Rhubarb Cookies
1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
Cream Cheese Frosting
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine
the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut. Chill at least one hour before baking. Drop by
tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for
12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the
confectioners' sugar until smooth. Spread over cooled cookies. Store in the
refrigerator
www.watkinsonline.com/hutto
sunnywatkinsgirl2@aol.com
Order toll free: 888-965-7070
Watkins Bread Mix #02600 is handy and easy to prepare. Just mix with beer or any
other carbonated beverage, and customize with Watkins herbs and spices. I have
made it several time with Sprite.
Nancy-
On
May 6, 2008 Lori in IL asked about "white cheese" in Mexican restaurants.
Our local restaurant, "Cancun," uses white American cheese in their sauces. I
have also used Monterey Jack in the following recipe and it works well, too.
Here is a recipe using that:
Vegetarian Burrito
1/4 cup chopped onions
1/4 cup zucchini, chopped
1/4 cup yellow squash, chopped
1/4 cup celery, thinly sliced
1/4 cup carrots, thinly sliced
1/4 cup bell pepper, chopped (any color)
1/3 cup refried beans
1 large flour tortilla
salt to taste (I just sprinkle a little of these three)
garlic powder to taste
chili powder to taste
Cheese Sauce:
1 Tbsp. mayonnaise
1 Tbsp. milk
1 slice cheese, low or non-fat ok
Combine all vegetables except
refried beans and stir fry or microwave until crisp tender. Season with a little
salt, garlic and chili powders; set aside.
Spread tortilla with refried beans (right out of
the can) and then add vegetables; fold tortilla in half.
Make a cheese sauce by warming the 3 ingredients
in the microwave and stirring until the cheese is melted.
Heat the filled tortilla in the
microwave or on a greased griddle. When warm, pour the cheese sauce over and
enjoy.
Add or omit any vegetables you desire. This makes ONE serving so multiply by as
many as you need.
I like to serve with Spanish rice.
martyS in TN
New posts were added today
Prayer Requests
Nancy-
On
May 5th, 2008 Trudy in Slidell mentioned "hardtack" Ask her to go to
"Scandinavian hardtack" in her browser to see if this is what she has in mind. I
grew up with this in our home
and it was a circular shape about 11 or 12 inches in diameter with a hole in the
middle. It was basically a rye cracker.
martyS in TN
The online newsletter was not
posted yesterday. I have been working around thunderstorms for the past
several days. Most of the day was spent on adding new pages and updating
alphabetical index pages. By the time I got done my energy level was down
to zero.
Nancy Rogers
Pages Updated in Past 24 Hours
Daily Recipes Recipe Archive
Alphabetical Index for May Recipes
Alphabetical Index for April Recipes
Alphabetical Index for March Recipes
Our Recipe Message Board
Turnip Recipes
Raisin Recipes
Papaya Recipes
Corn Recipes
Cherry Recipes
Rhubarb Recipes
Grits Recipes
I just had to add to the array of
peanut Butter Sandwiches. I just Love Peanut Butter (smooth or crunchy)
and hard salami together on a sandwich. Obviously not a Calorie watcher.
Yes, I agree with all of you. This is the very best Recipes out there.
Blessings to you gals.
Joie in TN
My thanks to Tim in Ohio and Bill
in TX for the two electric smoker suggestions. I have been a little
behind in reading my emails, so that is why this took me so long to thank you. I
am going to check both of these out with my hubby, to see which one he prefers,
since he is the "outdoor chef."
Trish in Illinois~
Hi Nancy,
In your newsletter, I used to see links for all kinds of recipes, e.g.,
strawberry, but I no longer see these links.
Is there a way to still find them?
Helen
Comment
Yes, you can view all the email messages in the past (back to 2001) by going to
Email archive.
For those that aren't getting their newsletter may want to bookmark this link
and use it to see if a newsletter has been sent out.
Nancy Rogers
In response to Butch re olive
salad. I just happen to have a quart jar of the olive salad The ingredients
listed are: Queen Olives, Olive Oil, Canola Oil, Carrots, Cauliflower,
Pepperoncini, Celery, Capers, Sweet Peppers, Parsley, Oregano, Garlic, Vinegar,
Spices, Salt. Other ingredients are the usual preservatives. I did Google Olive
Salad recipes and there were many recipes out there. Just pick the one you like.
