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April 2009 Newsletter Recipe Index
April 7 2009
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Nancy Rogers
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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.
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For BG, Indy:
Apple Sausage Cheddar
Quiche
2 cups day-old French bread, torn into 1" pieces
3 links sausage, precooked and sliced into 3/4" rounds
1 Granny Smith apple, peeled, chopped
3 eggs
1 cup milk
1-1/2 cups shredded Cheddar cheese (6 oz)
1/4 cup shredded Swiss cheese (2 oz)
Preheat oven to 350 degrees. Cover the bottom of a quiche dish
lightly coated with cooking spray with the bread pieces. Add
sausage, Cheddar cheese and apple. In a medium bowl, whisk eggs and
milk together and pour into quiche dish. Sprinkle with Swiss cheese.
Bake 40 minutes. Cool 10 minutes before slicing.
Serves six.
grannym IL
Nancy,
Is there anybody out there in Nancyland with a good recipe for
chicken salad? I
don't want one with grapes or nuts, I cant eat either..Nancy
keep up the good work. I look forward everyday to your newsletter,
it's the greatest. God bless you.
Erma in Sullivan, MO
Would any kind souls have a recipe for BBQ
Sauce that does not contain any form of
TOMATO ingredient. My oldest son has this past couple of
years suddenly become allergic to any form of tomato ( Personally I
can't imagine living without ketchup )
Any help with this would be most appreciated
Take care Joanne South Western Ontario
Hi Nancy, I sure do hope you are doing well! There is a flu type bug
going around town down here in south Fl and it paid me a visit! Boy,
sure could have done without that company.
Sarah in Ar was asking about the Brownie Muffins: I have not yet
made with the chocolate cake, but I have made two batches, one with
a plain butter recipe mix and one with a spice mix and both were
very good. To the butter recipe ones I added some craisins and we
really liked those. If I'd had some nuts in the house I would have
put them in too. Will next time.
I saw Paula Deen make these on the Food Network newsletter and I am
going to try them for Easter, very simple and they have to be good!!
Asparagus Phyllo Wraps
Amount of asparagus is up to you, depending on how many you want to
make.
Fresh asparagus trimmed and washed
Thawed phyllo dough, cut each sheet in half length wise
melted butter
parmesan cheese
With pastry brush, brush melted butter on a cut sheet of dough,
sprinkle with parmesan cheese and then lay one or two pieces of
asparagus across the bottom of the sheet. Roll it up and place on a
lightly greased cookie sheet. Repeat with the rest of asparagus.
When sheet is full, leave space between each bundle, sprinkle all
some more with parmesan cheese and bake in 375 oven 15 min. They
will be golden.
I think these will make a great appetizer.
I hope everyone has a great Easter Holiday.
Billie in Fl
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..
Hello everyone, I am looking for a baked
macaroni and cheese recipe, and haluski(polish
cabbage dish). Dee in Illinois you were saying that bologna
does not taste the same I don't know if you have heard of Boar Heads
meats they make a bologna that is great no fillers. My husband is
from Hazard K.Y. and he loves it. My father was in the meat business
and he would'nt touch hotdogs or bologna he said they would throw
all parts in there.
Thank You Marissa Ft Wayne, In
Nancy: I just want to send a BIG thank you to Chuck in PA his
posting of substituting all meat wieners (hot
dogs) for bologna in making "Ham Salad" for sandwiches.
Sounds like this might just bring back some of the taste that I
remember from many years ago when there weren't so many
preservatives in what we refer to as deli products today.
Thanks again Chuck.
Mr. Myron Drinkwater - Lake Forest, CA
Joanne Bechard, love your disguising liver
by calling it Velvet Steak. I also sneaked stuff by the kids
that way. I called lamb "chicken meat", and was tickled at the
requests for more. Then I used to mix pea soup and tomato soup (a
Campbell's recipe) to make what Campbell called Puree Mongole.
Figured that wouldn't wash for the kids, so I called it Pirate Soup
and they loved it. Being a mom really takes a lot of ingenuity.
jeanlock in McLean VA.
