kind of like Hamburger Helper, you just add
the meat) like red beans and rice, shrimp and chicken creole, white beans and
rice, dirty rice, pork and rice, etc. They also make fabulous red bean and white
bean seasoning mix that just can't be beaten. I did some dried giant lima beans
with smoked sausage a few days ago, served it over steamed rice and I thought DH
was going to pop he ate so much of it. I use it on all varieties of white beans
and the red bean seasoning is great with either kidney or pinto beans. It
already has all the onions, celery, bell pepper, red pepper, garlic, etc.
without all the slicing and dicing work. I usually add ham or smoked sausage but
it's very good without meat being added, too. If your store carries the
Zatarains gumbo or jambalaya dinners, they can probably order the bean seasoning
for you. If not, just go to the
Zatarains website to order. You won't be disappointed.
George
Betty in Fl, I have a smooth range top and I love it. To clean it I use Easy off
range top cleaner, I find it at Publix. Just spray it on let is sit a min or
longer if something is spilled over. Then you just wipe with a paper towel or
with a cloth. It shines just like new each time! I have had mine almost 2 years
now and it looks brand new still.
Billie in FL
Hi all: I want to thank all you good cooks in advance. This morning I was given
a Breadman bread machine. I began to wonder how to make the low sugar breads
like Sara Lee puts out. Is there anyway to activate the yeast with just Splenda
or other sugar replacer. I love bread and would love a low carb, low salt, bread
recipe.
Thank you all. JAM
Hi Nancy and all! My hubby requested chocolate chips using mint flavored
chips. I know I could probably buy some of the mint chips at the store,
but I have so many regular ones to use. I remember a tip long ago to make mint
chips using mint extract to flavor the chips. Anyone know the ratio?
Thanks! Tammy In Jamestown
This is third request. I'll give up after this if no response. In march 2008
there was a recipe for "Catfish Florentine" by Athena In DE. I love anything
"Florentine" and it does not give complete directions. It list in the
ingredients Romano cheese, white wine, lemon juice, Worcestershire Sauce and an
additional 3 sticks of butter but the directions do not give any instructions of
what to do with them. If anyone knows Athena or what the complete recipe is I
certainly will appreciate it. A copy of recipe is below.
Thanks-Jim in Texas
Catfish Florentine
6 8 oz. catfish fillets
1 bag fresh spinach
1 onion, chopped
1 c. grated Romano cheese
10 oz 70-90 count shrimp
1 c. white wine
1/4 c. lemon juice
1/4 c. Worcestershire
3 sticks butter
salt
pepper
paprika
Season all catfish w/ salt, pepper, paprika. In shallow baking dish place 3
fillets skin side down. top w/ chopped onion, cleaned spinach, 3 remaining
catfish fillets. Top fillets w/ shrimp & 1/2 stick melted butter. Bake in 450
oven 12 min.
Athena in DE
Print this Recipe
This is for Marti in AL regarding the GOYA Ham Seasoning. I buy the seasoning in
the ethnic section in Kroger.
I'm so sorry I forgot to explain that the GOYA comes in a box of eight packets
(powder/granules). The box is a light brown/yellow.
Linda in east TN
Marti in Al asked where to get ham concentrate. I usually buy
ham boullion powder packets in the Spanish
Food section of the supermarket.
Margo/Boston
Good Morning Nancy and all, is the sun shining in Scotland? yes, but not in
these parts.
Dixie grits - Moms Coffee Cake looks good, but where does the coffee name come
from?
Athena in DE thanks for the Mushroom and Cheese Casserole recipe, my youngest
son Nicholas is coming home for the week-end so I'll give it a try. He comes
home every now and then just to get some of mum's home made goodies.
Nancy twice of late I have had to give up trying to get into the message boards
- is it my computer acting up again or could you possibly be working on it? This
morning it was between 10.45 and 11.45 am BST. I'm not too sure what the time
differences are. I would have thought approx 6 hours in front of you, which
would have meant you were burning the midnight oil, perhaps you are an insomniac
like myself.
This is a recipe I use when I for some reason or other have an excess of eggs
and cheese.
Courgette & Cheese Frittata (serves 4 adults)
1 onion finely chopped
8 oz. cooked until just soft potato cut into cubes
11 oz cubed courgettes.
6 Eggs
2 oz of grated mature cheddar cheese
Heat a little oil in a frying pan, gently fry the onion until soft but not
browned, add potatoes and courgettes and cook for a few minutes.
Beat the eggs with most of the cheese and pour over the vegetables and give a
quick stir then leave to set for a few minutes.
Sprinkle the top with the leftover cheese and grill until the top is slightly
browned and serve on its own or with a tossed salad.
Sylvia <Scotland>
Print this Recipe
Comment
The Proboards message board
may have been doing updates or backing up the site. If you can't get in
just try again or press the F5 button to refresh the screen.
