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April 2009 Newsletter Recipe Index
April 25 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.
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.
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.
Thought for the Day
Many people suffer from poor health, not because of what they're
eating, but from what is eating them.
The thought for the day and other links are not being added
temporarily to the email newsletter. Will talk to YahooGroups
tomorrow about a problem and see why it is often taking many mandy
hours to days to post the email newsletter and then actually sending
it out after I have posted it.. One took over three weeks from the
time I posted it until it arrived in my email inbox,
Nancy Rogers
Apricot Rhubarb Jam
6 heaping cups rhubarb
4 cups sugar or Splenda
1 cup apricot pie filling
1 Tbsp. orange zest or juice of 1/2 orange
6 oz. orange jell-o
Mix rhubarb and sugar and allow to stand 30 minutes. Bring to a boil
and cook 10 minutes; stir in the pie filling and zest. Bring to a
boil again and stir in jell-o; stir 2 minutes or until jell-o is
dissolved.
Ladle into plastic containers and freeze.
Marty
Spaghetti Chicken and Mushroom Casserole
1 1/2 lb. skinned, boned chicken breasts
1/4 lb. uncooked spaghetti
1 can cream of mushroom soup
1 can skimmed milk
1/4 tsp. pepper
1/2 c. sliced mushrooms
Vegetable cooking spray
Put chicken in water to cover; bring to boil then simmer 15 minutes
or until done. Chop chicken. Cook spaghetti. Combine soup, milk, and
seasonings. Layer spaghetti, chicken soup mixture and mushrooms in
12 x 8 x 2 inch baking dish coated with cooking spray. Bake at 325
degrees for 30-35 minutes. Top with favorite spaghetti sauce and
Parmesan cheese. 8 servings.
Lisa
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.
Cranberry Rhubarb Sauce
1-1/2 cups sugar
1/2 cup water
12 oz. pkg. cranberries
1 lb. rhubarb, cut into 1 inch pieces 2 oranges, peeled and chopped
? cup candied ginger, chopped
1 cup walnuts or pecans, chopped
Combine sugar and water in a saucepan and heat until sugar is
dissolved.
Add remaining ingredients except walnuts. Simmer 5 to 8 minutes
until thickened and cranberries have popped their skins.
Remove from heat and stir in nuts. Serve warm or chilled.
Good morning Nancy!
Linda C/ABQ, NM wants to learn how to work with puff pastry in the
4/14/09 newsletter.
http://www.puffpastry.com/videotips.aspx
There is a whole page with tips on how to use puff pastry. It is a
pdf file and quite long and detailed. Hopefully this will help you!
I printed it off for my use, too. Now maybe I will try using puff
pastry. This site also has lots of good recipes for you! This one is
my favorite and I will try to make it! Hope this link helps! There
is a lot more info than listed on a box of puff pastry.
Petite Pain au Chocolat
1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed
1 1/2 cups Ghirardelli? semi-sweet chocolate chips
1 egg, beaten
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water
Heat the oven to 350?F. Unfold the pastry sheets on a lightly
floured surface. Roll each into a 10-inch square. Cut each into 4
(5-inch) squares, making 8 in all.
Place 2 tablespoons chocolate chips in the center of each pastry
square. Brush the edges of the pastry with the egg. Fold each pastry
over the chocolate chips and press to seal. Place the filled
pastries onto 2 baking sheets. Brush the pastries with the egg.
Bake for 15 minutes or until the pastries are golden brown. Let cool
on the baking sheets for 2 minutes. Remove the pastries to a wire
rack and let cool. Cook and stir the remaining chocolate chips and
the butter in a heavy 1-quart saucepan over low heat until the
mixture is melted and smooth. Stir in the confectioners' sugar. Stir
in the water, adding additional water, if necessary, until the
desired consistency. Drizzle the icing over the pastries. Serves: 8
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 20 minutes
Cool Time: 15 minutes
Chris in NM
Hi Nancy,
This is a busy time for the farming community. The farmers are doing
their utmost to get their crops planted, weeded and fed and they can
only hope the weather is kinder this year than it was in 2008.
This pasta dish is a quick, tasty and filling meal - just toss it
together and serve, even greater with a huge chunk of home-made
garlic bread.