This is for those who said that they couldn't get the
bologna sandwich spread to taste like
it did years ago. I think the problem is that I used maybe the chunk
bologna instead of the sliced which has a different texture. I did
find that if I used the garlic bologna it comes about as close as it
can get. I have even used ring bologna and it tastes great. I use my
food processor and grind the bologna, then hard boiled eggs, sweet
pickle relish and mayo. Sometimes I have used Miracle Whip which is
what I am sure my Mom used because she never liked mayo. Just a food
for thought. Sometimes what we thought was just wonderful as a kid
just doesn't seem as good as it used to. Has our tastes for certain
foods changed? Case in point I not long ago bought some real pork
cracklins (not the pig pork rinds) and I fried them and wow they
tasted awful. Pure grease - our ways of cooking have really changed
to healthier foods so I think our taste buds have also changed. Keep
up the good works. Nancy and furry friend keep healthy and lets hope
that the weather will turn more spring like. We are still having
some winter cold weather there in the Kansas City, MO area.
(((hugs)))
Janis in Missouri
In regards to Myron Drinkwater about the
Bologna. I remember that bologna never had Chicken or Turkey
in it before. Now though for years they have been putting lots of
poultry products into it. This has really changed the taste and
texture of bologna. It used to be beef and pork. You would probably
never find just beef and pork bologna anymore. Also beef bologna
does not taste like the old fashioned bologna. We used to buy
Sugardale chunk bologna and cut off chunks and just eat it plain. I
couldn't stand to eat today's bologna that way. Need the bread to
make it palatable I guess. I bought bologna on sale last wk. and I
am going to make some sandwich spread maybe today. Every one have a
great day.
Mary, from Newton Falls, Ohio
Dear Nancy & Friends,
I want to thank Madeline in Poughkeepsie, NY, in the April 6th.
newsletter, for answering my inquiry about Papstette cheese
spread!!! My Mom will be thrilled when I tell her---thank you for
replying so quickly! Best people in the world belong to this
newsletter---hope & pray Nancy never retires!!!!!!!!!!!!!!!!!!!
Gratefully, Susan in Superior, WI.
For Marilyn in Mesa: when you finish spraying the pan, turn the can
upside down in the top of your trash bag and spray a couple of short
bursts. It will clean out the tube and nozzle.
Then just wipe off the excess.
Jean in NC
Hello to all you wonderfully creative cooks. Can someone tell me the
rules about what or what does not get the nutritional analysis
information that is listed on most commercial foods, but is never on
baked goods etc, from more local bakeries? Is it their secret or
what determines who and what gets printed?
Thanks to anyone who knows about this.
Azgranny
In the March 29 newsletter Gloria asked for the following recipe. I
haven't seen it posted so am sending it again.
Gloria, I will try to recreate my Grandmothers soup. I learned to
make it by watching my Mother. I have made some changes, naturally.
When my Grandmother made it she put in whole, peeled potatoes and
then they ate the short ribs and potatoes as a side dish. I don?t do
that.
Grandma Spisak?s Soup
Use about 8 cups water
Beef Short Ribs-about 4-5 meaty ones,
1 large onion, peeled and quartered
2 large carrots, cut in large chunks
Celery tops with leaves, quite a few
Handful of fresh parsley
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 Tab whole allspice (important)
Salt & pepper
Wash the Ribs. This will prevent scum.
Add all the remaining ingredients and cook either in a large pot on
top of the stove, at a simmer, till the ribs are tender or in a
crock-pot on High for 6 or more hours. I have come to prefer the
crock pot. The longer it cooks the heartier it is.
When finished strain to get the broth and discard all else except
the Ribs. Sometimes I keep the Onions too and cut them a bit
smaller. You can either take the meat off the Ribs or eat them on
the side. Serve the broth with Heluski.
You can also use this broth as a base for vegetable soup.
Hope this makes sense as this is the first time I have written it
down myself.
Anita in Camarillo
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 'Landers. Nancy, I can imagine how
frustrated you are with your computer, darn thing.
A couple of months ago I asked if anyone had a "Stuffed Bread"
recipe, because I had deleted my TNT one by mistake(chemo brain). No
replies, so imagine my joy when I was going through an old recipe
box of mine and found the original! I had tweaked it until this is
the way it came out. It's so great I want to share it with everyone,
especially since we're coming into a nice picnic time (before it
gets too hot). It's also a perfect tail-gater.
Stuffed Garlic Bread
1 loaf unsliced Italian bread (baguette is too narrow
1/2 cup butter
1/4 cup olive oil
10 cloves garlic, crushed (or equivilent in the bottled minced
garlic)
1 - 10 ounce package chopped spinace, thawed and squeezed DRY DRY
DRY (don't use fresh spinach)
1 can artichoke hearts, chopped
1/2 cup chopped parsley
1 cup grated Swiss (can substitute or use part Fontina)
1/2 cup shredded Mozzarella
2 tablespoons capers (optional but add SO much good taste)
pinch of dried thyme and basil (to taste)
1 teaspoon pepper
Anchovies in oil (OPTIONAL)
Slice bread the long way and remove insides of top and bottom (leave
about 3/4 inch rim). Tear insides into bite sized pieces.
