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April 2009 Newsletter Recipe Index
April 12 2009
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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.
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,
I want to thank everyone for there chicken salad recipes, they are
wonderful. I get all my good recipes from Nancyland. Keep up the
good work ladies. Nancy thank you for all your hard work. I look
forward to getting your newsletter everyday.
God bless you, Erma in Sullivan, MO
Just a BIG thank you to Tona and Dee for the blueberry buckle
recipes. Now I will get making my blueberry
buckle after Easter.
Dee in Canada
Hi Nancy and everyone!
Lori from the 4/10 newsletter, is this the snack your mother made
for you after school?
Mini Cheesecakes
2 8-oz pkg. cream cheese
1/2 tsp. vanilla
1/2 tsp. almond extract
1 tsp. lemon juice
2 eggs, beaten
1/3 c. heavy cream
Vanilla wafers, could also use chocolate
Pie filling of your choice
Line mini-muffin tins with cups. Combine cream cheese, vanilla,
almond, lemon, beaten eggs, and heavy cream together. Place vanilla
wafers in bottom of mini muffin tins. Fill the muffin cups about 3/4
full (I did this with a one-tablespoon-sized scoop that I normally
use for cookies - it's like a tiny ice cream scoop). Bake for 15
minutes, or until the center just begins to set. Cool completely -
refrigerate if you have time.
The above recipe made 72 mini-cheesecakes, which is just about how
many cherries there are in a can of Wilderness cherry pie filling.
Put one cherry and a little filling on top of each cheesecake. Then
I put about 1/3 bag of semi-sweet chocolate chips in a sandwich bag
and microwaved it 30 seconds at a time until chips were melted -
they may not look melted, but when gently squeezed, they will run
together. Cut a TINY corner off the bag and drizzle melted chocolate
over the cherries in a random pattern.
These tasted really good, were easy to eat, and were very elegant.
The nice part is that you can freeze the cheesecakes several days in
advance and put on the cherries and chocolate when you are ready to
serve them. Doris in Oklahoma City in the Catch up newsletter #1
Chris in NM
Doris, S. Indiana, the mini chopper I use is the Black and Decker
one. I only use that when there isn?t a large batch of ingredients
to chop. It works fine for nuts and small items, but for a large
batch, I use the large food processor.
Chris in NM
For Jean in Pgh asking the question ?Would someone know of a Jell-O
and red hots candy recipe? Jean in Pgh? All I have ever seen as a
dish with red hots and Jell-o are salads. Any other info? I did find
this on Recipe Goldmine. Maybe you can find what you are looking for
here. Candy Recipes can also be made with the low fat Jell-O.
Cranberry Jell-O Candy
1 (16 ounce) can jellied cranberry sauce
1 (6 ounce) box raspberry Jell-O
1 cup finely chopped walnuts
Have ready a greased 9-inch square pan. Combine cranberry sauce and
Jell-O in saucepan. Cook and stir constantly until mixture comes to
full rolling boil. Boil for 3 to 4 minutes. Remove from heat and
stir in nuts. Immediately pour into prepared pan. Chill until firm.
Cut into pieces. Also, here is a link for you with several pages to
look through.
http://www.cooks.com/rec/search/0,1-0,jello_candy,FF.html
Chris in NM
?What is a hordie? Hudson Valley
Kathleen? Is this a food or what? When I did a search, nothing
resembling food came up. Can you expound on this?
Sylvia, Scotland what is a ?posset?? Is
it a pudding or what? Lemon anything (well, almost) sounds yummy!
Sandy, who is looking for a ham glaze, needs look no further! This
is one of our favorites!
Brown Sugar And Orange Juice Ham Glaze
1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c.+ brown sugar
1/2 c.+ sugar
1/2 tsp. cloves
Mix well together all ingredients, simmer over low heat until the
sugars have dissolved. Can use 1/2 cup of sugars, add more if
needed. All depends on taste. Baste your favorite ham with this.