Spaghetti with Hot Spanish Flavours
Serves 4
80g pack sliced chorizo sausage
good handful of flat leaf parsley
2 red peppers from a jar, in brine or oil
10 oz/300g fresh spaghetti
2 Tsp olive oil
2 oz/50g finely grated fresh parmesan, plus extra shavings
Put a pan of water on a high heat to boil. Meanwhile, snip the
chorizo with scissors and chop the parsley and red peppers.
Once the water reaches boiling add the spaghetti with a good measure
of salt, stir and return to the boil. Cook for 3 minutes.
In a large frying pan, heat the oil, add the chorizo, peppers and
plenty of lack pepper. Cook for a minute or two, until heated
through and the juices are stained red from the paprika in the
chorizo. Scoop half a mugful of the pasta water from the pan, drain
the remainder and tip the spaghetti into the frying pan.
Add the parsley and parmesan, toss well and splash in the pasta
water, to loosen and moisten.
Hand around a dish of the parmesan shavings at the table.
Sylvia <Scotland>
Easy Crockpot
Spaghetti Sauce
1 ground beef hamburger
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped celery
1 clove minced garlic
1 cup Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 large can tomato sauce
1 large can water
1 package. spaghetti sauce seasoning
Brown ground beef with onion, bell pepper and garlic. Drain well and
put into crockpot with all other ingredients. Have crockpot on high
until sauce comes to a boil and then turn it to low and simmer for 6
hours. Serve hot over cooked spaghetti well with the garlic bread,
and a fresh salad. Chopped bell pepper and celery can be kept in the
freezer until ready to use.
Lisa
Ricotta Cheese Pie
6 oz. spaghetti, cooked and drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
3/4 c. finely shredded Parmesan
1 c. Ricotta cheese
1 c. spaghetti sauce
1/2 c. shredded Mozzarella
Preheat oven to 350 degrees. Lightly grease a 10 inch pie plate. Set
aside. Toss hot spaghetti with olive oil or butter. Combine eggs and
Parmesan. Stir into spaghetti. Pour into prepared pie plate. Form
into a "crust". Spread Ricotta over spaghetti crust, top with sauce.
Bake uncovered 25 minutes. Top with Mozzarella - bake 5 minutes more
until cheese melts. Remove from oven. Sprinkle with reserved 1/4 cup
Parmesan cheese. Cool 10 minutes. Cut into wedges. Serves 6.
Lisa
For Ditamac FL/MI who in the 4/22/09 newsletter had a question about
my Pumpkin Honey Muffins, the instructions should read mix first
four ingredients in blender. Below is the corrected recipe. I have
made this recipe using half whole wheat flour and all whole wheat
flour. And with the batch I made this week, I added a diced apple.
When using all whole wheat flour, it seems I need to ad a few
tablespoons of milk to moisten the mixture.
Robbie IN
Pumpkin Honey Muffins
2 c. cooked, mashed pumpkin
2 eggs
1/2 c. oil
1 c. honey
3 c. flour
1/2 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/2 cups raisins and 1/2 cups nuts optional
Mix first four ingredients in blender. Pour into bowl. Sift together
dry ingredients; add to liquid and mix. Add raisins or nuts, if
desired. Spoon into paper muffin cups, or well greased cupcake pans.
Bake at 375 degrees for 20 minutes. Makes 2 dozen.
Robbie IN
In the 4/22 /09 newsletter Jae, Central OK wanted suggestions for
salads that she could take to Relay For Life event. Here is a recipe
that is always a huge hit.
Robbie IN
Snickers Salad
6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces (Do not peel.
Granny Smith and Red Delicious are great.)
1 (12 ounce) container Cool Whip
1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix
(dry mix ? do not prepare!)
1/2 cup chopped peanuts or other nut, such as pecan, or walnut, can
also be sprinkled on top (1/2 cup caramel ice cream topping or
caramel apple dip; I don?t use this. (optional)
Nancy and all, I'm looking for a TnT Blue
Cheese dressing. Nancy I really enjoy all the recipes etc.
Thanks in advance.
Kathi in Gorman, TX
Nancy: For Judy in MASS. Saffron will be found in the
spice section of the grocery store and there will only be a
small amount of saffron in each container as saffron is the most
expensive of all of the spices.
