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Remember to include your name within the message as well.
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information posted here is provided as general information only and should not
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the use or misuse or results of any action taken on behalf of the information
presented here.
To protect shelves, use plastic coffee can lids
under vegetable oil and shortening containers.
To keep your place in a recipe, place all baking ingredients on the right side
of the bowl before measuring or mixing. As each ingredient is used, move it to
the left side of the bowl.
For extra counter space, pull out a drawer and put a tray, baking sheet or
wooden chopping board on it.
www.watkinsonline.com/hutto
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Order toll free: 888-965-7070
Use Watkins Mango Extract #21368 (on sale) can add a tropical flavor to
desserts, fruit salsal,
marinades and dips. Stir into chicken salad or perk up a glass of iced tea. It
only takes a few drops.
Watkins Orange Extract # 21387 (on sale) gives a delightful flavor to
fruit compotes, cookies and frostings.
Sue was asking for hot dog recipes. This one is
very old-was given to my mother in the 60's. I still use it to this day.
Mexican Hot Dogs
1 pkg. flour tortillas-1 tortilla per hot dog
1 small can of chile-I use Wolf brand
grated cheddar cheese
chopped onion
weiners-number depends on number people you are feeding
mustard
Slightly warm the flour tortillas (I wrap mine in paper towels and put in the
microwave for a few seconds). Spread desired amount of mustard over the softened
tortilla, put a small row of chili along one side of the tortilla, place weiner
on the chili, top with onion and cheese. Roll up, using a toothpick to secure.
Place in a medium hot skillet and cook, turning so all sides brown. The original
recipe called for rolling the tortillas up, folding in the sides and deep frying
them-What a Mess!! And just browning in the skillet is much healthier for you.
Hope you give them a try. Connie in TX
Prayer Requests
Hi Nancy,
We?re thinking of Mother?s Day and what would be great to make for Mom.
Baked French toast is a terrific treat and easy to make.
If you would like to top your French toast (or waffles and
pancakes) with our really luscious cream syrup,
take 25% off any of our cream syrups. (I usually pour maple cream
syrup over my pancakes and I absolutely love fruit salads made with coconut
cream syrup.)
But here?s the baked French toast recipe:
Breakfast Apple French Toast
This breakfast casserole can be baked
immediately or covered with plastic wrap and put in the fridge overnight. The
leftovers are great reheated also.
3 large green apples
1/2 cup butter
1/2 cup brown sugar
2 tablespoons water
12 oz softened cream cheese
1 large egg
1/4 cup granulated sugar
12 slices firm, good quality bread
8 large eggs
2 cups milk or half and half
2 tablespoons vanilla
2 teaspoons cinnamon
1/8 teaspoon nutmeg
Set the rack in the middle of the oven and
preheat to 350 degrees. Butter a 9 by 13 inch baking pan.
Core, peel, and thinly slice the apples. Melt the butter in a large saucepan and
sprinkle the brown sugar over butter. Add 2 tablespoons water to pan. Add
the apples and cook over medium heat, stirring often for 2 to 3 minutes or until
the apples are just beginning to become tender. Set aside to cool.
Beat the cream cheese until soft. Add the single egg and granulated sugar
and beat until smooth. Set aside.
Cut the bread slices into fourths, cutting corner to corner so that you have
triangles. Lay the cut slices in the buttered pan. Whisk the eight eggs
and milk until well combined. Add the vanilla, cinnamon, and nutmeg.
Pour the egg mixture over the bread, being sure to cover all of the bread with
the mixture. Allow to sit for 20 minutes while apples are cooling.
Spread cream cheese mixture over bread, sealing to the edges. Pour the apple
mixture over the top evenly spreading the juices over apples.
Bake for 40 minutes or until done. You may need to put a cookie sheet under the
pan to catch any overflow.
Dennis Weaver, The
Prepared Pantry
Hi Nancy,
Love your newsletter and I am trying so many great recipes from it. For the
people looking for hot dog recipes, this one came from my grandmother, nearly 40
years ago, and my kids, now grown with kids of their own, still have fond
memories of eating it.
Hot Dog Crown Casserole
2 slices bacon
1/2 c chopped onion
1 can cream of mushroom soup
1/2 can water
1/2 tsp salt
dash pepper
3 c cooked, sliced potatoes
1 c cooked green beans (canned work fine)
1 pkg hot dogs, split lengthwise and cut in half
In skillet, cook bacon, remove from pan and crumble. Cook onion in the drippings
and, when tender, stir on the soup, water, salt and pepper. Add potatoes, beans
and bacon. Place in 1 1/2 qt casserole dish. Stand hot dogs up around edge of
dish (the crown) and bake in a 350? oven for 30 minutes.