Source: http://www.nancys-kitchen.com on
http://www.abbys-kitchen.com/ under Leftover Ham.
Chris in NM
Dianne in Wisconsin, this is like my Grandmother used to make her
sauerkraut. Some recipes also use bacon for flavor.
Sauerkraut in a Mason
Jar
8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1
cabbage
10 juniper berries
1 tsp. caraway seeds
1 tsp. yellow mustard seeds
1-2 tsp. un-iodized or pickling salt
1 c. filtered water mixed with 1 tsp. salt
In a clean, non-metallic bowl, mix cabbage, juniper berries,
caraway, mustard seeds, and salt. Stir cabbage to release juices.
Let rest 10 minutes then mix again. You may let this rest longer
(1-2 hours) if needed. Sterilize jar and lid by boiling for several
minutes in water and draining on a clean dishcloth. Pack into a
sterilized quart-sized, wide-mouthed jar, pushing down with a wooden
mallet. Add filtered, or non-chlorinated, salty (1 teaspoon salt per
cup of water) water to rim of jar and cap loosely with a sterilized
canning lid. Place jar on a tray to catch overflowing juices. Keep
jar between 65?F and 72?F for 2-3 weeks.
After bubbling stops, check container and top off with salty (1
teaspoon salt per cup of water, warm slightly to dissolve
completely) water if level falls below rim. Skim any (harmless)
white spots or film from the top, close jar tightly, wipe off
outside of jar and store in the refrigerator until you use it up.
More: German sauerkraut is made using salt, whereas Kimchi is made
with rice wine. Both create a favorable environment for
fermentation. Canned sauerkraut should be rinsed in a colander prior
to eating, to reduce the briny flavor, but fresh sauerkraut does not
have to be. Sauerkraut may be eaten raw, as a garnish or salad, or
cooked, with apples, bacon and onions. It is low in calories, too.
http://germanfood.about.com/od/saladsandsides/r/Sauerkraut.htm
Chris in NM
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..
For Doris in S Indiana: Dear Doris I think my directions for making
chicken salad might have been
misleading . When I said I used my mini chopper ( It's a
Toastmaster) I meant for chopping the celery and onions. The chicken
I usually do by hand and even smoosh it a bit for some finer texture
mixed into the small cubes. I make my tuna fish using my fingers to
smoosh it before adding my other ingredients too.
Happy Easter to you all.
Margo/Boston
This is for Lee in Ontario, Canada regarding
Dreamfield's pasta. I have been using this pasta for at least
a couple of years now, and my husband and I love it. In fact, our
grandchildren love it too whenever I fix it. We hardly noticed the
difference between this pasta and regular. My husband thinks it is a
little chewier which does not bother him. I didn't notice that. I
think you would really like it. It does not taste "low carb" at all.
I hope you give it a try. We find it delicious.
Cindi in Nebraska
This is for Lori. The mini buttery tarts that you describe sound
like the crust I use in making Pecan Pickups. I use a pecan filling,
but I'm sure you could use pie filling too. I hope this is what you
are looking for.
CRUST for miniature tarts
1 ? 3oz. pkg. cream cheese
1 stick butter, softened
1 cup flour
Mix all ingredients together until smooth, then chill. Roll chilled
dough into slightly smaller than walnut-size balls, then press into
miniature muffin cup bottom and halfway up the side. Fill with your
choice of pie filling and bake at 350 degrees about 30 minutes.
Frances in Wesley Chapel
Mr. Myron Drinkwater you are very welcome. Glad to be of help, as I
admire all your suggestions and have used many of your recipes. I
have used hot dogs in stead of bologna
for years but I have not used hard boiled eggs in the salad will
give it a try. Roberts Wife in Ohio: Which Eat n Park did you eat
at? Some are different than others.
Chuck in Pa.
Nancy: Hope you and Ditto and all your family have a super Easter!!!
Newsletters are spectacular--better every time I open one! Thank you
for everything you do--you are appreciated that's for sure!!