Mr. Myron Drinkwater - Lake Forest, CA
Nancy: I love your column and everyone is so helpful. Now, I need
help. I had an aluminum dishpan I use every year canning pears and
figs. I washed it outside, set it down, forgot to pick it up, ran
over it with the car. I had it since 1950. I need to locate one if
possible. Please everyone help me find a source for one.
Doris from Tennessee
Fruit Salad
1/2 c. honey
1/4 c. water
1/4 c. lime juice
1/4 c. Triple Sec
1 c. honey dew melon balls
1 c. watermelon balls
1 c. cantaloupe balls
1 large peach, peeled and sliced
2 nectarines, peeled and sectioned
1/2 c. strawberries, halved
4 kiwi, peeled and sliced
In small saucepan, combine the honey and water. Bring to a boil.
Reduce heat and simmer for 5 minutes. Stir in lime juice and Triple
Sec. Cook completely. In a bowl, combine all fruit. Pour liquid
mixture over fruit and mix gently. Cover and refrigerate for 2 hours
to blend flavors.
Mary Alice
Nectarine Cobbler
1/4 c. butter
4 c. peeled nectarines, cut up
1/2 c. sugar
1 tbsp. plus 2/3 c. baking mix
1/2 tsp. ground cinnamon
2 tbsp. brown sugar, firmly packed
2 tbsp. milk
In 1-quart shallow casserole, combine nectarines, sugar, 1
tablespoon baking mix and cinnamon. In medium bowl, mix remaining
2/3 cup baking mix with brown sugar. Cut in butter until mixture is
size of small peas. Stir in milk until moistened. Drop by spoonfuls
onto peaches. Bake at 400 degrees for 30 minutes or until toothpick
inserted into crust comes out clean. Let stand 5 minutes.
6 servings.
Mary Alice
Nectarine Cobbler #2
8-12 fresh ripe nectarines, peeled
2 c. water
2 tsp. apple pie spices
12 sugar substitutes
Double crust pastry
Preheat oven to 350 degrees. In a deep baking pan slice nectarines;
add water, apple pie spices, and sugar substitutes. Mix well. Make
the pastry and roll out 1/2 of the pastry and cut into strips. Sink
the pastry below the nectarine mixture. This will make a dumpling.
Roll out the remaining pastry and cut into strips place on top of
the cobbler. Bake until crust is golden brown.
Mary Alice
For the person who wanted suggestions for the
ice ring for punch---I always freeze the fruit in some of the
punch I am going to use. You can still see the fruit inside (unless
it is a really dark punch) and when it melts it doesn?t ?water down?
the punch. I also use a gelatin mold to freeze them in, filling them
about half full. This makes a really pretty ice ring. I hope this
helps.
TXteacher
When my kids were home and little, I made them dessert just about
every night. Now it's just the 2 of us and neither of us eats
dessert so I don't make them unless we have company or I'm taking it
to someone else. Therefore it took me a long time to find this easy
recipe I used to make in the Spring when rhubarb was plentiful. It's
really good. I used strawberry jello to make it a Strawberry Rhubarb
Cobbler and the kids loved it. You can play around with this recipe,
using different combinations of fruit and jello according to what is
in season.
Carol in MA
Rhubarb Cobbler
4 c. rhubarb, cut in 1 inch pieces
1 c. sugar
1 sm. box raspberry Jello
1 Jiffy cake mix
1 c. water
1/3 c. butter, melted
Spread rhubarb evenly in 9x9 inch pan, sprinkle sugar over rhubarb,
then sprinkle on Jello, then sprinkle cake mix over all. Pour 1 cup
water and 1/3 cup butter, evenly over all. Bake in 9 inch square pan
for 1 hour at 350 degrees. Good served warm with ice cream on top.
Carol in MA
Carrots Hawaiian
1 (8 oz.) can pineapple tidbits
4 cups sliced carrots, cooked tender-crisp
2 Tbsp. brown sugar or substitute
1 tsp. tapioca (Minute Tapioca)
? tsp. salt
1/8 tsp. pepper
2 Tbsp. butter or margarine
Drain pineapple, reserving liquid.
Combine carrots and pineapple bits in 1-1/2 quart casserole.
Blend together sugar, tapioca, salt and pepper. Stir in pineapple
juice. Pour over carrots; dot with butter or margarine.
Cover and bake for 30 minutes in moderate oven (350 degrees F.)
Makes 6 servings.
