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April 2009 Newsletter Recipe Index
April 8 2009
Top 100 Recipe Sites
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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.
This is about the bologna. In the 40's & 50's there was a small
privately owned meat packing plant in my town (Muscatine, IA) by the
name of Richards Meat Packing. They made and sold locally a really
good bologna. My Mom especially loved this bologna! I think we must
have always had some in our fridge. In 1957 my parents moved to
California and I didn't. The first thing Mom would want when she'd
come back to visit was Richards bologna, and they always took some
home back to California when the visit was over.
One time in the 70's, I flew to visit my parents in California and
while I did want to surprise them, I wanted them to know I was there
before they saw me. I arranged for someone to pick me up at the
airport and to let me into Mom and Dad's house. I put the bologna on
the dining room table which could be seen as soon as the door was
open. I hid. When Mom came home from work that day she let out a
squeal because she knew if there was Richards bologna in her house
then I must be there too! Now that I think about it, perhaps it was
the bologna she was squealing about. Ha
Ha.
Sadly, Richards Meat Packing has closed down many years ago and
everyone in this area still occasionally speaks of the bologna very
affectionally.
Marsha on the Mississippi river in Iowa
Erma in Sullivan, Mo asked for a good chicken salad without grapes
or nuts. I think the secret to a good chicken salad is the
mayonnaise and the size of the cut celery. My family always uses
Hellmann's mayonnaise and we cut the celery very fine and also
finely chop some onion as well. I use a little mini chopper to
finely chop the celery and onion. I cut up the chicken by hand and
mix it in small batches with some of the chopped celery and onion,
salt and pepper it lightly until it is all chopped and then add the
mayonnaise in small amounts until blended to the ideal mix. All
family functions require it be made and has been made this way for
four generations now.
Margo/Boston
Hi Nancy & All,
Happy Easter Nancy and to everyone out there. I have a request does
anyone have a T&T Blueberry Buckle recipe?
I have a large bag of frozen blueberries so would like to use them
up .I would like any other recipes using blueberries as well. Thank
you in advance.
Dee in Canada
I just finished baking a variation of the
brownie muffin
recipe and I think it's a keeper. I used a carrot cake
mix, the can of pumpkin, and about 6 oz. of matchstick sliced
carrots. I baked these at the recommended 18 minutes which was
perfect for my imperfect oven! My daughter loves carrot cake, so I
had to give it a try. It's delish. Next time I think I might add a
little coconut and use half pumpkin and half crushed pineapple and
see if that works.
Jae, Central OK
Macaroni and Cheese
1/2 lb. Elbow macaroni
1 T. Butter
1 egg, beaten
1 tsp. Salt
1 tsp. Dry mustard powder
1 T. Hot/ warm water
3 C. Grated cheddar cheese
1 C. Milk
? C. Seasoned croutons, crushed
Preheat oven to 350 degrees. Cook macaroni according to package
directions; drain thoroughly. Stir in butter and egg; mix mustard
and salt with water and add to macaroni. Add cheese, reserving
enough to sprinkle on the top. Pour into a greased 2 quart casserole
dish, add milk?do not stir it in but distribute evenly, sprinkle
with cheese and croutons. Bake for about 45 minutes or until set and
the top is brown.
Heather
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.
This is for Joanne in SW Ontario
(April 7) newsletter.
For people who can not use tomato in any form and wanting a
Bar B Q sauce substitute, here is
something I have used with good results.
Go to your grocery store in the Asian area and look for Plum sauce.
I take this, add orange marmalade, heating to mix well. Add a little
brown sugar to taste and use as you would Bar-B-Q sauce.
Sandra from Oregon
Chicken Salad Sandwiches
1 lb. Chicken, cooked and diced small
1 stalk celery, diced
1 green onion, sliced
1 C. Mayonnaise
12 slices toasted bread
Combine chicken, celery, green onion; toss lightly. Add mayonnaise
and blend well. Assemble as sandwiches.
Heather
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..
To Susan from Superior, Wis. thank you for your kind words. I think
we all agree with you about not losing Nancy and her newsletter.
Mfadeline from Poughkeepsie, N.Y.
Hi Nancy, Ditto, Thanks to Chris in NM for the Avocado Pie N/L 4/6.
I made this last evening. Tried 'N True, (Hubby Test). This pie was
so easy to make, and hubby like it, only (the galloping gourmet) our
family joke name for my husband, (no matter what is prepared) he
always suggests something different. In the pie he suggested a
tarter taste to the Lime. I used what Chris had in recipe, told him
any more would make pie runny. That satisfied his suggestion.