My jar came from a company in Mandeville, LA.
Sara in FL
Hi, I was just getting around in
reading my newsletters and I came across the Beer Bread recipe. Has
anyone ever tired making wheat or any other kind of bread using beer? Can this
be done?
Thanks, Fran, Upstate New York
Hello, I purchased them tomatoes
planters where their hang upside down to grow. Their was a call back by QVC
http://community.qvc.com/topic/Todays-Special-Value/Hanging-Tomato-Planter/5800009062
and now I am having to place them in the yard. I was wondering if anyone has had
any luck in planting them in pots. Any suggestions and experiences anyone can
offer?
Thanks, Fran (Upstate New York)
To Phoebe in Atlanta, Georgia
I am also addicted to QVC. My entire kitchen is QVC pots and pans and
gadgets. I am so addicted that I have boxes I have never even opened yet, I need
to make room for all my new kitchen things. ; ) The silly part is that since my
boys have grown and left the nest, I do much less cooking now. So, my husband
wants to know, why do I need all these things. : ) Still thinking of an answer
for him, as I wait for my UPS man to bring another box. ; ) : )
Jan in Muskegon, Mi
Sylvia: Ammonia will remove the
stickiness of your Tupperware. I always washed mine in the dishwasher and
they didn't get sticky. I got rid of all my Tupperware, however, and now use
nothing but Lock 'n Lock.
Susan in Iowa
Email Address to respond to replies, requests and tips. Please include the date of the recipe, name
of recipe and number of servings. Remember to include your name within the
message as well.
I was surfing through QVC and
found lots and lots of
Lock N Lock Products. It is possible I am a Lock and Lock addict, LOL.
This is a great recipe for
get-togethers or large gatherings. Great with coleslaw or potato salad and baked
beans. I make it in the fall for football game parties.
Marti in AL
Slow Cooker French Dip
3-4 pound boneless beef roast
1 (10.5 oz.) can beef broth
2 to 3 cups water
1 package dry onion soup mix
1 teaspoon dry Italian seasoning
1 teaspoon garlic powder
French or other crusty po-boy rolls
Sliced Swiss or provolone cheese
Trim fat from the beef roast and place in the slow cooker. Add broth, water,
onion soup mix, Italian seasoning and garlic powder. Make sure liquid level
comes almost to the top of the meat. Cook on low setting for 8 to 10 hours.
After meat is done, remove roast from crock and place on a platter. Cover with
foil. Be careful because roast will want to fall apart. Transfer liquid from the
crock to a saucepan and bring to a boil. Reduce heat and adjust seasonings.
Meanwhile, preheat oven to 350? degrees.
Take meat and shred or slice it thin, removing any fat that may have lingered
after cooking. Split rolls lengthwise on one side and lay open. Place rolls onto
a cookie sheet or baking pan and top with a healthy dollop of the beef. Give
them a good soak with warm juices. Top with a slice or two of cheese and place
into oven. Cook 3-5 minutes or until cheese melts and becomes bubbly. Dish up au
jus into small bowls and serve with the sandwiches for dipping. For crisper
sandwiches, lightly butter and toast the split rolls before topping with beef.
12 to 15 servings
To all you great cooks out there
I need help. Many year ago I made a chocolate cake if my memory recalls
that used grape jelly and Hellman's mayonnaise. It didn't call for eggs. it was
a very moist and fudgy cake If any one has it I would much appreciate. Thanks to
all you great folks and Happy Mothers Days. Wishing you
all good health.
Sandy Danvers Ma
Harvest Apple Cake
4 cups apples, diced
2 cups sugar
3 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
1 cup vegetable oil
1 tsp vanilla extract
1 cup nuts, chopped
Mix together apples and sugar and set aside for 1 hour. Sift together flour,
salt, baking soda, cinnamon and nutmeg and set this aside. In a separate bowl
beat eggs, add the oil and vanilla extract. Stir this into the apple mixture.
Add in dry ingredients and mix well. Blend in nuts. Pour into greased and
floured tube or bunt pan. Bake at 350? for 1 hour or until toothpick comes out
clean. Cool in pan 10 minutes and finish cooling on wire rack.
