Return to
April 2009 Newsletter Recipe Index
April 3 2009
Top 100 Recipe Sites
The code to the newsletters
red highlighting -
topic of message
bold highlighting - links to a printable recipe or another
site.
Nancy Rogers
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
Paypal Address
We offer two newsletters
Nancy's Pantry - baking and food related tips
and information sent out on Monday and Friday.
NancyLand - a
recipe exchange newsletter sent out 5 to 6 times a week. TNT
recipes, tips, hints and other messages are sent in by our recipe
family of members and compiled in an online newsletter. An
email is sent out the let the recipe family of members know it has
been posted online..
Top 100 Recipe Sites
Banana Salad
3 eggs
1 c. sugar
1 T. flour
1/2 c. water
5 T. vinegar
Pinch salt
1-2 T. peanut better
Bananas
Mix together first six ingredients and cook until thickness desired.
Stir in peanut butter. Place layer of bananas, sauce, bananas,
sauce, until used up. Crushed peanuts can be used if desired. I use
crunchy peanut butter.
Peggy TN/AL
I am working off my laptop for the next couple of weeks. If
you do no see your recipe, message or reply please resend your
message to the email address listed below.
Nancy Rogers
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
Good morning Nancy and everyone! It is good to be back home after
being gone a week! While in Laughlin, NV, we went to the Kitchen
Outlet store a few times and had a ball! Found some great deals I
couldn?t pass up! Hope you have a great visit with your family
Nancy!
From the 3/27 newsletter:
?This is for Chris. In the March 19 newsletter what type of crust
does the strawberry pie use? ?
Florence in Indiana, since it isn?t my original recipe I just went
back to check and it doesn?t use a crust. The ingredients ?solidify?
like a pudding in the pan to the point where you can cut a piece
like a pie slice.
Chris in NM
Barbara in AL, Those recipes, "List of favorite recipes by members",
were ones asked for over and over a lot by members, so Nancy put
them all together to make it easier to find them. I don?t think
there have been any other dishes that members have asked for like
those 18 or so.
Chris in NM
?Hi Nancy, Love Love Love the newsletter but I am wondering if I am
loosing it. LOL Chris mentioned that I had asked about the American
Indian fry bread in the March 24th newsletter. I did write in about
that but I looked at the March 24th newsletter and all there was was
a list of recipes - and no regular newsletter. I am wondering why I
got a different newsletter or what happened. I went through my old
mail and my recently deleted mail and that is all that I got. Any
ideas as to what happened? Anyway I did appreciate Chris'
explanation of the Indian fry bread. It brought back fond memories
of the couple years that we lived in Albuquerque, New Mexico. The
bread was delicious. And I can still remember seeing the ladies with
the large pot over an open fire frying the bread. Janis in Missouri?
Janis in Missouri, there actually was a newsletter for March 24th
http://www.nancyskitchen.com/2009-March/march-24-2009-recipes.html
Perhaps you clicked on the wrong link, and that is why you only got
the listing.
Chris in NM
Mr. Myron Drinkwater - Lake Forest, CA., in the 3/29 newsletter said
he can?t get the flavor of the bologna salad made by our mothers way
back when. I can?t either! Mom always used the link bologna to grind
with everything else. I think she made it exactly like we would ham
salad. I haven?t found link bologna to try it out though.
Chris in NM
Here is a favorite Easter salad recipe from way back when that Nancy
has posted on the Easter section.
Easter Lemon Salad
1 (15 oz.) can crushed pineapple
1/4 c. sugar
1 lg. pkg. lemon Jell-O
1-1/2 c. cold water
Juice of 1 lemon
6 oz. grated mild Cheddar cheese
1/2 c. sliced almonds
1 lg. (about 12 oz.) Cool Whip
Yellow food coloring
Combine pineapple and sugar in saucepan and bring to a boil. In
bowl, place Jell-O. Stir in pineapple mixture to dissolve Jell-O.
Add water and lemon juice. Chill to soft set. Add cheese and nuts.