Melt the butter and oil in a large skillet and saute the bread bits
until butter is nicely absorbed and the bits are starting to become
a little dried out and crispy (don't brown).
Add garlic and saute a minute until it softens a bit.
Add spinah, artichokes, parsley and herbs; mix in well.
Add cheeses and mix in well.
Pack mixture into hollowed out bread.
Lay anchovies, if using, on top. (Know the tastes of whoever will be
eating this if you add anchovies; we love them but a lot of people
don't).
Replace top, wrap in foil.
Bake 30 minutes at 350?.
Unwrap, drizzle a little olive oil on crust and bake uncovered 5
minutes.
Slice into 1 1/2 inch slices.
NOTE: didn't think of it until I was typing this out, but I don't
know why sliced black olives wouldn't be good in it, too!
If you make this for a picnic or tail-gate, heat as above (never
mind the olive oil and re-bake) and double wrap in more foil or
several sheets of newspaper (on top of foil) and pack in insulated
bag; it'll keep nice and hot).
It's also great for a patio lunch or dinner. Or with cocktails.
I hope someone makes this; in case I lose it again, I can get it
back!
Kathi in Virginia
Nancy in the past few newsletters members have been talking about
sandwich spread with bologna. In years past I have bought what
Kroger calls Pennsylvania bologna or garlic bologna. I think years
ago they had more spices in meat that they don't today. These
members might see if in the grocery store that they go to has the
garlic bologna or what type of bologna they have in the Deli
section. I am happy to list a couple of recipes for it and one that
I have used.
I have had this first recipe for years and have used it often.
Old Fashioned Bologna Spread
1 1/2 lbs. bologna, coarse ground, buy bologna in Deli in one piece
4 hard boiled eggs, finely chopped or grind
4 oz. jar sweet pickle relish or sweet pickles
1 tablespoon mustard
1 cup mayonnaise or salad dressing
pepper to taste
Grind bologna, eggs and if using whole pickles together. Combine the
rest of the ingredients in the bowl mixing well. Chill several hours
before using. You can butter buns or bread to keep the spread from
soaking into the buns or bread. I don't do that any more because I
make them just before we are going to eat them. Makes 1 quart of
spread.
I got this from a person that lived beside us in Akron, OH years
ago. I have seen recipes with mustard, cheese, dill pickles (1 or 2)
and pickle juice. Just play with it and hopefully you can find the
flavor combination you remember.
Bologna Salad Spread
1 lb. bologna
1/2 small jar sweet pickles
3 hard boiled eggs
1 small onion
mayonnaise to moisten
Grind bologna, sweet pickles, hard boiled eggs and onion with
grinder or food processor. Add enough mayonnaise to moisten
thoroughly. Refrigerate several hours before serving. Serve as a
sandwich, on crackers or just as is on a lettuce leaf.
I got this from another person that lived next to us in Columbus, OH
years, you are talking about 38 to 41 years ago.
Bologna Salad Spread
1/3 cup finely chopped bologna
1 hard cooked egg, chopped
2 tablespoons salad dressing
1? tablespoon minced green pepper
1/8 teaspoon celery seed
pinch of salt
Combine bologna, egg, salad dressing, minced green pepper, celery
seed and salt. Mix well. Chill several hours. Make about 1/2 cup.
Since Sunday it has been cold, rainy and windy in Indy. I guess we
got spoiled last week with such warm days. Everyone have a great
day. Nancy and 4 legged associate take care, stay safe and warm.
Susie Indy
Barb--FL--Yes you can make the German Potato salad the day before
and just heat. Dawn/IL
Sarah--AR---RE: Pumpkin brownies--I have not tried other cake mixes
or nuts yet. I am glad you enjoyed them. Here is another recipe that
is great:
Fiber One Muffins
Fiber One Premium Muffin Mix (either banana or appple Cinnamon)
1 cup canned pure pumpkin
1 cup water
1/2 cup egg beaters
Mix until blended. Spray muffin pans with nonstick spray and pour
into 18 muffin cups. Bake as directed. You ignore all directions on
box except the baking time. I have only tried these with the apple
cinnamon. The apple cinnamon have 95 calories,2g fat and close to 4
g fiber. And 4 ww points.
My girlfriend tried the banana mix and used the same ingredients and
said they were great. Don't know the calories on that one. Hope you
enjoy these as much as the brownies. I know I do!