Robbie IN
Hi Nancy & Nancy-landers.
In your 5-5-08 newsletter Judithe requested some CELIAC recipes so I found a few
I thought looked easy & that I'm going to try also. I have a friend with
CELIAC'S so I myself don't have it. Hope you enjoy.
Hugs, Rosie McKeever in PA (USA)
CELIAC RECIPES...
"Cheater" Refried Beans
1 can beans
BBQ sauce, salsa, or lime juice and garlic
Mash beans with fork. Add liquid of choice and stir until you get the
consistency of refried beans.
Buffalo Chicken Salad
chopped celery
sliced carrot
mayonnaise
chicken, canned or chopped leftover
Frank's Red Hot Sauce
Add everything to a bowl. Mix. Put on top of lettuce, crackers, or bread.
Sweet and Sour Chicken - Cheater Version
Bake the chicken, cook up some veggies (I did broccoli and peppers.), combine
and mix with the sauce. Serve over cooked rice and sprinkle with green onions if
desired.)
Sweet and Sour Sauce
1/2 cup brown sugar
1/2 cup cider vinegar
4 tablespoons ketchup
3/4 cup pineapple juice
2 teaspoons cornstarch
Warm everything in a saucepan except cornstarch to just below a simmer without
letting it boil and stir in the sifted cornstarch to thicken. Sift the
cornstarch to eliminate any lumps. You can add whatever else you might like to
add, onions or peppers, some pineapple.
Greetings Nancy and Friends,
This for Sue who wanted hot dog recipes. Looks like you have gotten a generous
amount of different recipes to try. They all sound pretty cool. I have 2 more
for you that are very tasty.
Chili Dog Casserole
Serves 4 - Can be doubled
2 cans chili with beans
1/2 pkg hot dogs(4)
tortillas
Oven 425 preheated. Spread 1/2 chili in casserole. Wrap hot dogs in tortillas.
Place on top of beans seam side down. Cover with rest of beans. Cover with foil.
Bake 30 minutes. You can add cans of chili if you want.
Weiner Bean Pot
2 1 pound cans pork and beans
1 envelope onion soup mix (Lipton, dry)
1/3 cup catsup
1/4 cup water
2 Tbsp brown sugar
1 Tbsp prepared mustard
1 pound hot dogs (cut up)
Combine all in a casserole. Bake uncovered at 350 degree oven for 1 hour. This
should serve the 5 of you along with maybe a tossed salad. If you have big
eaters, double.
Good luck, Carolyn, Rochester, New York
For Trish in Illinois, thanks for
the compliment. On another note about the home grown fresh basil, if you have
more than you can use, you can wash it, and air dry it on the kitchen counter to
save for future use, just in case you run out of the fresh. I do that with home
grown Italian parsley too. It's so much better than the store bought stuff.
Frances in Wesley Chapel
Re: 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
Hi Lori, I think that the usual cheese in Mexican recipes if QUESO cheese. I buy
it at the local Latino market; it's good. Thanks, Nancy for making this happen.
Hudson Valley Kathleen
Hello all,
Maybe I missed it but what did the basil recommendation consist of? What
newsletter was it in?
IG
Nancy I want to thank Sue
newsletter 4/26 for her
Old Fashioned Meatloaf. I have not tried it yet but I sure will. I think
that I am going to make one this week end and freeze it so all my husband has to
do, as I recover from surgery, is take it out of the freezer. Wednesday 5/7 I
made walnut size meatballs and they smell so good. My DH is taking them tonight
to choir practice because they are having a small party for the choir.
Susie's Meatballs
2 lbs. lean ground beef
1 egg, beaten
1/2 cup bread crumbs w/parsley
2 to 3 tablespoons very finely chopped onion
dash of salt
dash of pepper
Sauce
1/2 cup catsup
1/2 cup beef broth from a carton
Mix bread crumbs with the onion, salt and pepper. Then add the beef and the
beaten egg mixing well making sure the bread crumbs are mixed through. Make the
meatballs the size you want. Bake at 350? for walnut size bake for 15 minutes,
for larger bake for 20 to 25 minutes. For the walnut size I made 46 and larger I
would think that you could get 25 to 30. You can freeze these for future use.