Fold in Cool Whip. Add a few drops of yellow food coloring to give
salad more color. May be poured into a mold or pretty dish to set.
http://www.nancyskitchen.com
Chris in NM
Hi Nancy and all you wonderful people out there. I just wanted to
leave you know I enjoy your newsletter and have learned a lot of
things. I was reading this morning some of the things that you
kitties have done and wanted to tell you I have a caramel colored
male and he is very much my friend. This morning my husband and I
could sleep a little longer than usual. When it started to get day
light my kitty would not leave me alone he kept after me until I got
up. When he wants me to turn my head toward him he pulls my hair and
paws at me until I turn his way. Thanks for everything you do.
Karen in PA
I'm wondering if anyone has a recipe for baked
cheesecake that can be
frozen. Thanks in advance, Fran in Ottawa
Dear Nancy & Friends,
This is a food-related question. Last weekend my Mom (88 yrs. old) &
I were listening to some old-time radio programs, & an actual
commercial from the World War II era came on advertising---NOT SURE
OF SPELLING:-( a cheese product like Velveeta called "Pap-Stet" or
"Pep-Stet"? Sounds gross, but must have been before that certain
woman's test was invented. Mom said it came in a small, round
cardboard box with a lid (like a smaller old-time hat box). Said it
was delicious for grilled cheese sandwiches or on hardtack crackers.
Since it was during the war, it might have been a cheese product, &
not 100% dairy, because of the rationing, etc. Does anyone remember
this/know what I'm talking about? Do they still make it under a
different name & different packaging? Mom also doesn't remember who
manufactured it, but probably Kraft or Borden's. She reminisced
about it so long that I told her I would try & get some updated
information. Mom was born and raised in Superior, WI, USA. I don't
know if this was ever sold in Canada, etc.
Know this is a long-shot, but it's so much fun talking about the
good 'ol days! Thank you so much!!!!!!!!!
Susan/Superior, WI
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
Would only have a recipe for quiche that has apples and sausage in
it? Hope everyone is beginning to enjoy some spring weather.
BG in Indy
Hi,
I'm looking for a clone/or copycat recipe for Jane's Krazy Mixed Up
Salt. Would you happen to have one?
Thanks, Fran
Flourless Chocolate Cake
Serve with apple slices and toasted almonds.
1 cup sliced or slivered almonds, toasted
1 tablespoon + 1 cup sugar, divided
3/4 cup(1-1/2 sticks) butter
1/2 cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Apple slices
Honey
Preheat oven 375?F.
Place toasted almonds and 1 Tablespoon of sugar in the bowl of food
processor. Process to a fine grind and set aside. Melt the butter,
stir in the cocoa and cool. Meanwhile, in a large bowl beat the egg
yolks with 3/4 C sugar until pale yellow in color. Add cocoa mixture
and salt. Mix well. Add ground almonds.
In a separate bowl, beat egg whites until foamy. Gradually add
remaining l/4 C sugar, beating until whites are stiff, but not dry.
Add about l/4 of the egg whites to chocolate mixture and stir to
blend. Gradually fold in remaining egg whites. Pour into prepared,
greased 10" tube pan. Bake 40-45 minutes or until set. Remove from
oven and cool for 10 minutes. Un-mold and remove bottom.
Cool completely. When ready to serve, decorate with apple slices and
almonds and drizzle with honey. Serves 12.
Nutritional info per serving: 380 calories, 9g protein, 31g
carbohydrates 24g fat, 110 mg cholesterol, 150g sodium
Hello Nancy and all the great cooks out there!
I have a recipe that needs "tweeking" and would like your help. My
high school boyfriend used to make this dish for me long ago. It was
a different type of potato salad made with mashed potatoes, celery,
vinegar, and either mayo or Miracle Whip. I've tried to copy it, but
there's a little something missing. I'd so much appreciate any
suggestions if any of you have ever heard of anything similar. (BTW,
I use so many recipes from this site!! Love it!!)
Teresa in SC
My recipe:
Jimmie?s Mashed Potato Salad
6 C butter gold potatoes, cooked, mashed and warm
1 C chopped celery
1 C mayo (to desired consistency)
1/2 C milk (to desired consistency)
1/3 C vinegar
salt & pepper to taste
(Onions are an option, I guess - I'm allergic though)
Fold all together and eat either warm or chilled.