Gloria, WI
Easy
Potato Recipes
Lemon
Recipes
Tomato
Recipes
Pudding Recipes
This recipe is for Rachel in Virginia Beach in
N/L 5/5 asking for Beer Bread. I have a really simple recipe. It is really good
and very easy. Ditamac FL/MI.
2 Ingredient no-knead beer bread
Makes 1 loaf, 18 slices
2-2/3 cups self-rising flour (not cake flour)
12 oz beer, freshly opened, chilled or at room temperature.
Heat over to 375 degrees F. You will need a 9 x 5 x 3" loaf pan lightly greased.
Put flour in a medium bowl. Add beer and stir with a wooden spoon or rubber
spatula just until flour is completely moistened. Scrape into a prepared pan.
Bake 50-55 min until top is lightly browned, the sides pull away from the pan
and pick
inserted near center comes out clean. Cool in pan on a wire rack 5 min. then
turn out on rack to cool. Cut in 1/2" slices to serve.
Per slice: 71 cal, 2 g pro, 15 g carb, 1g fiber, 0 g fat, 0 mg chol, 1 mg sodium
Cheddar-Scallion Variation: Mix flour with 1 cup shredded sharp cheddar, 1/2 cup
thinly sliced scallions and 1-1/2 tsp poultry seasoning and beer.
Wow, Frances in Wesley Chapel, Florida. I didn't
know you could do that with basil! I just got fresh
plants today, so I am going to
do that. We love fresh basil in our
house, I hate to buy it in the
winter. You are such a gem, for sending on the info!
Trish in Illinois~
Pimento Cheese
1 pound block American cheese
1 pound block Swiss cheese, (get from your grocers deli) shredded
1 small jar pimentos
1/2 teaspoon sugar
Enough mayonnaise to make wet (half a cup to one cup)
1 to 2 tablespoons seasoning mix
Seasoning mix:
2 tablespoons plus 2 teaspoons salt
1 tablespoon plus 1/2 teaspoon garlic powder (not garlic salt)
1 tablespoon plus 1/2 teaspoon onion powder (not salt)
1 tablespoon black pepper
1 tablespoon white pepper
Put all ingredients in large bowl. Mix well with hands.
Emma
To Diana who is diabetic and asking about the
Peanut Butter sandwiches: have you looked into the Better 'n Peanut Butter
that is sold at Trader Joe's? Check the numbers on this product and see if this
helps cut your numbers. It tastes excellent, by the way!
Anna
Nancy,
I also live in Cincinnati, Ohio and I would love the recipe for Marx Bagels
tuna salad. If anyone knows please send recipe.
Kathy in Cincinnati
These are great to make when the grandbabies
come to the house. Also the card club always wants them while playing cards.
Marti in Alabama
Ritz Crackers
1/2 cup margarine
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 cup chopped pecans
2 packages (tubes) Ritz crackers
Combine margarine, butter and sugar in saucepan and boil 3 minutes. Add vanilla
and pecans. Arrange crackers on cookie sheet and spoon mixture over crackers.
Bake 8 minutes in a 325? oven. Remove from oven and allow to cool briefly.
Remove with spatula.
Was just going through my many recipes to find
something for a church potluck tomorrow night. I am going to fix this salad and
thought others might like it as it is great for the summer meals.
Marti in Alabama
Asian Slaw
12 cups packaged coleslaw blend (about 2 large 16 oz. packages)
1 can (11 oz.) mandarin orange segments, drained
? cup Catalina dressing
? cup Miracle Whip dressing
2 tablespoons soy sauce
1/3 cup Honey Roasted Peanuts
Toss coleslaw blend and oranges in large bowl. Mix dressings and soy sauce in
small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well
coated.
Cover and refrigerate overnight. Sprinkle with peanuts just before servings.
Makes 12, 1 cup servings.
Can be cut in half.
In the 5/2/08 newsletter Marti requested
eggplant recipes. Here is one of our favorite stuffed eggplant recipes. You can
use imitation crab meat in this recipe and if you don?t want to use the mushroom
gravy, top the eggplant with your favorite shredded cheese.