Whisk together catsup and beef broth and then pour over the meatballs. On top of
the stove you can put these in a sauce pan then add the sauce and cook for 15 to
25 minutes or until warm. I am putting them in a slow cooker on low for 3? to 4
hours.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe. You have been having rain and rain.
Susie
Nancy and Nancylanders: I just
had to weigh in on the recipe request from Sue in GA in the Tuesday,
6 May Recipes . I don't know if this is anywhere near what she is looking
for but when the fresh cucumbers and onions and other vegetables hit the local
Farmer's Markets I make up a batch of sliced onions and cukes in a vinegar and
water solution. In fact I made up a small batch just yesterday and here's how I
did it:
Mr. Myron Drinkwater - Lake Forest, CA
Pickled Cucumbers And Onions
1 large onion (any yellow, white or red/purple onions will do but sweet
onions are the best)
3 (4 to 5-inch) pickling cucumbers (more if desired)
1/3 cup cider vinegar
1/2 cup water
1 tsp granulated sugar
1/3 tsp ground black pepper (optional)
Peel and slice the onion and cucumbers. Slice them to your desired thickness (I
slice them in about 1/8-inch slices. Place the sliced onion and cucumbers in a
glass or plastic sealable bowl or container (can seal a glass bowl with plastic
wrap). Combine the vinegar, water, sugar and black pepper, if using, and pour
over the sliced onion and cucumbers.
Seal and refrigerate for at least two days before serving. This initial batch
can be added to throughout the season as the slices pickled onion and cucumber
are eaten. Also if the solution does not have enough water or vinegar or has too
much of either just add or decrease to suit you or your family's personal taste
preferences. And remember this is just a small batch so you can double or triple
the recipe or even make a much larger batch if you are taking it to a pot luck
or tailgate party. The seasoned vinegar and water solution should be just enough
to cover the slices of vegetable in the container.
Cook's Note: I also sometimes add sliced peeled zucchini and sliced garden fresh
ripe tomatoes to the solution. And some carrot slices blanched in lightly salted
water for 3 or 4 minutes could also be added to make it mixed pickled
vegetables.
Hi Nancy and everyone
Thank you for all of your wonderful recipes. I need you help. Is it possible to
freeze cakes and pies. Please give me some advise in this area. The pies would
be key lime. pecan and cream cheese. Any ideas are welcome.
thank you, Yoli in Texas
HI Nancy, Just a couple of days
ago a friend in Fl. told of planting basil, letting it go to to seed for a
continuous supply of fresh basil. Today, a woman from Il. said she was going to
try this. I think basil is an annual in this part of the country and can only be
grown outside in the summer. Question, is basil a bi-annual? Will it come up
from seed the following spring? Help Please!! I also Love basil.
Linda in IN.
Hi Nancy!
This is a request that I made a long time ago, got a reply and have misplaced
the recipe already! What I need is the recipe for Manicotti that came from the
back of a mayonnaise jar. I think it had cottage cheese, hamburger meat
spaghetti sauce and mayo, and some spices. I can't remember how much of any of
it. I used to make this all the time and then I became very ill and almost all
my recipes were thrown out by my husband and kids who were "cleaning out" my
things because they didn't think I was going to make it. I would really
appreciate it if someone out there might be able to help me!
Thanks Nancy for all that you do to keep this newsletter going!
Carin in Central FL
Nancy Linda in Al newsletter 4/28
has a recipe for Peach Cobbler Pie and yes could she please post this
because it sounds good and so easy to make. Also does anyone have a TNT recipe
for a Spinach Casserole? A few weeks ago at the grocery store I thought that I
picked up broccoli but got spinach. Thank you.
Nancy thank you for all the work that you do for the newsletter. In a few weeks
I am going into the hospital for a shoulder operation and will not be able to
use the left hand and arm for at least 3 to 4 weeks. I will have to go for
Physical Therapy for a while. So I will read the newsletters but will not be
able to respond.
Everyone have a great day. Nancy and 4 legged associates take care and stay
safe. The south is really getting it this year.