Dawn/IL
Thanks to Robbie In, Sandi and Chris NM for the wonderful
Sausage Quiche
recipes. I looked everywhere for this recipe and
could not find one any where. Then I thought of all the wonderful
generous cooks at Nancy's and knew someone would be able to help.
Thank you all. BG in Indy
I need help how to make a gravy using the ham
drippings
thanks, Sally in Pa
Good morning Nancy and everyone! Hope you are having a great week!
Jan in MO, in the 3/22 newsletter sent in the
brownie muffins.
Sarah, AR in the 4/6 newsletter is wondering if she has used other
flavor cake mixes with the pumpkin? I am wondering, too! Jan, have
you ever used another cake flavor?
Chris in NM
Susie Indy, thank you for your recipe for
Super Cheesy Baked Macaroni
& Cheese in the 4/6 newsletter! I just bought a box of
shells and cheese (guess I am getting lazy!) and will try your
recipe! Thanks again!
Chris in NM
About the old time bologna salad we have been discussing, one of my
uncles had a butcher shop at their place and that was where we got
our bologna! So, yes, I agree, it is the difference in the bologna
that gives a different taste. You know, all my aunts, Mom and
grandma always made that, but none of them wrote a recipe down!
Rats! I have 2 aunts that still cook, so I will ask both of them if
they remember how to make that salad! I will share the recipe and
also post it under Old Time recipes on the message board.
Chris in NM
Since we have been talking about bologna salad, I found a recipe for
ham salad like I make on one of Nancy?s sites. This is good!
Ham Salad
1 lb cooked ham, ground
1/2 c finely chopped onion
2/3 c sweet relish
2-3 tsp lemon juice
3/4-1 c mayo
Mix well and chill before serving.
I have seen several Ham Salad recipes and mine is a little
different, as it calls for lemon juice. This recipe is my mom's, who
would have been 94. Bobbie/Frankfort/IL
Source:
http://www.abbyskitchen.co.uk
Chris in NM
In the 4/5/09 newsletter Teresa in SC wanted mashed potato salad
recipes. These recipes are all from Dennis at the Prepared
Pantry.
Robbie In
Bacon and Mashed Potato Salad
This is a scrumptious potato salad?nothing too exotic but a great
combination of flavors. The dressing is made with half sour cream
and half mayonnaise.
The tang comes from chopped sweet pickles and cider vinegar. This
recipe is a keeper.
8 to 10 new red potatoes or russets
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 small sweet pickles, finely chopped
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons cider vinegar
2 tablespoons vegetable oil
6 strips bacon, cooked to a crisp and crumbled
1. Cut the potatoes into large chunks and boil them in salted water
until they are tender but not mushy. (It?s not necessary to peel the
potatoes.) Drain the potatoes and let them cool. Mash or rice the
potatoes.
2. Make the dressing by mixing the mayonnaise, sour cream, onion,
bell pepper, pickles, salt, pepper, vinegar, and oil together. Taste
the dressing and
add more seasoning or vinegar if desired.
3. Pour the dressing over the potatoes and mix until you have a
creamy mixture. Add the crumbled bacon to the potatoes or sprinkle
it on top.
4. Chill the salad in the refrigerator for several hours or
overnight.
Dennis Prepared Pantry
This is an all-American potato salad. Everyone that tried this salad
liked it. This recipe is a keeper.
Cheesy Mashed Potato Salad
1 1/2 pounds red potatoes
1/2 cup sweet onions, minced
1/2 cup sweet relish
2 boiled eggs, chopped
1 cup sharp cheddar cheese, grated
Salt and pepper
3/4 cup sour cream
1/2 cup mayonnaise
1. Wash the potatoes, place them into a large pan, and cover them
with water. Add a tablespoon of salt. Partially cover the pan with a
lid and bring the
potatoes to a boil over high heat. Turn the heat to medium and
continue cooking for about 20 minutes or until the potatoes are
tender. Drain off the water.
2. When potatoes are cool enough to handle, you may either peel them
or leave the skins on. Cut them into one-inch cubes. Mash the
potatoes in a medium bowl, using either a potato masher or ricer.
3. Add the minced onions, sweet relish, chopped boiled eggs, and
cheddar cheese. Carefully mix the ingredients into the mashed
potatoes.
4. Combine the sour cream and mayonnaise and stir into the potato
mixture. Add salt and pepper to taste. Refrigerate for several hours
or overnight.
Dennis at the Prepared Pantry.