Robbie In
Stuffed Eggplant
3 medium eggplants
1 c. onions, chopped
1 c. green onions, chopped
1 c. minced celery
? c. chopped bell peppers
1 clove minced garlic
salt and pepper to taste
3 Dashes of Tabasco Or hot sauce (optional)
1? c. white lump crab meat
1? c. raw diced shrimp, cleaned and deveined
3 c. seasoned bread crumbs
1 egg
Slice eggplants in half, scoop out the inside and boil until tender in salted
water, reserving the shells. Saut?onions, parsley, celery and garlic until
glazed. Then add shrimp and crab meat and cook over medium heat until shrimp
have turned pink. Remove from heat and add the remaining ingredients.
Allow to cool, then stuff mixture into eggplant shells and bake 30 minutes. at
350?.
When ready to serve, top with mushroom-wine gravy, made as follows:
2 T. butter
2 T. flour
1 c. CHICKEN bouillon
1 small can mushrooms
? c. burgundy wine
salt and pepper to taste
Melt butter slowly in a heavy saucepan, stir in flour and cook over low heat,
stirring constantly until brown. Then remove pan from heat and slowly add
bouillon and drained mushrooms. Return to heat, allow to thicken and add wine
just before serving.
Hello Nancy and all Nancylanders. First of all,
thank you for your tireless work with the newsletter. I look forward to
receiving my email and reading all the wonderful recipes and hints from your
loyal group.
In response to Trudy S. in Slidell who has been looking for a "hard tack"
type cracker. Years ago, my mother used to buy "Rusk" or "Holland Rusk" and it
was a round very crisp/hard cracker that was like over toasted bread. We used to
put creamed chipped beef over the rusk and it was our dinner. I don't know if
this is what Trudy is looking for, but it is a possible alternative.
Keep up the good work!
GmaMeMe Michigan
Thanks to Roz in Indy, Annie in WA State, Sarah,
Jackson, MS, and Mary in Jefferson City MO for your help in the "sharpie ink on
the carpet" problem. I knew
someone here would have a solution. May God send spring blessings to everyone!
Dee in S. IL.
Bahama Breeze Bread
posted April 26th
Hello Nancy & Y'all,
To Rachel in Virginia-glad you are lurking, but send us a recipe or two-we would
love to have them and for you to join in our fun!
I just had to share this recipe with everyone. It is another of my "I wonder how
that would taste?" My DH loves pineapple and nuts, so this was for him. It is
moist, and delicious. It would travel well and be great for beach, picnic, or a
luncheon-and is good for breakfast. And you can add more pineapple, coconut and
nuts if you like.
This recipe was given to me by my friend Paula, who loves it.
Fiesta Crab Dip
8 oz imitation crab meat-shredded
6 oz sour cream
1 envelope taco mix
1 jalapeno pepper-minced (or 4 oz green chilies-drained if pepper is too hot)
1 t minced garlic
Doritos
Mix all ingredients well and serve with chips.
Mimi ^..^
To Marti from SC. Here is a TNT yellow cake
recipe for you.
Enjoy! Dawn - cape cod, MA
Rich & Tender Yellow Cake
4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
2-1/4 cups sifted plain cake flour
1-1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened, each stick cut into 8 pieces
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and
cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment
rounds, dust cake pans with flour, and tap out excess.
Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this
mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of
standing mixer fitted with paddle attachment; mix on lowest speed to blend,
about 30 seconds. With mixer still running at lowest speed, add butter one piece
at a time; mix until butter and flour begin to clump together and look sandy and
pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is
added. Add reserved 1 cup of egg mixture and mix at lowest speed until
incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until
light and fluffy, about 1 minute. Add remaining egg mixture (about ? cup) in
slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and
bottom of bowl. Beat on medium-high until thoroughly combined and batter looks
slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk
flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut
into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture;
beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds.
Increase speed to high, add remaining egg mixture, and beat until light and
fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of
bowl. Beat at high speed 15 seconds longer.)
Divide batter equally between prepared cake pans; spread to sides of pan and
smooth with rubber spatula. Bake until cake tops are light golden and skewer
inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly
but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan
perimeter to loosen. Invert cake onto large plate, peel off parchment, and
reinvert onto lightly greased rack. Cool completely before icing.
Makes two 9-inch cakes
Hints:
Adding the butter pieces to the mixing bowl one at a time prevents the dry
ingredients from flying up and out of the bowl.