Scarlett in FL
For Doris in S.IN
I hope all you wonderful ladies, will tell sweet Doris how great
those food processors are. I gave that sweet sister one and I do
believe she thinks it will bite her. lol I use mine for so many
things and would go out and buy another one tomorrow if it broke
today. It chops everything so well, it slices and it makes wonderful
pie dough.
Thank you Chris for the information about the pecan pie. I haven't
tried making another one lately. I have been in the cookie mode. lol
Here is a recipe for wonderful chocolate cookies.
Inside-Out Chocolate
Chip Cookies
Bake 10 to 12 min. per sheet. Makes 4 1/2 dozen cookies
1 c. granulated sugar
3/4 c. packed brown sugar
3/4 c. butter, softened
1/2 c. shortening
1 tsp. vanilla
2 eggs
2 1/2 c. all-purpose flour
1/2 c. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. white chocolate chips
1 c. chopped nuts
Heat oven to 350 degrees. Beat sugars, butter, shortening, vanilla
and eggs in a large bowl with electric mixer on med. speed. Stir in
flour, cocoa, baking soda and salt. Stir in white chocolate chips
and nuts. Drop by rounded tablespoon about 2 inches a part onto
ungreased cookie sheet. Bake 10-12 min. or until set. Cool 1 to 2
minutes then remove from cookie sheet to wire rack.
I wish you all a blessed Easter.
mj, indy
Hi, I've been reading the ground bologna posts
with interest. It was a family favorite in my Mom's house, in the
50's too. She used, and I still use regular Oscar Mayer sliced
Bologna. I grind it up with a hand grinder, grind up dill pickles to
taste, and mayonnaise to taste, and then put a slice of bread
through the grinder to get all the meat and pickle juice out and
this ground bread somehow adds to the final sandwich filling. This
is how my grandma, and my mother made it, and how I make it, and we
see no difference in the taste of the bologna. its the taste of my
childhood.
Eve in WI
WOW !!
Thanks to everyone who sent in their recipes for
BBQ sauce made without Tomato I printed
them off for my son - he was very please and said he was going to
try one of them this weekend when BBQing - Again your all great and
Nancy come blow your horn your terrific for what you do I think we
would all have withdrawal symptoms if you weren't there every day -
I know I would be
It is still quite cool here but at least the sun is shining !
Joanne South Western Ontario
Hi Nancy, Ditto, and all Nancylanders.
Hope all of you have a Happy Easter. I
am replying in response to all of the interest in the bologna spread
or salad, whichever you call it. I also fixed it many years ago, but
it seems our taste buds have changed over the years. I still make
the same recipe, only now I use left over roast beef. I always look
for the largest roast, in hopes of having some left over. I have
also cooked a roast just for the purpose of making it into roast
beef salad. .It is definitely one of our family favorites!
Karen, Il
For Lee in Ontario Canada.
I've been using Dreamfields Pasta for
about 2 years now and think it's terrific. I started using it
because it's "suppose" to be low carb. I say suppose to, because 2
dieticians I talked to say they don't think it is. All I know, is
that it works for me and doesn't spike my sugar levels.
As far a taste goes, I have a friend who visits from Italy each
summer, and when he tried the pasta in a blind taste test with some
he brought from Italy he couldn't tell the difference.
Barb in San Diego
Here's a sauce Sandy that may be close to what you are looking for
Pineapple Mustard Sauce
for Ham
1 cup crushed pineapple
1/4 tsp. Salt
2 tbsp. Sugar
3 tbsp. Prepared mustard
1 tsp. Cornstarch
10-12 maraschino cherries
1 tbsp. Dry mustard
Drain juice from pineapple and add enough water or orange juice to a
measure 1 cup liquid. Combine sugar, cornstarch, dry mustard and
salt in a small bowl. Gradually stir in pineapple juice. Microwave
on high 2-3 minutes, stirring every 30 seconds or until the mixture
is thick and clear. Add prepared mustard, pineapple and cherries
(sliced in half). Microwave on high 1 minutes to heat throughout.