Here is also a good recipe for apple Fritters. They can be made with
frozen apples as well.
Apple Fritters
1 1/3 cups sifted flour
1 TBS sugar
2 tsp baking powder
1/2 tsp eggs
2/3 c milk
1 TBS salad oil or melted shortening
3 C small strips apple diced
Sift fry ingredients together. blend eggs, milk, and oil. add to dry
ingredients and mix just til moistened. Add apples. Drop by spoonful
into hot oil 375 degrees. Fry til golden brown. turning once. Drain
on paper towles and dust with confectioners' sugar. (I put 1 tsp
cinnamon and 1 tsp vannila in the batter. I also dusted them with
cinnamon and sugar.) The batter will look like pancake batter it is
not to thick at all.
Another creation of mine; these bars are truly decadent, rich,
sinful, but oh so worth it. For pics visit my food blog:
Caramel Coconut Pecan Shortbread with Milk Chocolate
2 sticks unsalted butter, room temp.
1 cup sugar
1 ? cups flour
? teaspoon salt, plus ? teaspoon salt
? cup of toasted pecans (optional)
20 ounces soft caramel candies (or you can make a homemade caramel
sauce)
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup milk chocolate chips, melted
Preheat the oven to 350?. Using a mixer, beat the butter and sugar
on high speed until fluffy, about 3 minutes.
In a medium bowl, whisk together the flour and 1/2 teaspoon salt,
then add to the butter mixture. Mix on low speed just until the
dough comes together.
Press evenly into a 8 x 8 non-stick baking dish.
Then sprinkle the chopped pecans over the dough (do not press into
dough).
Bake until lightly golden, 30 ? 40 minutes, depending on oven (mine
took 35). The shortbread might be a still a little soft, that?s ok.
It hardens when it cools down. You are looking for a very light
golden brown. (this is not a cookie so you don?t want brown edges).
In a medium saucepan, melt the caramels with the cream and remaining
1/2 teaspoon salt over medium heat. Stir in the coconut, then spread
over the shortbread. Let this cool before adding the chocolate. (I
put it in the fridge to cool).
I put the melted chocolate into a plastic bag, closed it up then
snipped off a small tip at corner and drizzled the chocolate on that
way.
Let=2 0cool completely before slicing. This is really hard to slice
when cooled, so use a sharp knife that is warmed up before slicing
(run under hot water).
Note: If you don?t have a non-stick pan, then line your pan with
foil (plus the edges) as you will need help removing this from the
pan; caramel makes it stick. I found that removing this from the pan
then slicing it on a cutting board was much easier than cutting it
in the pan. You can make your own caramel sauce for this, I just
didn?t have the time.
The next time I make this I might want to incorporate a layer of
chunky peanut butter somewhere.
Dawn - cape cod, ma
http://vanillakitchen.blogspot.com/
Pie Crust Cookies
2 boxes pie crust mix (double crust size)
8 oz. cream cheese
Mix ingredients together. Roll out and cut into 2" squares. Fill
diagonally with your favorite jelly and fold alternate edges into
the middle. Bake at 350 degrees for 10 minutes until light brown.
DO NOT OVERBAKE!!
GINA in Indiana
Chocolate Peanut Butter Fudge
Cooking spray
1 (14 oz) can fat-free sweetened condensed skim milk
1 (12 oz) package reduced fat semisweet chocolate chips
1/3 cup reduced fat chunky peanut butter
1 tablespoon light-colored corn syrup
1 teaspoon vanilla extract
Line an 8-inch square baking pan with foil, and coat foil with
cooking
spray. Set aside.
Combine milk and next 3 ingredients in a medium saucepan; cook over
low heat until chocolate melts, stirring frequently. Remove from
heat; stir in vanilla extract. Pour chocolate mixture into prepared
pan,
spreading evenly. Cover and chill at least 2 hours. Lift foil from
pan, and turn fudge out onto a cutting board. Cut into 36 squares.