Margaret, Tulsa
This is for Joann in So Western Ont.
Barbecue sauce w/o tomato
1 cup vegetable oil
1-1/2 cups vinegar
2 tbs salt
1 tbs poultry seasoning
2 eggs
1 tsp liquid smoke-----optional
Beat all in blender or with mixer.
This is the only sauce we use for chicken barbecue. We marinate our
chicken in it overnight. I hope you like it.
Mary Ann Hall upstate N.Y.
Could you please post your Paypal address.
I would like to donate to the Rainy Day Fund for Easter.
Lisa
My Paypal Address
Good morning Nancy!
Erma in Sullivan, MO, in the 4/7
newsletter looking for a good recipe for chicken salad, here is
the chicken salad I make. There are no nuts or grapes!
Enjoy.
Chris's Chicken Salad
4 chicken breast tenders, cooked, sliced and diced
8 - 10 sliced stuffed green olives
2 to 3 shakes McCormick 1 Step Chicken seasoning
2 dill pickle spears, sliced and diced
1 stalk celery, chopped
about 1/4 c. dehydrated chopped onions
2 hard boiled eggs, sliced and diced
mayo to taste - NOT Miracle Whip!
2 large tomato "flowers", seeded and hollowed out
Mix all ingredients, except tomatoes, together till well blended.
Refrigerate till cold. Serve in tomato "flowers".
If you wish, you may dice up a large tomato to add to mixture
instead of adding the salad to the tomato "flower". Also, What about
a diced avocado to the salad? yum!!!!!! This is very good!!!! Not
sweet at all. Posted on Nancy?s message board under salads.
Chris in NM
Marissa Ft Wayne, In, (4/7newsletter)
Polish Cabbage and Noodles are
in the 3/19/09 newsletter. There are several cabbage dishes in the
listing for March 2009 newsletters.
http://www.nancyskitchen.com/2009-March/default.html
Take your pick.
Also, I decided to combine my Old Fashioned Mac & Cheese with a
twist with Shortcake?s Baked Macaroni Casserole with 3 cheeses. This
is what I came up with. It was so yummy!
Chris & Shortcake?s Mac & Cheese T & T
1 pound macaroni ? 2 c. dry
3 Tablespoons butter
2 Tablespoons flour
2 1/2 cups milk
1 egg, slightly beaten
1/2 teaspoon salt
1/4 tsp. pepper
2 tbl. Dijon mustard
1 tsp. Louisiana Hot sauce
1 rsp, garlic powder
1 pkg. beef hot dogs, cut in fifths and browned
3/4 c. Mexican mixed shredded cheese
3/4 c. Co-Jack shredded cheese
Cook macaroni in large quantity of boiling water until done but
still firm. Drain, rinse with cold water and drain again. Melt
butter in saucepan. When bubbly add flour, stir until well blended.
Slowly add milk. Cook, stirring frequently until sauce begins to
thicken. Remove from fire, cool slightly, blend in egg, salt,
pepper, mustard, hot sauce & garlic powder. Add browned hot dog
pieces and stir till incorporated. Spoon into 9 x 13 baking dish.
Combine bread crumbs, butter and parsley and sprinkle over mac &
cheese. Cover with foil. Bake at 350?F for 45 minutes or until
thoroughly hot.
Posted under Pasta on Nancy?s message board.
Chris in NM
?I need help how to make a gravy using the ham drippings
thanks,? Sally in Pa, this was in the 12/5/08 newsletter.
Country Ham And Red-Eye Gravy
Vegetable oil
8 slices (1/3 inch thick) raw country ham
3/4 c. black coffee
1 tsp. sugar
Heat a few drops of oil in large skillet until skillet is medium
hot. Lay ham slices in pan. Cook on one side for 8 minutes. Turn and
repeat for 8 minutes. Pour coffee into skillet with ham. Sprinkle
with sugar and stir. Cover and let simmer over low heat for 5-10
minutes. Serve ham and red eye gravy together. Serves up to 10. from
www.Cooks.com
Chris in NM
?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? AND ?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 and
JaNahn OR, the muffin recipe is posted in the 3/22/09 newsletter
under this link.
http://www.nancyskitchen.com/2009-March/default.html This is a
listing of all March 2009 newsletter recipes. All recipes are listed
in alpha order with the date posted with them. There have been
several mentions of this recipe for March.
Chris in NM
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.
Nancy just a short note. In the 4/7 newsletter Chuck as if the
Susie's carrot cake had the correct amount listed for the oil. Yes,
that is correct but if you wish to lower the amount then you will
have a different texture to the cake.