Fiesta Mashed Potato Salad
Potato salad is a must in the summertime. This recipe makes a large
salad, enough to serve a group of eight to ten.
2 pounds new red potatoes
1/3 cup chopped green onion
1 1/2 cups frozen peas
1 1/2 cups canned whole kernel corn, drained
1/2 cup red peppers, chopped
1 cup mayonnaise
1 1/2 tablespoons white vinegar
Salt and pepper to taste
1. Cut the potatoes into large chunks and boil them in salted water
until they are tender but not mushy. (It?s not necessary to peel the
potatoes.) Drain
the potatoes and let them cool. Mash or rice the potatoes.
2. Mix the mayonnaise and vinegar together. Stir the dressing into
the potatoes until you have a creamy mixture. Salt and pepper to
taste.
3. Add the green onions, frozen peas, canned corn, and red peppers.
Stir. Refrigerate for several hours or overnight.
Dennis at the Prepared Pantry.
I believe it was in the March 27 newsletter
Susie's
carrot cake; was 1-1/2 cups oil correct amt. What size
pan. and where is the carrots?
And in the same newsletter
Carrot Souffle;
When do the eggs go in and what size pan? Thanks for all your help.
Chuck
Nancy,
We mixed up a solution to clean our bathroom
tile taken from your newsletter. It worked great, but we now
need to mix more and have lost our "recipe". I used the search
method on your page, but cannot bring it up.
It contained Dawn dish detergent and ammonia. We cannot remember the
amounts of the ingredients including the water. Thanks to you and
your members for any help you can give us.
Beverly in Ga.
I recently made this recipe for Couscous-Stuffed Peppers but with
the following changes: I used two soy sausage patties instead of the
lean ground beef. And I used about half of the Cajun/Creole
seasoning. Since there are just two of us, I halved all ingredients,
as it says it makes four servings. We thought it was very good, if
you try it, hope you like it! Jan in MO
Couscous Stuffed
Peppers
4 red, green or yellow bell peppers, halved lengthwise and seeded
1/2 pound lean ground beef
1/2 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) petite diced tomatoes
1/2 cup water
1 teaspoon Italian herb seasoning
1/2 teaspoon Cajun/Creole seasoning
1 cup whole wheat or original couscous
4 ounces (1 cup) shredded mozzarella cheese (I use low-fat)
Place peppers cut-side up in 9 x 13-inch baking dish; pour 1/4 cup
water into pan. Cover and bake in 375 degree F. oven until
crisp-tender, about 20 minutes; drain well.
Meanwhile, heat large nonstick skillet over medium-high heat.
Crumble ground beef into skillet. Add onion; cook stirring
occasionally until onion wilts, about 2 to 3 minutes. Drain off any
fat. Stir in beans, tomatoes, the 1/2 cup water, and seasonings.
Bring to boil Remove from heat; stir in couscous. Cover and let
stand 5 minutes.
Fluff couscous mixture with fork; spoon into partially baked pepper
halves. cover tightly and bake in 375 degree F. oven for 25 to 30
minutes. Top peppers with cheese. Bake uncovered until cheese is
melted, about 5 minutes.
Makes 4 servings
NUTRITION INFORMATION (without my meat substitution and low-fat
cheese changes)
Per Serving: Calories: 506 Cholesterol: 45 mg Fat: 10 g Sodium: 779
mg
Carbohydrate: 74 g Fiber: 17 g
In the April 6 newsletter, Sarah wrote: "Sorry, I can't remember who
sent in the recipe for the
Brownie
Muffins, using only the Devils food cake mix and can
pumpkin. I made them and they are wonderful. So moist. My husband
and I went crazy over these. A few days later some friends were
coming by for a visit and coffee. I made a regular batch of these
brownies using regular devils food cake mix and a batch using
Pillsbury Reduced Sugar Devils Fool Cake Mix, sweetened with splenda.
Both batches were again wonderful and moist. Everyone wanted the
recipe. Was wondering if the person who sent in the original recipe
had used any other kind of cake mix with the pumpkin, share it with
us. Also, wanted to know if you have tried using pecan or nuts in
the original recipe? Sarah, Ar".
Sarah, I recently sent in the Brownie Muffin recipe and personally
have not tried it with other mixes or with any additions. But also
in the 4/6 newsletter is this info from Mary in AK. She has tried
the cake mix with not only the pumpkin, but apple butter as well as
applesauce and other cake mix flavors. Here's her post, in case you
missed it.