GINA in Indiana
Mini Cinnamon Rolls
1 can Pillsbury refrigerated breadsticks
Splenda or Equal for baking
Cinnamon
Pam butter spray
Mix sugar substitute with desired amount of cinnamon to make
cinnamon sugar. Separate breadsticks. Spray each with butter spray,
then coat in cinnamon sugar. Roll into a cinnamon roll, and put in a
baking pan. Bake at 375 degrees for 15 minutes or until golden.
GINA in Indiana
Dreamsicle Pudding
1 package sugar-free instant orange flavored Jell-O
1 package sugar-free instant vanilla pudding
1 can mandarin oranges, drained
1 small container fat-free Cool Whip
Dissolve Jell-O in 1 cup of very hot water. Add another cup of ice
cold water or crushed ice. Let sit for 5 minutes. With a mixer,
blend in the pudding mix. Stir in the oranges. Fold in the Cool
Whip. Refrigerate 2 hours.
1 (1-cup) serving = 1 WW point
GINA in Indiana
Chicken Noodle Casserole
Cook Time: 30 minutes
8 ounces egg noodles, uncooked
1/2 cup butter
1 cup sliced mushrooms, about 4 ounces
I used a 4 ounce can of mushrooms but fresh mushrooms sliced would
be really good, I think.
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimento, chopped (2 ounce jar, drained), optional
I did use the pimentos and this ingredient does add color.
1/2 cup chopped green onions
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese
Cook noodles according to package directions and drain. In large
skillet, melt butter over low heat; saut?mushrooms. Blend in flour,
stirring until smooth. Gradually add chicken broth, milk, pimento,
salt and pepper, stirring constantly until sauce is thickened. In a
buttered 2 ? quart casserole, combine noodles, chicken and sauce.
Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20
to 25 minutes in a preheated 350 degree oven.
Joan, San Antonio, Texas
French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. *Lightly grease 12 muffin cups. *Stir
together flour, baking powder, salt and nutmeg. In a different bowl,
cream together 1 cup sugar and shortening, then add eggs and mix.
Add flour mixture and milk alternately to creamed mixture, beating
well after each addition. Fill prepared muffin cups 2/3 full. *Bake
at 350 degrees for 20 to 25 minutes or until golden. In a bowl, melt
2 sticks butter. In a separate bowl combine 1 ? cups sugar and 3
teaspoons cinnamon. Dip baked muffins in butter (tops, sides and
bottoms), coating thoroughly, and then coat with cinnamon-sugar
mixture.
Notes:
*I greased muffin cups but, Pioneer Woman uses Baker?s Joy Spray
with Flour. I will need to buy some of this.
*I sifted my dry ingredients together.
*I checked muffins for doneness by using the toothpick method. Stick
toothpick in middle of muffin until toothpick comes out clean.
These muffins are ?simply divine?. However, I had trouble removing
from muffin tin. I cooled them for 10 minutes before trying to
remove them. Next time I make these, which will be soon, I?m going
to let them cool for at least 20 minutes. I divided the batter up
between 12 muffin cups but that was really too much batter in each
muffin cup. I think this recipe will make at least 15 muffins.
Joan, San Antonio, Texas
Wonder if any of you grandma's out there, have tried the Sneaky
Chef" recipes, where you put pureed veggies into
your recipes to disguise it, so our little ones will eat the
recipe, and get their veggies too?? If so, could you send
in the TNT recipes?
Thanks, Sue
I am looking for a recipe that whips Crisco and another ingredient
together to use when coating cookies sheets and more. I had one of
recipes but lost it.
Dee
Lemon Posset
1 pt heavy cream
5 oz fine sugar
2 lemons
Very slowly bring cream and sugar to a boil.; set aside to cool.
Juice and grate the zest of the lemons. Add to cooled cream mixture.
Spoon into dessert dishes and chill. To serve, top with whipped
cream and grated chocolate.
Sylvia, if this recipe is familiar to you and you have any
corrections, please feel free to note them.
Grannym IL
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
The purpose of this recipe message board
(newsletter) is to share recipes, tips and suggestions on food
related topics. Messages that promote personal issues will be not be
posted. By submitting a recipe giving nancyskitchen.com,
nancys-kitchen.com and associated sites the rights to use the
recipes in its websites and mailing lists.