Serve warm with ham or pork roast. Will keep up to 3 weeks in
refrigerator.
Here's another sauce that's great with ham and easy too
Raisin Sauce for Ham
1 1/2 cups raisins
2 tbsp. Margarine
1 cup sugar
2 tbsp. Flour
2 cups water
1 tbsp. Lemon juice
1/4 tsp. Cloves
Stovetop. In a saucepan combine raisins, water, sugar and cloves.
Heat to boiling point and boil for 5 minutes. Melt butter, stir in
flour; add to raisins mixture, stirring constantly. Cook until sauce
is thickened. Add lemon juice. Remove from heat. Serve with ham.
Annette Edmonton
For Sandy re: ham w/ cherries
Easy Ham with Cherries
2 cans (20 oz. each) sliced pineapple
1 fully cooked boneless ham(about 6 lbs.) halved
1 jar (6 oz.) maraschino cherries, well drained
1 jar (12 oz.) orange marmalade
Drain pineapple; reserve juice; set aside. Place 1/2 pineapple in 5
qt. slow cooker.
Top w/ham. Add cherries, remaining pineapple & juice. Spoon
marmalade over ham. Cover 7 cook low 6-7 hours. Remove to warm
serving platter. Let stand 10-15 min. before slicing. Serve
pineapple & cherries w/ sliced ham. 18-20 servings.
(Note! I have several other recipes using cherry preserves, if
anyone is interested.)
Athena in DE
For Dianner re: sauerkraut
If you want an easy way to get great, healthy sauerkraut w/o making
it yourself, try Wills Valley Farm Products at
www.willsvalley.com.
I have been ordering their sauerkraut because it is raw,
unpasteurized and certified organic. They have other similar
products, as well.
Athena in DE
I have been keeping all my recipes in files on Outlook Express. A
computer tech said it was getting too full. Recently I started
Gmail by Google. All the files are kept
on their drive. So now I'm copying them and putting it directly into
folders in the document file. I think this just might be my answer.
Someone recently gave a name of a program where you could put them
on the disk. I went back to find it with no luck. Could someone
resent that info.
Thanks, Nancy in MT
Dreamfields pasta is excellent. We can
buy it here in Ohio. I don't like wheat pasta, but know I should eat
it because of the carbs. I was so happy when Dreamfields started
producing this. I only wish they would come out with more selections
such as angel hair pasta.
Mary in Poland, Ohio
Spicy Green Beans Recipe
I got this recipe out of one of my magazines. I really was surprised
at how MUCH difference the extra seasonings made. I will never make
my green beans any other way again. TOO good to believe with such a
tiny bit of effort.
3-tbspn olive oil
3 slices bacon
1-small onion, chopped
1/2-jalapeno pepper, minced
2-garlic cloves put through garlic press
2-16ox bags frozen whole green beans
1-tspn black pepper
1-tspn seasoned salt
1-tspn red pepper flakes
1-tspn salt
Cook bacon in a large skillet, remove and drain. Add oil and heat
over medium heat. Add the onion, jalapeno and garlic; cook for
approximately 4 minutes are until clear. Add green beans, pepper,
seasoned salt, pepper flakes, and salt; toss gently to coat. Cover
and cook for 20 minutes. Remove from heat and crumble bacon over
top, mix well, and serve.
Susana in Louisiana
This is best with fresh garden vegetables but make do if you have
to. It will be worth it.
Crook Neck Squash and
Fresh Tomatoes
3 yellow squash, sliced into 1/2-inch rounds
1/2-cup water
1-stick margarine
salt and pepper to taste
2 red ripe tomatoes, quartered and sliced into 1/4-inch pieces
Simmer the squash in a large pot with lid on (medium high heat) in
the water and margarine until tender - about ten minutes or so. Add
the seasonings and the tomatoes. Lower the heat of medium low heat,
return the lid to the pot and cook for another 10 minutes or so.
Serve with a slotted spoon so excess juice won't flood your plate.
Delicious.