I have canned things for a long time but I find
recipes you get from other people who can are better than in the books. They
just give you an idea of what to do and what not to do. My hardest recipes to
find are ones for pickles, peppers and mixed pickles. I have yet to
find a dill pickle that I like. I can not get them to come out crisp after
canning. I like making pie fillings to can. They come in so handy and so do
soups.
Judy
I need help finding a good recipe for
cucumbers & Vidalia onions, don't remember the other ingredients. thank for
such a great site.
Sue in Ga.
I made this for dinner on Monday night. It got
rave reviews and it was sooo easy to make.
Super Easy Taco Pie
Pound lean ground beef
(1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1/2 cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
1 1/2 cups crushed corn chips
1 (8 ounce) container sour cream
6 slices American cheese
Shredded lettuce (optional)
Avocado slices (optional)
Heat oven to 375 degrees F. Cook ground beef in 10-inch skillet until thoroughly
cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and
olives. Simmer 5 minutes.
Meanwhile, separate crescent dough into 8 triangles. Place triangles in
ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the
corn chips over bottom of crust.
Spoon beef mixture into
corn chips in crust. Spread sour cream over beef mixture. Cover with cheese.
Sprinkle with remaining 1/2 to 1 cup corn chips.
Bake at 375 degrees F for 20 to 25 minutes or until crust is golden brown. Cut
in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
Yield: 6 servings
I added a can of refried beans on top of the taco meat then added shredded taco
cheese and covered with corn chips.
Thanks for all the work you put into the newsletter for us Nancy.
Toni in SW FL.
This is for Marie in Virginia
We don't make "grown-up" bread pudding at our house because of the kids but this
is still really good. Hope you will try it and enjoy it as much as we do.
Old Fashioned Bread Pudding
7 1/2-cups bread cubes
2-tbsp. margarine, melted
3 eggs, slightly beaten
1-1/2 cups, sugar
4-cups milk
2-tsp. vanilla
1/4-tsp. salt
brown sugar
cinnamon
Preheat oven to 375 degrees. Spread bread cubes in a 3-qt casserole dish.
Combine margarine, eggs, sugar, milk, vanilla, and salt; mix until sugar
dissolves. Pour over bread cubes. Sprinkle generously with brown sugar and
cinnamon. Baker 45-50 minutes or until golden brown.
Susana in Louisiana
I am overwhelmed by the response of your readers
to my recent request for bread pudding. Especially to Bunny Face and
Granny girl. You are the greatest.
Marie in VA
I have a request. Fair time is almost here and
some of the booths sell "Fat Balls". I wonder if anyone knows what I am
talking about and has a recipe. They are large fried balls cut and filled with
pudding or fruit. I hope someone can help.
Thanks Theresa in MI
Hi....
This might be a duplicate request, but if someone gave the recipe - i must have
missed it.
I am looking for an "olive salad recipe'" I remember it had about 7 different
types of olives, maybe peppers, but it was a good salad....
If anyone has it and can share it - hey, it will be appreciated.
Butch
Yes, ask and ye shall receive. A big thanks to:
Lois Kingston WA via RobbieI In Oatrageous Cookies
Barb in OKC Monster Cookies
Carolyn from Edon No-Bake Maple Peanut Butter Cookies
Ladies, these are three great recipes and I am so delighted to bake them for the
VBS and any other cookie requests I get. I had one sweet time testing these
three out this weekend. Thanks to all.
BunnyFace
Does anyone in Nancyland know what kind of white
cheese they use on tacos and enchiladas at Mexican restaurants? I think it might
be called chihuahua cheese (like the dog) but I want to make sure! Thanks!
Lori in IL
Pam in TX:
Thanks for the advice on the popcorn! I made the caramel corn using my air
popper. It is extremely addictive. I mush have made it half a dozen times so
far! Everyone wants the recipe, so THANK YOU THANK YOU THANK YOU for that one.
It is the best caramel one that I have. I use slightly less popcorn than called
for so I can have more "caramely" chunks. Now, I am getting ready to try the
kettle corn again!
Lori in IL
The corrected recipe for the hot dog corn
muffins.
Made my Miracle whip potato salad Saturday night for dinner on Sunday, took it
out of the fridge and had water in it!!! Need suggestions!!
Thank you, Boots in Va.