Nancy Rogers
Nancy I had the something happen to me in the early spring. I was getting out of
our SUV on a rainy day, I have to be careful not to cross my legs now, was in a
hurry to get in the house for a dry place. As I stepped out I got my legs mixed
up and I started to spin, thank havens next to the vehicle ,with my legs
crossing spinning down the vehicle to the back tire and I stopped there. Like
you said Nancy I started to look around and thank havens with the rain people
were inside. Finally I got a hold of myself and went very slow to check out my
hip. I was luckier than you nothing happened to me. I am so sorry that this
happened to you and that you have a speedy recovery.
To Doris S. Indiana newsletter 7/13 thank you but I like to play, I guess that
is what you would call it, with recipes and sometimes I will take some
ingredients from one recipe and some ingredients from another recipe and mix
them together. Some of these are great recipes and others are just down right
horrible. One idea that you can do for that pie crust recipe is get a large bag
of dry beans. Make the pie crust putting it in the pie plate, prick the crust,
put foil on top of fresh pie crust, then on top of foil put the bag of dried
beans, then put it in the oven and cook the pie crust. I am not sure how long
you would cook the crust but I would you cook it for the same time. Then Doris
you save the beans for the next time you want to cook the pie crust for a
non-cooked filling. I have seen this on the Food Network site. I hope that this
helps you.
Everyone have a great day. Nancy please take care of yourself. I am with Doris
that on a day we are to receive a newsletter I also get concerned about you and
if you are OK. I do know that Siggy gets you things that you can not get
yourself. What a great cat. You and your 4 legged associates take care, stay
safe and cool.
I was able to get this out. I thought that other wife's were going to be on this
trip but I am the only one.
Susie Indy
Good morning Nancy, Hope you are feeling better! I know what you mean by your
feet getting all tangled up! LOL Mine do occasionally, too. Guess I am just not
paying attention. Chris in NM
For JoAnn in Brookfield, Wi in the 7/13 newsletter: I hope this is what you are
looking for.
Burnt Sugar Caramel Cake
1 cup water, divided
4 cups granulated white sugar, divided
4-1/2 cups cake flour
1 tablespoon baking powder
1-1/2 teaspoons salt
1-1/2 cups (sticks) butter, softened
1-1/2 cups heavy cream
8 large egg whites (or the equivalent in reconstituted egg white powder)
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F. Line with rounds of greased and floured wax
paper three 9-inch non-stick cake pans.
In a small saucepan, combine the 1 cup of water with 2 cups of the granulated
white sugar. Heat over low heat until the sugar syrup has turned to a dark
golden brown, about 15 to 20 minutes (to create the "burnt sugar" syrup.) Remove
from heat, cool, and reserve 1/2 half of the burnt sugar syrup for making the
cake's frosting..
Combine the flour, baking powder, salt and remaining 2 cups of sugar in a mixer
bowl and mix on low speed to combine. Add the butter and 1 cup of heavy cream
and beat for 1-1/2 minutes.
In a small bowl, mix the remaining 1/2 cup heavy cream, 4 eggs whites, the
cooled burnt sugar syrup, and vanilla; add this mixture to the mixer bowl in 3
stages, beating for 20 seconds after each addition.
In another thoroughly clean mixing bowl (preferable copper), beat the 4
remaining
egg whites to soft peaks. Carefully fold them into the batter; pour the batter
into the
prepared cake pans.
Bake 25 to 30 minutes, or until the cakes spring back when pressed in the
center. Cool on wire racks.
Burnt Sugar Caramel Frosting
3/4 cup granulated white sugar
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
3/4 cup milk, cream or half-and-half
1-1/2 teaspoons vanilla extract
Reheat the remaining 1/2 portion of the Brunt Sugar syrup (above). Remove from
the heat and add the remaining ingredients, except the vanilla. Return to the
heat and bring slowly to the boiling point, stirring constantly; boil for 1
minute. Cool to lukewarm, add the vanilla, and beat until thick enough to
spread.
Spread the frosting between the cake layers, then frost the top and sides. If
the frosting becomes to thick to spread, briefly reheat it in the microwave
oven---or whisk in a little milk a teaspoon at a time. You may wish to garnish
the frosted cake with pecan halves.
Emma
I found a recipe for cinnamon raisin nut rolls on the internet. Although I have
never tried the recipe I plan to in the next couple of weeks. Thought others
might like it as well.
http://homecooking.about.com/od/dessertrecipes/r/bldes186.htm
Janie
In the July 13, 08 newsletter: Linda from east TN in
Friday's newsletter said she buys Goya Ham flavored concentrate at Kroger's
grocery store. I was wondering what department it is located in and kind of what
it looks like. I do not have Kroger's in Alabama but will while visiting in
Omaha real soon. I sure would like to purchase some of the stuff. In the
meantime I will look for it around here as well.
Thanks. Marti in AL
You can find ham, chicken and beef flavored concentrates at GFS. I am visiting
our son so can't run to the kitchen to let you know the brand name. I like to
keep all 3 flavors on hand. Donna L. in OH (at present in GA)