Susana in Louisiana
I make this all the time. When I can't get fresh squash, I buy the
bagged frozen variety at the market. It really IS that good.
Squash Casserole
3/4-cup water
1/4-tspn. Salt
6-cups sliced yellow crook neck squash (1/4-in thick)
1 small onion, halved and sliced
1-can mushroom soup
Sour cream-8-oz
1 Cornbread Stove Top Stuffing Mix (6-oz)
chopped green chilies (4-oz)
salt and pepper to taste
4-oz shredded mild Cheddar cheese
In a large saucepan, bring water and salt to a boil. Add squash and
onion. Reduce heat; cover and cook until squash is crisp tender,
about 6-8 minutes. Drain well; set aside. In a bowl, combine soup,
sour cream, stuffing and the contents of the seasoning packet,
chilies, salt and pepper, fold in squash mixture. Pour into a
greased shallow 2-qt baking dish. Sprinkle with cheese. Bake
uncovered at 350? or until heated through) Makes 8-10 servings.
Susana in Louisiana
Tomato Quiche
A delightful meatless quiche that's easy to prepare, and looks and
tastes like you spent all day in the kitchen!
1 Tbs. olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 Tbs. all-purpose flour
2 tsp. dried basil
3 eggs, beaten
1/2 C. milk
1/2 tsp. salt and pepper to taste
1 9-inch unbaked deep dish pie crust
1 1/2 C. shredded Colby-Monterey Jack cheese, divided
Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8
minutes. Meanwhile, heat olive oil in a large skillet over medium
heat. Saut?onion until soft; remove from skillet. Sprinkle tomato
slices with flour and basil, then saut?1 minute on each side. In a
small bowl, whisk together eggs and milk. Season with salt and
pepper. Spread 1 C. shredded cheese in the bottom of pie crust.
Layer onions over cheese, and top with tomatoes. Cover with egg
mixture. Sprinkle top with remaining 1/2 C. shredded cheese. Bake in
preheated oven for 10 minutes. Reduce heat to 350 degrees and bake
for 15-20 minutes, or until filling is puffed and golden brown.
Serve warm.
Susana in Louisiana
This colorful soup is easy to make from your summertime garden. This
is a perfect marriage of fresh grown garden vegetables
Fresh Summer Garden Soup
Serves 6-8
2 Tablespoon olive oil
4 cloves garlic, peeled and finely chopped
1 large fresh garden onion, peeled chopped
6 cups chicken broth (Boxed or homemade)
4 medium fresh picked garden red tomatoes, chopped
2 cups fresh corn kernels, cut from 8 ears fresh picked garden corn
1 chile pepper, roasted, peeled, seeded, and chopped
or 1/2 teaspoon Hot sauce (Your favorite Brand)
3 medium zucchini squash, sliced
1 medium yellow straight neck squash
1/4 cup fresh picked garden basil, chopped
Pepper, freshly ground to taste
Salt to taste
In a large deep stock pot, heat oil, add garlic and onion and saute
until softened. Add chicken broth, tomatoes, corn, and chile and
simmer for 20 minutes. Add the squash and basil. Simmer for 10
minutes. Add salt and pepper to taste. Serve hot. Garnish before
serving.
Susana in Louisiana
This will use up those zucs in a way that there will be none wasted.
Zucchini Casserole
2-3 lbs zucchini, thinly sliced 1 cut water
1/2-onion, chopped 1-can(6-oz) tomato paste
1/2-green pepper, chopped Shredded mozzarella (4-oz)
canned sliced mushrooms (3-oz) Grated Parmesan cheese (about
2-tbspn)
dry spaghetti sauce mix in an envelope
Cook zucchini in boiling water for 4-5 minutes. Drain. Saut?onion
and green peppers in butter until tender. Remove from heat and add
mushrooms, sauce mix, water, tomato paste, and mozzarella. Gently
stir in zucchini. Transfer to a greased 7X11 baking dish and
sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35
minutes.