Comment
The problem with the Miracle Whip has been discussed many times in this
newsletter. The first ingredient in Miracle Whip is now water rather than oil. A
way to correct this problem is to all the ingredients in it except the Miracle
Whip. Right before serving put the Miracle Whip in the salad.
Nancy Rogers
For Rachel in Virginia Beach:
Beer Bread
3 cups self-rising flour
2 tbsp sugar
1 can (12 oz) beer
7 tbsp melted butter
Preheat oven to 350 degrees. Combine flour, sugar and beer in a large bowl and
mix thoroughly. Pour into 9 x 5" loaf pan coated with cooking spray. Pour 4 tbsp
melted butter over batter. Bake 20 minutes; brush top with remaining 3 tbsp
melted butter. Continue baking until top is golden and tester inserted in center
comes out clean, about 25 minutes more.
NOTE: To the batter, I add 1 cup shredded Cheddar cheese and 1 tbsp caraway
seeds. Open the beer and let it stand at room temperature until the fizz is
gone.
grannym IL
Hi, Nancy and all the good cooks out there: In
the Sunday, May 4 newsletter Marti from SC asked for a recipe for a yellow cake
made from scratch and this is the recipe I have used for years and have had very
good luck with it. I originally got the recipe from the Swans Down Cake Flour
box. Hope this is what she needs.
Nell in VA
The recipe she submitted was the 1-2-3-4 Cake. It was submitted recently in the
April 26, 2008 newsletter.
1-2-3-4 Cake
For Rachel in Virginia Beach for a Beer Bread
2-1/4 cups self-rising flour
3 tablespoons sugar
12 ozs. beer
Mix together, shape in loaf. Butter the top. Bake in preheated 400F. oven for 10
minutes. Turn oven down to 375F. and continue baking for 45 minutes. then turn
oven to 350F. and continue baking for 30 to 40 minutes. Cool 20 minutes.
Peggy from Belleville Ontario Canada
Nancy and Group,
Below is a recipe I found in a very old, probably early 70's Crock-Pot recipe
booklet. I have fixed hot dogs in the Crock-Pot multiple times and we like them
better than on the grill and they are certainly better than boiled hot dogs. I
have not tried this recipe with Knockwurst or Polish Sausage because we normally
don't eat Knockwurst or Polish Sausage. I also put frozen hot dog buns on top of
the hot dogs for a few minutes and they come out warm and soft.
Hot Dog . . . Perfection!
Source: Rival ? The Original Crock-pot Slow Electric Stoneware Cooker Cookbook
Page 16
Prepare hot dogs in the Crock-Pot ? using no water! Just drop in the dogs,
unfrozen (or Knockwurst, or Polish Sausage) and cook them in their own juice on
High for 1 to 2 hours. In about one hour, the dogs will begin to ?brown"
wherever they touch the sides of the pot.
Extra Treat: A few minutes before serving, warm up some hot dog buns in the pot.
Makes a winning combination!
Thanks, Joan San Antonio, Texas
Sue, some easy favorites of mine with hot
dogs....
Hot Dogs and Scrambled Eggs ( just cut up dogs mixed with the eggs ) ( or make
into an omelet )
Hot Dogs and Peppers ( same as above, fry all together in skillet )
Hot Dogs and saurekraut ( same as above )
"Quails" - slice hot dog open in center ( not all the way through. Stuff with
slice of cheese ( I like cheddar ). Wrap with a slice of uncooked bacon. Place
under the broiler until bacon crisps and cheese melts. Serve with or without
buns.
Diana
I was wondering if anyone has the recipe for the
cylindrical cinnamon sugar coated made by the Old Reeds Bakery in Harrisburg.
Thanks John
When my hubby is in the center of Florida, he
stops at this old store and buys this for me. It is either a meatball or
meatloaf that is covered with mashed potatoes, resembling a ball. and then
rolled in bread crumbs and deep fried. If any one has this recipe, I would love
to make my own some day.
Thanks, Judy in Cocoa, FL
HELP PLEASE!! I have been rather ill and in the
hospital and rehab for the last 5 weeks, so I have a lot of catching up to do. I
cannot remember how to make the print larger on the newsletter. Nor can I
remember how to print the selection in a larger print. I know I did it before
but it seems to be gone right now. THANK YOU in advance.
B
Disclaimer:
information posted here is provided as general information only and should not
be a substitute to your medical doctor. This board owner is not responsible for
the use or misuse or results of any action taken on behalf of the information
presented here.
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