Susie Indy
ood morning Nancy,
I am responding to Lori in IL in the 5/6 newsletter who wants to know what kind
of white cheese they use on tacos and enchiladas at Mexican restaurants. It is
also used in quesadillas. It is called asadero cheese or Mexican cheese. We can
get that cheese down here at any grocery store with all the cheeses. You may
need to look in the Mexican section if you don?t live in the SW. Here is a
recipe I use that contains that cheese.
Chris in NM
Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants. from
http://www.ortega.com
1 cup cheese (Monterey jack, Asadero), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat
until melted and well blended, stirring occasionally. Serve with fresh tostadas
or hot flour tortillas.
Chris in NM
And for Theresa in MI in the same newsletter asking for ?fat balls?. They sound
exactly like what my daughter-in-law makes for my grandsons for breakfast. They
are a sweet dough that is fried (fritter). When done, she uses an injector to
put honey or whatever in the middle and then serves them Yum!
Chris in NM
For Butch in the same newsletter looking for an Olive Salad recipe, look in the
Nancy's Kitchen Quick and Easy Recipes of March 26, 2006. When I did a search, that is the
date that one was posted.
Chris in NM
For Dianne in East Tn.
Regarding the TART apples for my apple pie recipe:
I used to use Oregon pippins (40 years ago) but then changed to Granny Smiths
when they replaced pippins in the grocery stores. Now that we have our own apple
trees, my favorite pie apple is the versatile Golden Delicious. These are not as
hard and tart as the former, but hold their shape well when cooked, and have a
fine texture and flavor. I prefer them when they have not yet turned yellow, but
still are a pale yellow-green and firm. I can these each year in quart jars
(cooking them first as called for in my recipe) then cramming as many as
possible in each jar, then topping with some of the cooking liquid-- water only.
This makes it so fast and easy to whip up an apple pie because all the peeling,
coring, slicing and cooking are already done. One quart is the perfect amount of
apples for my deep pie pans. (I inherited the pan with its outer rimmed ditch
from my mother, but finally found another one at a well-stocked restaurant
supply house.) Some people put
the sugar, spices, etc., in with the apples when canning them, but I prefer the
fresher taste of adding the dry ingredients when making the pie, as in the
original recipe.
Sandy in Bountiful, Utah
To Judy: Recipes dated May,
6th.
RE: Soft pickles. I would suggest you check with someone knowledgeable
about using ALUM in your brine to find the quantity to use. I believe this is
what the companies use.
Joseph J.
For Susanna in LA, thanks for the
Old Fashioned Bread Pudding recipe. It is funny when you haven't made
anything for a long time how you forget how to make it. Your recipe sounds so
good. Thanks again, Marie in VA
Sue in Ga
We love cucumbers and sweet onions in a sauce made up of
4 tablespoons vinegar (any)
sugar to taste
1/2 cup sour cream
either dill or caraway seeds
Just mix ingredients the pour over sliced cucumbers and onions Keep refrigerated
until ready to eat. I find the longer they sit the juicier they are.
Hope this helps
Barbara in Wentzville Mo
In the
5/04/08
newsletter Marti SC was looking for yellow Layer cake recipes. If she
goes to the April recipe index, she will find the recipe for Richs Bakeshop
Yellow Cake, which was originally submitted by Evelyn in Tennessee.
Robbie IN
Fran in Ottawa requested recipes
for Coffee Cake muffins in the 5/5/08 newsletter. You may wish to fill the
muffin tins with the batter then put the filling on top instead of swirling it
through the muffin mixture as the recipe below instructs. You can also double
the filling, putting half of it in the muffin batter and putting half of it on
top of the muffins for more of a streusel topping. You may need to experiment a
little to totally duplicate the muffins of which your husband is so fond. I have
2 other recipes for coffee cake muffins; one uses sour cream and the other uses
plain yogurt. I will send them in over the next few days.
Robbie In
Coffee Cake Muffins
Filling:
1/2 c. brown sugar
2 tbsp. flour
2 tbsp. cinnamon
1/2 c. chopped nuts
2 tbsp. melted butter
Mix filling and set aside.