In the 4/7 newsletter to Chris in NM I have decided over the last 10
to 15 years that I am going to start to use fewer ingredients. Then
I also decided that if it can't cook in 1 to 1? hours on the top of
the stove and I don't want to use the Crock Pot then it will not get
made. I do use my Crock Pot a lot for soups, stews and some
casserole dishes. I have found that recipes don't need a lot of
ingredients to taste good. We are having a meal that we enjoy
tonight and it is Stuffed Potatoes. I have used this at Church when
I was cooking a lot of dinners. It is so simple, we like the one
that is like a Taco. I use hamburger, chopped green onions, Salsa,
cheese, sour cream and olives. I also serve a side salad and we
usual have fruit of some kind.
As you can see we don't have big meals or eat fancy meals. Yes, I
can fix these meals also but not for us.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
This is for Joanne South Western Ontario, who in the
4/7/09
newsletter requested barbecue sauce recipes that did not contain
tomatoes or catsup. This recipe appeared in 2008.
Robbie IN
Big Jims Carolina Style BBQ Sauce Vinegar Based
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon cayenne
1 teaspoon teriyaki sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in
remaining ingredients and simmer for 10 more minutes.
Big Jim, Jacksonville, Florida
About the recent requests for ham salad or Bologna salad: I worked
in the meat dept. of a grocery store years ago. We made this and
called it Sandwich Spread. We added Honey to the other ingredients.
You could add about 1 or 2 Tbsp. to your other ingredients: ground
meat (ham, Bologna, hot dogs, etc.), pickle relish, and mayonnaise.
Honey really adds a good flavor. We also added a bit of red food
coloring to make the color more appealing.
Jeannine in Ohio
Nancy, following are some recipes for a bathroom cleaner that
Beverly in Georgia wants and. a blessed Easter to you and all
Nancylanders!
Joann, MB, SC
Bathroom Cleaner
1 cup Ammonia
1/2 cup vinegar
1/2 cup baking soda
1 gallon water
In a large jug, dissolve baking soda in water, add vinegar and
ammonia.
Shower Cleaner
32 oz spray bottle
1 cup vinegar
2 to 3 tablespoons Dawn
1 ounce fabric softener
Water to fill bottle
Shower Cleaner
32 oz spray bottle
1 cup vinegar
3 tablespoons Dawn
2 ounces Jet Dry
Water to fill bottle
Shower Cleaner
1 quart water
2 tablespoons Dawn
1 cup white vinegar
Happy cleaning. . . Joann, MB, SC
What can I say about the chocolate muffins they were fabulous - I
also made them with a white cake mix and they also were great - I
took some of each to a friend and her husband said she didn't eat
them she inhaled them ( if they stay around long enough they freeze
very well
Joanne South Western Ontario
Top 100 Recipe Sites
Nancy In the 4/7 newsletter, Erma of Sullivan, Mo. asked about the
chicken salad recipe. I make it often as it is one of my husband's
favorites. All I use in mine is onion and celery chopped real fine.
Onions are not one of my husband's must have food. I use my little
chopper to cut up the celery and onion for this reason. Along with
these 2 items the only other thing I use is salt, pepper and mayo.
We often have it with Ritz crackers as a late evening snack. Hope
that this will help Erma. Enjoy your newsletter. Thanks for your
time.
Beverly in GA.
RE: Joanne in South Western Ontario wrote: "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" Joanne, I do not have a TNT
recipe for what I believe is called "White Barbecue Sauce", but I
believe it originated and is still the favorite in North Carolina,
as well as other southern areas. Maybe some of our Southern USA
readers can pass on a TNT. If not, Google North Carolina barbecue
sauce or White Sauce or Bob Gibson's white sauce, which I think is
posted on a Paula Deen site. Hope you find one to your liking, there
are many different ones.
Jan in MO
Hi all. RE: My Brownie Muffin post. For JaNahn in Or who wrote: "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" and Dorothy from WA/AZ who wrote:
"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". Here's my post from the March 22nd
newsletter:
Brownie Muffins
1 box Devil's Food cake Mix
1 can (15 oz.) pumpkin
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 at 400 degrees for
20 minutes. (I found 18 minutes was sufficient). Makes 12 muffins or
36 mini muffins.
Note: These taste totally chocolate. I could not detect the pumpkin
flavor at all. I have not tried it with a white or yellow cake mix,
but plan on doing so. If anyone has, please post how they came out.
Jan in MO
And to Chris in NM who wrote: "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 " Chris, I personally have not yet done so but here are
results from others who have:
From Billie in Fl "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."
From Sarah, AR: ""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."