Susana in Louisiana
I've been eating these since I was a little girl. They're still a
treat and a great way to get veggies into your children, if you have
picky eaters. I know you are thinking . . .FRIED . . .but, you have
to agree these will be much better for them than a Big Mac. Our boys
even eat them cold as a snack -if we have leftovers.
Zucchini Fritters
1/4-cup buttermilk
1 egg, well beaten I
cornmeal
salt
freshly ground black pepper
3 zucchinis
peanut oil
In one bowl, combine the buttermilk and egg; mixing well. In another
bowl combine the cornmeal, salt and freshly ground black pepper to
taste. Slice zucs into coins about 1/4-inch thick (no need to peel)
and lay them out on a paper towel, salt generously and allow them to
?sweat? for about 10 minutes. Get the oil hot. Take a fritter and
dip it into the buttermilk and then into the cornmeal and then drop
into the skillet. (Three zucs will make about three batches to fry
in a regular sized skillet.) When you take up a batch, allow to cool
on doubled paper towel for a minute or so and taste. Salt while
still hot if needed. Grind black pepper over batch and add another
layer of fresh paper towel. Continue til all fritters are fried. May
keep warm in oven if necessary.
Susana in Louisiana
With gardening on the forefront of everyone's mind these days, you
might want to consider planting a few zuc plants. They proliferate
grandly and this one of many delicious ways to enjoy them.
Zucchini Dressing
1-1/3 cups zucchini diced
1 onion diced
1/2 stick butter
1 can cream of chicken soup
8 oz sour cream
1 box of Stove Top Dressing ( not prepared)
Saut?onion and zucchini in butter. Mix all ingredients in baking
dish. Bake at 350 degrees for 30 minutes, covered.
Susana in Louisiana
Marissa Ft Wayne, In, in the 4/7 newsletter asked about Heluski
recipes. Well, Marissa, a member also asked about Heluski in the
3/18 newsletter and these are the replies. Quite a few!!!
Mary from Poland, Ohio sent in her version in the 3/21/09
newsletter.
Heather sent her version in for the 3/19/09 newsletter.
Chris in NM- ME! ? sent in two versions for the 3/19 newsletter,
also.
Take your pick or make them all to see what you remember! I didn?t
want to repost them again since they were all just posted recently.
Chris in NM
I put together 3 different recipes to get the following. It was so
good! We had cornbread with it.
Chris?s Chuckwagon
Beans
1 pound dried navy beans
6 cups water
1 large onion -- chopped
1 clove garlic -- minced
1 large green bell pepper ? chopped ? I used ? pkg. frozen mixed
color pepper strips
1 lb. ground beef
salt to taste
1/2 teaspoon oregano -- crumbled
1/4 teaspoon red pepper or less
8 ounces tomato sauce
Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat
and let stand 1 hour. Drain in colander. Add beans and the 6 c.
water to crock pot. Brown ground beef in a large skillet, when
mostly browned add onion, garlic and green pepper in pan drippings;
remove with slotted spoon to cooker.
Add beef mixture and beans to crock pot, then stir in salt, oregano,
red pepper and tomato sauce. Add more water, if necessary to bring
liquid level above beans. Cook on low for 10 hours or on high for 6
hours, or until beans are tender.
Chris in NM
I need Help in finding a can of peeled and diced tomatoes with
juice. I have bought this before and i would like a brand name or
some hint or even initials of a brand. It is amazing how many kinds
of tomatoes are out there on the shelf and how many are not peeled.
Thanks Jean in Pgh.
This is for Jean in pgh who was asking in the Thurs./Friday and
Saturday newsletter for a recipe using Jell-O and red hots. Here is
a salad recipe from my aunt. Connie in TX
Cinnamon Salad
melt 1/2 c. red hots in 2 c. boiling water. Add two small packages
of Lemon Jell-O, 2 c. applesauce and 1 small carton (8 oz.) cottage
cheese. Mix well; chill til firm. Makes a good salad or a dessert if
you prefer.
Connie in TX
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