Muffins:
1-1/2 c. all-purpose flour
2 tbsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1/4 cup shortening
1/2 c. milk
1 beaten egg
Mix dry ingredients. Cut in 1/4 cup shortening. Add egg and milk to dry
ingredients all at once. Swirl in filling. Pour into greased or paper-lined
muffin tins. Bake at 350 degrees for 17 -20 minutes. Makes 12 muffins.
For Judy in Cocoa Beach - Those
are Cuban Stuffed Potatoes and they are delish!!! The ones from Ybor City are
stuffed with a shredded pork, I think. Living in N. Florida now I really miss
the Stuffed Potatoes and the Stuffed Crabs! I was going to try making the Crabs
but it's a 2 day project! If anyone wants, I have the recipe for them but would
love the recipe for the Potatoes too. They've got to be easier!
I found a website that has the Cuban Stuffed Potato recipe that Judy in Cocoa
Beach is looking for.
www.tasteofcuba.com
Sue in Fl
This is a recipe I have been
making for nearly 50 years. I will be making these Monday am for the people that
live in my building. Every Monday we get together for coffee and doughnuts and
an occasional homemade treat or breakfast casserole. I thought I'd share
this old recipe that came from my long-departed Aunt Jinny.
Surprize Muffins
serves 12
2 c flour
1/4 c sugar
3 t baking powder
1/2 t salt
1/4 c shortening (she used lard)
1 egg
1 c milk
Preheat oven to 400F. Spray muffin pan or use liners. Cut shortening into dry
ingredients
with pastry blender. Add slightly beaten egg and milk. Stir until just blended.
Fill muffin cups or liners 1/2 full. Drop 3/4 t of her homemade grape jelly into
center of batter. (you may use any jam or jelly you have on hand. Strawberry jam
or apple jelly are also favorites)
Cover with more batter til cup is 2/3 full. Bake for 20-25 minutes till nicely
browned.
NOTE: You may substitute 1/2 c pancake syrup for 1/2 c of the milk. Skip the
jelly. Or you can make a Streusel muffin by mixing together:
1/2 c brown sugar
2 T flour
2 t cinnamon
2 T butter
1/2 c chopped nuts
Divide mixture in half. Sprinkle over 1/2 full cups. Cover with batter to 2/3
full and sprinkle
the rest of the streusel over top.
I always double this recipe for taking to brunch or our coffee Mondays. I also
get the dry ingredients ready the night before and mix in the wet ingredients
the morning it will be needed and then bake. These would make a good Jar Mix for
gift giving. Just mix first 5 ingredients together, put into a jar, and add a
label with directions for adding the rest of the ingredients, temperature and
length of time to bake.
Like I said, I've been using this one for a very long time!
Meemaw in Indy
I wanted to thank Oma in Lower
Alabama for the Chicken Pot Pie recipe in Sunday's newsletter. I made it
last night and it was a hit! I omitted the hard boiled egg but I took your
advice and added sage and a little extra milk plus some fresh ground pepper.
Excellent and easy comfort food. Thanks again!
Laurie
This message is for Judy in
Cocoa, FL asking for a recipe for the meatballs rolled inside a mashed potato
ball, with bread crumbs, then deep fried ? maybe they are
Papas Rellenas
Thanks, Patricia in KY
This is an olive salad for Butch
in newsletter 5/6. Don't know where I got it but probably here. Mary Jo in MD
Olive Salad
2/3 cup of Green olives, pitted and coarsely chopped
2/3 cup of Black olives, pitted and coarsely chopped (these come chopped in a
can)
I also buy the Greek Olives from the deli and add 2/3 cups of those
chopped
1/4 cup Pimiento, chopped
3 cloves garlic, finely minced
2 tablespoons Capers Chopped
1/2 cup of minced onion and minced celery
1/3 cup Finely chopped parsley
1 teaspoon Oregano
1 teaspoon Black pepper
1/2 teaspoon thyme
1/2 cup Olive oil
1/4 cup of balsamic vinegar or seasoned rice wine vinegar
.
Mix all together and refrigerate for at least a day. Will keep for about a month
in fridge !!