From Mary in AK: ""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" Note that in a previous post Mary told us of also making
these using Apple Butter, then applesauce, in lieu of the pumpkin,
and had satisfactory results.
It seems that you can use canned pumpkin successfully with any
flavor of cake mix you'd like and can add nuts or craisins or
probably chocolate chips as well.
Jan in MO
Sarah - Ar.
Brownie Muffin Mix.
Yes nuts can be used. I chopped them in a small pieces.
Mary - Ak
Erma in Mo. If you have a Costco go and buy their
chicken salad.
Better than any homemade I have had. They make it there, so it is
homemade just in a larger kitchen!
I have used it as an hordi and on sandwiches.
Ella in CA
Comment
Last weekend Costco's had their chicken salad as one of the sample
foods. It was better than I can make at home and cheaper than
I can make at home. It was good.
Nancy Rogers
I'm sorry it has taken me this long to thank Susie in Indy, Mary Jo
in MD and Angie for sending the Cottage Pie recipes. I appreciate it
so much. Nancy, this is my favorite recipe exchange newsletter. I
have saved more recipes than I can ever use but love collecting
them. I wish everyone a blessed Easter and do remember what it is
about.
Jean in TN
Hello All: April 7 newsletter Beverly in GA asked about the tile
cleaner in a previous newsletter.
There are two that I had copied; one uses ammonia but does not use
Dawn dishwashing liquid.
Sending both of them, sorry I don?t have dates they were originally
submitted.
Household Cleaner
4 qt. water
1/2 c. vinegar
1/4 c. baking soda
1 c. household ammonia
Mix all ingredients together. Works great on grease and soap scum.
Works on all surfaces, but when using on varnished surfaces, wipe it
off immediately after applying. Recipe may be halved.
Lois in WI
Shower Cleaner
32 oz. plastic spray bottle
1 cup vinegar
2-3 Tbl. Dawn Dishwashing liquid
1 oz fabric softener
Water to fill the bottle
Spray the entire shower/tub after each bath/shower and after a few
days it will sparkle! (I spray on all before I get out while the
walls and doors are still wet, spray the floor after getting out.
Just leave the spray bottle in the shower so its handy.
Billie in FL
Hope one of these is what you are looking for, the second one is the
one I use and like very much.
Carolyn-Tulsa
Kathy Clark in windy SW Kansas requested a recipe for scalloped
carrots. I don't have a recipe for them, but this is a very good
recipe for carrots. I am so far behind in my newsletter, I realize
this is too late for Kathy.
Maple Dill Carrots
3 cups peeled and sliced carrots
2 Tbs. butter
2 Tbs. brown sugar
1 1/2 Tbs. chopped fresh dill (I have used dried dill and it worked
fine)
1/2 tsp. salt
1/2 tsp. black pepper
Place carrots in a skillet and pour in just enough water to cover.
Bring to a boil over medium heat; simmer until water has evaporated
and the carrots are tender. Stir in butter, brown sugar, dill, salt
and pepper.
These are so good. I have even used canned carrots. I just heated
the carrots, drained them and used the butter and seasonings.
Susie in Arkansas
For the lady who wanted chicken salad recipes:
Chicken Apple Crunch Salad
2 cups cubed cooked chicken breast
1 cup diced Granny Smith apple
1/2 cup diced celery
1/4 cup raisins
2 tbsp chopped green onion
1/4 cup low-fat mayonnaise
1 tbsp reduced-fat sour cream
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground cinnamon
Combine first five ingredients in a large bowl. Combine mayonnaise
and remaining ingredients; stir well with a whisk. Add mayonnaise
mixture to chicken mixture. Toss well to coat.
Four servings, 1 cup each.
Colonial Chicken Salad
3 cups cubed cooked chicken
16 oz can fancy mixed Chinese vegetables, drained, rinsed
2 tbsp chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
1 tsp salt
2 tsp soy sauce
1/2 cup mayonnaise
Combine chicken, vegetables and salt. Mix mayonnaise and soy sauce
together and toss with chicken mixture. Chill. Serve on a bed of
lettuce.
Crunchy Orange Chicken Salad
2 tbsp sugar (could use Splenda)
1 tbsp all-purpose flour
1 tsp salt (optional)
2/3 cup (5 oz can) evaporated milk
1/3 cup orange juice
1 large egg, well beaten
3 cups cooked chopped chicken
3 stalks celery, thinly sliced
3/4 cup sliced almonds (optional)
2 tbsp sliced green onions
11 oz can Mandarin oranges, drained
Lettuce (optional)
Combine sugar, salt and flour in a medium, heavy-duty saucepan;
gradually stir in milk, orange juice and egg. Cook over medium heat,
stirring constantly, until dressing just comes to a boil and begins
to thicken. Remove from heat. Cover; refrigerate until cool. Combine
chicken, nuts and celery and dressing in a large bowl. Gently stir
in oranges. Cover; refrigerate for two hours.