"To Jan, MO Newsletter March 22 - Brownie Muffin Mix. Made it this
weekend using Spice Cake, and Apple sauce. Moist, nice crumb, chewy
texture. Baked both the original Chocolate, and Pumpkin, and the
Spice cake mix in a small oblong pan. The one smaller then the 9 by
13. The Yellow cake mix, and Apple butter as cup cakes. All came out
the same. Just a matter of preference. The cup cakes did stick to
the paper, but I forgot to switch over the temperature from preheat
to bake. It may have made the difference.
Mary in Ak"
And to Mary, thanks for sharing your results. It gives more options
when in a rush for something quick, easy and not too unhealthy.
Jan in Mo
In reference to the request from Dee for a pan coating in the April
3-5 newsletter this is the recipe I received almost 30 years ago
when I took several cake decorating classes.
Pan Coating
1/2 C. Crisco mixed with 1/4. C. Flour. Mix together well with mixer
to make a paste. Store in refrigerator.
Apply to sides and bottom of pans with pan coating using a paper
towel folded to cover your fingers. At least that is the way I
always apply it to my pans.
Jae, Central OK
Easter Breakfast Casserole
1 package (12 oz.) Breakfast Sausage Links
6 English muffins, cut into 1-in. cubes
1/4 cup butter, melted
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup bacon bits
Cook sausage according to package directions. Cool slightly; cut
into 1/4-in. slices. Place English muffin cubes in a greased 13in. x
9in. baking dish; drizzle with butter. Layer with sausage, cheese,
onion and red pepper. In a large bowl, combine the eggs, milk, salt
and pepper. Pour over cheese. Sprinkle with bacon. Cover and
refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Uncover and
bake at 350?F for 45-50 minutes or until a knife inserted into the
center comes out clean. Let stand 5 minutes.
Yield: 12 servings.
Linda C
Angel Food
Pineapple Cake Recipe
1 - 20 oz. can of crushed pineapple in its own juice
1 - box of 1 step angel food cake mix (1 step kind)
Oven Temp ~ 325? Baking Time ~ 25 - 30 Min Pan Type ~ 9 x 13 pan
Preheat oven, grease pan.
Mix these ingredients together and pour into prepared pan. Bake.
Honest, it is that easy, no fat, very low calories, and tastes
great. For an extra treat sprinkle coconut flakes on top before
baking. Serve with non-fat Cool Whip.
I use the 20 oz. can of pineapple, but others have used the 15 oz.
can. It all depends on how much of the pineapple flavor you desire.
Linda C
In today's newsletter 4/6/09 someone mentioned the Brownie Muffins
from the 3 /22 newsletter. I could not locate this recipe. Can
someone please post it again so I can print it off? It sounds really
good and I can't figure out why I did not print it off - must have
missed it. Thanks everyone.
JaNahn OR
Hi Nancy,
I went to a baby shower this past weekend and the hostess had a
fruit dip to die for. It didn't last very long, and I got the
recipe. She said she used the crushed pineapple with juice instead
of just the juice. she also said she chilled it overnight. She
served it with apples, grapes, kiwi, strawberries and pineapple
chunks, and I guess you could use any fruit you like. It was
delicious!
Earlene from NC
Fruit Dip (TNT)
1 (8 oz) pkg cream cheese (room temp)
1/2 Cup marshmallow creme
2 Cups Cool Whip, thawed
1/4 Cup Pineapple Juice or ? small can crushed pineapple with juice
Blend cream cheese, marshmallow creme and thawed cool whip. Add
enough pineapple juice (or crushed pineapple) to make a dipping
consistency. Chill at least 1 hour before serving.
Just wondering if anyone has a recipe for
hard boiled eggs that are pickled with
banana peppers instead of beets.
Julie in Ohio
I have a recipe
Brownie Muffin
1 box Devil's Food cake Mix
1 can (15 oz.) pumpkin
Oven 400?F. Mix the two ingredients together. Do not add anything
else that the cake mix normally would have added. No water, no oil,
no eggs, nothing. Just the dry mix and the canned pumpkin. The
batter will be thick, just mix until it's all incorporated. Spray a
muffin tin with non-stick spray or use paper liners. Fill, bake
18-for 20 minutes. Makes 12 muffins or 36 mini muffins.
Annette Edmonton. AB.
Does any of our Nancy Family members have a tasty recipe for
cooking Turkey Drumettes? I would love
one for either the crockpot or the oven.
Thanks in advance for any help.