This is a recipe I make often
because my family loves it (both vegetarians and meat eaters love it). It was my
mom's goulash recipe and I exchanged things out to make it vegetarian. It is
definitely a comfort food. I make a big batch because we like leftovers and eat
it for a couple of days. If you would like, just cut everything in 1/2
Kathie in Arizona
Vegetarian Goulash
1 box of spaghetti
2 cans of the large (28 oz) Bush's vegetarian beans
2 cans of tomato soup
1 package of Morningstar Farms veggie crumbles (look and taste like hamburger)
Saut?d chopped onion (optional)
Generous amount of onion powder (optional)
Salt and pepper
Defrost the crumbles while cooking the spaghetti. Cook spaghetti. Drain. Put in
big pot with all other ingredients and heat through. Tastes even better the next
day.
May 06 the Mexican Cheese used in
most Mexican Restaurants is Mexican Manchago, its soft like and white like Jack
there is a Spanish version that is a hard cheese, most markets carry it, it is
made by a company that produces different versions of Mexican Cheeses its comes
in rounds, small the brand is
Cacique cheese, any Mexican manchego will do though.
BG
Many thanks to Robbie in Indiana
for reposting the
1234 yellow cake recipe in the April 26 newsletter. I have been sick and
haven't felt like reading my emails. I still have a lot of catching up to do.
lol. I will try the recipe though. It sounds like it will be easy to do, and
thats just what I need. Thanks again Robbie.
Ann from NC
Thanks to Dawn from Cape Cod, Ma
and Nell in Va for the yellow cake recipes from scratch. I will try them asap!
They sound so simple. Thanks again! Marti, SC
Ann from NC
Hi Nancy,
Thanks for the wonderful newsletter. I have been reading it for several years,
but have only shared one recipe. I thought it was time to change that. My family
likes soup year-round, so this is one recipe I use a lot. You can change it to
fit your family?s tastes. It?s quick, easy, and makes a lot, and also freezes
well.
Quick Bean Soup (also known as Poverty Stew)
1-1/2 lbs. hamburger meat
1 small onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can beef broth (optional)
As many cans and kinds of canned beans as you want. I use pinto beans, Ranch
Style beans, navy beans, Great Northern beans, black beans, kidney beans,
garbanzo beans, etc. in the 14.5 to 15 oz. cans. I use the least expensive ones
I can find.
Spices to taste (optional)
Brown hamburger meat with onion in a Dutch oven. Drain well. Add the beans
(undrained), beef broth, and tomatoes. Add any spices your family likes, to
taste. I use minced garlic or garlic powder, chili powder, and cumin. Taste
before adding salt?this is a high sodium dish! Simmer until heated through.
Being from the South, I always serve this with cornbread. *I have also made this
with ground sausage or sliced Kielbasa and Ro-Tel tomatoes. If I am not in a
hurry, I let this simmer for several hours, adding small amounts of water if
needed. The longer it simmers, the better it is, and next day leftovers are
great!
TXteacher
Nancy
I love your newsletter with all the great recipes.
In high school (1965-67) we made a recipe for something called Raisin Bubble
Buns they were a sweet bun made in a cupcake pan. It had 3 or 4 rolled up
pieces of dough stacked in each tin. I would love to get that recipe again. I
even checked with my old school & online to look for the recipe with no luck. I
wonder if any of your readers have heard of it.
It was on a printed out page with a picture like it had been in a cook book of
some sort. Thanks so much. Keep up the great job you are doing. It is greatly
appreciated.
Sincerely
Shirley Dilks
Hi Nancy! For the person looking
for a good apple pie filling this is what I do when I have an abundance of
apples.
I got this from a friend several years ago.
Betty in Canada.
Canned Apple Pie Filling
4 l/2 cups Sugar
1 Cup Corn starch
2 teaspoons cinnamon
l/4 teaspoon Nutmeg
10 cups of water
3 tablespoons Lemon juice
Mix sugar, corn starch, cinnamon, nutmeg and water. Cook until thick. Then add
the lemon juice in and stir. Put apple slices in jars. Pour mixture over the
apple slices and seal the jars. Process in boiling water bath for 15 minutes.
Makes about 7 quarts.
Now, if you have favorite ingredients that you add to your apple pie that I
didn't list, add them in. Won't affect anything.
There was not enough room to post all the
messages in today's newsletter. More will be posted tomorrow.