Japanese Chicken Salad
2 cups water
2 chicken-flavored boullion cubes
1 lb boneless, skinless chicken breast
1 2" piece fresh peeled gingerroot
1/4 cup sugar (could use Splenda)
1/4 cup fresh lemon juice
2 tsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper
12 cups torn iceberg lettuce
1/2 cup chow mein noodles
1/4 cup sliced almonds (optional)
1/3 cup sliced green onions
2 tbsp sesame seeds
Combine water and boullion cubes in a large heavy saucepan over
medium-high heat; stir until boullion cubes dissolve. Add chicken
and gingerroot; bring to a boil. Reduce heat to low; simmer 20
minutes or until chicken is done. Cool chicken in broth; discard
broth. Shred chicken with two forks. Combine sugar, lemon juice,
oil, salt and pepper in a small mixing bowl; stir with a whisk.
Combine lettuce and remaining ingredients in a large bowl. Add
chicken and dressing; toss to coat. Serve immediately.
grannym IL
We make Ham Salad with minced ham, bought in a pound piece. The
other ingredients are quite the same as others have sent in.
Nancy C
Marilyn from Mesa asked about problems with the
baking spray/flour
clogging up. Just remove the nozzle and run it under the water to
clear it out.
Connie in TX
Hi Nancy,
Here is a recipe for lemonade cookies'
Enjoy! Lisa in Central PA
Pink Lemonade Cookies
1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup frozen pink or regular lemonade concentrate, thawed
1 3/4 cups all-purpose flour
2 tablespoons butter or margarine, softened
2 cups sifted powdered sugar
2 teaspoons frozen pink or regular lemonade concentrate, thawed
Water
Red food coloring (optional)
Beat 1/2 cup butter in a mixing bowl with an electric mixer for 30
seconds. Add granulated sugar, baking powder, and baking soda; beat
until combined. Beat in egg and 1/3 cup lemonade concentrate. Beat
in as much of the flour as you can with the mixer. Stir in any
remaining flour with a wooden spoon. If desired, add red food
coloring to tint dough pink.
2. Drop by rounded teaspoons 2 inches apart on an ungreased cookie
sheet. Bake in a 350? F oven for 10 to 12 minutes or until edges are
golden. Cool on cookie sheets for 1 minute; transfer cookies to wire
racks and cool completely. For frosting, beat together 2 tablespoons
butter, powdered sugar, and 2 teaspoons lemonade concentrate and
enough water (3 to 4 teaspoons) to make of spreading consistency. If
desired, add red food coloring to tint the frosting a delicate pink.
Frost cookies. Makes 36 cookies.
I am wondering if any of your readers would have an address for a
company called something like Pig Out that sells
barbecue sauces.
My daughter and I have ordered sauces from them before but have
since lost their email address. If any of you might have a recipe
for mustard BBQ sauce I would also appreciate that. We were just in
Nashville and had some of the best BBQed brisket and pulled pork
that I have ever eaten and it was served with a mustard sauce. Thank
you in advance as I am sure someone will be able to help me in this
great family of cooks.
Phyllis
Hi Nancy,
Thank you very much for all your nice recipes, sending to me during
the year. I have tried some of them, and I really liked them, my
family too. Some I had to repeat, because they loved it.
Nancy I would like to ask you if you know the Souper Soup - recipe.
Ina
Amish Sugar Cream Pie
1 cup white sugar
1 /2 cup flour
2 /3 cup brown sugar
1 /2 teaspoon salt
1 cup boiling water
1 cup cream
1 /8 teaspoon nutmeg
1 /2 teaspoon vanilla
1 unbaked pie shell
Combine all ingredients and mix well. Pour into pie shell and bake
at 375 degrees F until golden brown. Test as for custard or pumpkin
pie, inserting knife in center and if it comes out clean, it is
done. (I test by shaking pie slightly and if the center does not
move, it is done.)
Robbie
I would like a TNT recipe for black beans and rice.
Nancy in IN
Super Sausage Gravy
1 lb. Bob Evans sausage
1/4 cup all purpose flour
2 cups milk
salt and pepper to taste
biscuits
Crumble and cook sausage until browned. Stir in flour until
dissolved.
Gradually stir in milk. Cook gravy until thick and bubbly. Season
with salt and pepper. Serve hot over biscuits. If there are any,
refrigerate
leftovers.
Barbara K
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.