Barb in San Diego
To Marilyn from Mesa- about the Pam cooking
spray. My suggestion is to make your own! I make what I call
cake pan grease. I make cakes as a hobby and I bake alot. Pan grease
is so easy to make. In my mixer I combine 1/2c flour, 1/2 cup Crisco
and 1/4 cup oil. I usually double the batch. It keeps in a crock
beside my oven but I have also kept it in a tupperwear container in
the fridge. Then I use a plastic nylon bristle pastry brush to
spread it in the baking pan. Just a small layer will do nicely. The
reason I like my plastic bristle brushes is because I got sick of
picking out all the hairs that would stick in the pan grease!
Sarah in WV
Could someone tell me the date when the
Brownie muffin mix using Devil's Food cake mix
and pumpkin was printed? It would sure be helpful if people included
the date of a recipe that they are raving about.
Dorothy from WA/AZ
Thanks, Sylvia! It is so good to be back home!
From the 4/6 newsletter:
I do have another question about the cooking spray with the flour in
it. The nozzle seems to clog up after the first spray and the rest
of the can is worthless. Does anyone have a solution to this
problem?
Marilyn from Mesa - I have never had a problem with the nozzle on my
cans. Perhaps you need to gently wipe it after using?
Chris in NM
Now, on the Apple Fritters recipe, I read where it says to add the
EGGS. I would assume it is more than 1 egg. Obviously it is a typo!
In the 7/27/06 pg. 2 newsletter this is what I found.
Apple Fritters Recipe
2 large eggs
2 teaspoons granulated sugar
2/3 cup milk
1 teaspoon vegetable oil
1 teaspoon lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5-6 apples, peeled, cored and sliced thin
Beat eggs in a large bowl. Beat in sugar, milk, oil and lemon juice.
In a small bowl, combine flour, baking powder and salt. Stir dry
ingredients into batter. Refrigerate batter for one hour. Add apple
slices to batter. Heat oil for deep
frying to 370, preheat oven to 250. Drop large tablespoons of batter
into hot oil and fry until golden. Drain on paper towels. Keep
fritters warm on a rack on a cookie sheet in oven. Serve with maple
syrup drizzled over top. 8 servings. Sent in by Janice in
Pennsylvania.
Chris in NM
?Where can I find the list of the top recipes sent in? It use to be
at the bottom of the newsletter. Now I can't find it. Thank you
much.?
Nan in Ohio, you will find it here:
http://www.nancys-kitchen.com/newsletter-index.htm
It is way down at the bottom of the page. It is still at the bottom
of older newsletter of a couple years ago.
Chris in NM
Sandy in Iowa, I posted this on the message board and also sent it
in to the newsletter in 2006. This is so good! I used regular sugar.
Upside Down Lemon
Meringue Pie
http://www.landolakes.com/
Lemon pie goes topsy-turvy: the meringue is on the bottom and the
crunch crust is on the top! And, the filling has an added special
ingredient.
Topping Ingredients:
? 1/2 cup all-purpose flour
? 1/3 cup sugar
? 1/4 cup cold LAND O LAKES? Butter*
Meringue Ingredients:
? 3 egg whites
? 1/2 teaspoon cream of tartar
? 1/2 cup sugar
? 1/2 teaspoon vanilla
Filling Ingredients:
? 1 1/2 cups water
? 1 cup sugar
? 1/3 cup cornstarch
? 3 egg yolks
? 1/2 cup lemonade concentrate, undiluted
? 1 tablespoon LAND O LAKES? Butter*
? 1/2 teaspoon salt
? 1/2 cup LAND O LAKES? Sour Cream
Heat broiler. Combine flour and 1/3 cup sugar in small bowl; cut in
1/4 cup butter until mixture resembles coarse crumbs. Place in
15x10x1-inch jelly-roll pan. Broil 3 to 4 inches from heat, watching
closely and stirring every minute or until golden brown and crunchy
(3 to 4 minutes). Cool completely. Set aside.
Heat oven to 275?F. Beat egg whites and cream of tartar in large
bowl at high speed until foamy. Continue beating, gradually adding
1/2 cup sugar, until stiff peaks form and mixture is glossy. Stir in
vanilla. Spread over bottom and up sides of greased 9-inch deep dish
pie plate. Bake for 45 to 55 minutes or until lightly browned. Turn
off oven. Cool in oven for 1 to 2 hours.
Combine water, 1 cup sugar and cornstarch in 2-quart saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a boil
(5 to 7 minutes). Continue cooking 1 minute. Gradually stir 1/2 cup
sugar mixture into beaten egg yolks with wire whisk. Gradually stir
egg mixture into remaining hot mixture. Continue cooking stirring
constantly, until mixture thickens (2 to 3 minutes). Remove from
heat. Stir in lemonade concentrate, 1 tablespoon butter and salt.
Cover; refrigerate 1 hour. Stir sour cream into cooled filling
mixture. Spoon cooled filling mixture into meringue shell; sprinkle
with topping. Cover; refrigerate until serving time. *Substitute
LAND O LAKES? Soft Baking Butter with Canola Oil. I made this pie
yesterday and it was a hit. I did replace the flour with graham
cracker crumbs for a lighter touch for the topping. It was great!
*One word of caution - this pie should be consumed the day it is
made. The meringue tends to dissolve into the filling if it sits for
a period of a couple of days.
http://whatscookin.proboards.com/index.cgi?board=Pie&action=display&thread=12200
Chris in NM
Hi Nancy!
If you like Key lime pie or kiwi, you will love this pie! Oh
my!!!!!!!! It is making the rounds here in Alamogordo. Fix it and
ask if anyone can decide what is in it!
Avocado Pie ? T &
T
1 can sweetened condensed milk ? I use store brand
1 large sized Hass avocado (or 2 smaller ones)
3 1/2 oz. fresh squeezed lemon juice ? you may use juice of 2 large
limes
Heavy (whipping) cream, whipped without sugar (I used Cool Whip or
Dream Whip)
graham cracker pie crust made with brown sugar ? deep dish
In a blender mix milk and avocado thoroughly and then blend in the
lemon juice. Pour this IMMEDIATELY into the pie crust as it sets
very fast! You may add unsweetened whipped cream on top when you
serve. This pie is not very sweet at all. *NOTE: I do not use a
blender! It is too difficult to get all the mixture into the pan in
time before it sets up. I use my mixer. **I added from 3 - 4 oz. of
cream cheese to the mixture! Yum!
Chris in NM
I fixed this last night with pan fried pork chops and boiled
potatoes. They were marvelous!
Old Fashioned
Cauliflower Au Gratin
1 medium cauliflower ? I used 1 bag frozen cauliflower flowerets
2 tablespoons flour
2 tablespoons butter -- or other fat
1 cup milk
1/4 teaspoon salt
1/2 cup grated cheese ? I used Colby/Jack cheese
1 cup buttered bread crumbs ? lower this to ? to ? c.
Select a close white head of cauliflower. Remove the green leaves,
and retain the most tender ones to cook with the cauliflower. Break
the head into flowerets, and wash thoroughly in cold water. Drop the
cauliflower into enough lightly salted boiling water to cover, leave
the pan uncovered,, and cook for about 15 minutes, or until tender,
and drain. Prepare a sauce of the flour, fat, milk, and salt. Add
the cheese and stir until melted. Place the cauliflower in a greased
baking dish, pour over it the sauce, cover with the bread crumbs,
bake for about 20 minutes in a moderate oven, or until the crumbs
are golden brown, and serve from the dish.
http://www.abbys-kitchen.com/cauliflower-recipes.htm
Chris in NM
Teresa in SC wrote:
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.
I make a mashed potato salad that is similar to this. However I
always put chopped sweet pickles, onions and chopped boiled eggs in
addition to the onions. I don't use celery, but I guess you could.
Also I mix the mayo with some mustard. Maybe some of these things
are what is missing.
Pat in SW OK
What a nice and pretty dish for Easter Sunday.
Red Raspberry Chicken
1/2 pkg. SMALL BOWS PASTA**1 Tbsp. vegetable oil 1/2 c red onion,
sliced thin 1 tsp lemon pepper 1/2 tsp thyme 1 lb. chicken breast
tenders or 1 lb. chicken breasts cut into strips
1/2 c red raspberry preserves
1/4 c balsamic vinegar
1 Tbsp. water salt and pepper to taste
Prepare bows according to package directions. Drain and keep warm.
In a large non-stick skillet, saute onion in vegetable oil until
soft and remove from pan. Sprinkle chicken with lemon pepper and
thyme and saute for 3 to 4 minutes per side or until done.
Combine raspberry preserves, balsamic vinegar and water in a
measuring cup. Pour raspberry liquid in the pan with the chicken and
stir in onions. Simmer sauce until bubbly.
Arrange chicken on top of hot noodles and pour on raspberry sauce.
Serve immediately. Serves 4.
Makes 4 servings
**Could also use angel hair pasta or even cooked rice
Linda C
In the apple fritters recipe how many
eggs are needed for it.
Charles
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