Marty
To Lori R. asking which brand of pressure
canner to buy. Lori, mine is older than dirt. My Mom used it
before passing down to me. The brand is Mirro. I would recommend it.
I'm not sure if you can even get them anymore. But this one has been
through over 40 seasons of canning between my Mom and I. Good luck
and enjoy your canning.
Mariann in Kentucky
Concerning all the questions about the recipe I submitted for
Better Cake
Mixes. Yes, the ingredients that I listed in the
recipe, are added along with the ingredients specified on the cake
mix box. These are added ALONG WITH the ingredients already needed
for the mix. Sorry about the confusion. I guess I didn't have a
problem, so thought no one else should. :o) Hope this clears
everything up for all of you.
Mariann in Kentucky
Take Along Breakfast
2 Servings
4 hard-cooked eggs*, chopped ***
1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
2 1/2 tablespoons bacon and tomato flavored French dressing
2 to 4 toasted waffles
In small bowl, stir together eggs, cheese and dressing until well
blended. Cover and chill to blend flavors. Spread 1/2 of the mixture
on each of 2 waffles. In oven or toaster oven, broil 6 inches from
heat, until warm, about 3 minutes, if desired. Garnish with tomato
wedges and parsley if desired. Top with additional waffles, if
desired.
*To hard-cook eggs: place eggs in single layer in saucepan. Add
enough tap water to come at least 1 inch above eggs. Cover. Quickly
bring just to boiling.. Turn off heat. If necessary, remove pan from
burner to prevent further boiling. Let eggs stand, covered, in the
hot water, 15 minutes for Large eggs (about 18 minutes for Extra
Large eggs and about 12 minutes for Medium). Immediately run cold
water over eggs or place them in ice water until completely cooled.
*** could possibly use Egg-Beaters? in this too.
Linda C
Spiced Carrots
2 Tbsp. butter or margarine
1/2 cup pineapple juice, unsweetened
1 Tbsp. brown sugar or substitute
1/2 tsp. nutmeg
1/8 tsp. salt
1/8 tsp. white pepper
1-1/3 cups onions, sliced into rings
4 cups carrots, sliced
2 Tbsp. parsley, chopped
Combine all ingredients except parsley in a saucepan. Bring to a
boil; reduce heat and simmer 10 to 12 minutes until crisp tender.
Remove from heat, sprinkle with chopped parsley and serve
immediately.
Serves 6 to 8.
Marty
Hi Nancy
I am looking for a recipe for Green Chile.
Something not to complicated but that still taste great. Thanks and
have a blessed day. Love the newsletter
Joan from CO
Pineapple Chicken
Wings
2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings
as they brown. Drain drippings from skillet. Add vinegar, sugar,
juice, catsup, soy sauce, mustard, and salt to skillet. Bring to
boil, stirring occasionally. Simmer gently about 5 minutes. Add
browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings
and cook uncovered 15 minutes longer. Serve with rice. Makes 4
servings.
Lisa
Baked Pineapple Casserole
1 tsp. vanilla
1/4 cup sugar or Splenda
2 Tbsp. A. P. Flour
2 eggs, beaten or ? cup egg substitute
1 can (20 oz.) crushed pineapple, drained
2 Tbsp. butter or margarine
1 cup white bread cubes
Saut?bread in butter until golden brown. Beat eggs with reserved
pineapple juice. Mix all ingredients together and place in a sprayed
casserole dish. Bake 35-40 minutes at 350 degrees.
Marty
For Marie in Texas--I loved your idea about
grilled bananas, but try this one. It's my adaptation of what
we used to do in Girl Scouts. In Girl Scouts we would peel back a
small section, dig it out, fill with brown sugar and chocolate
chips. Close the peel back over filling, wrap in foil and throw on
the grill. Now days, I peel the banana and place in a glass baking
dish. Sprinkle on some brown sugar, cinnamon and a few chocolate
chips. Microwave just until the chips are melted. Yumm! I like it
just like that, but my hubby likes a scoop of vanilla ice cream with
his. Enjoy!
Lori R.
Thanks to all for responses to my pressure
cook manual. I have found and will be getting in the mail
some.
Thanks so much Marlene Fl.
An easy way to freshen your garbage disposal
is to put a piece of citrus fruit in it and turn it on.
Susie, I make a salad similar to your spinach salad but I add
Mandarin oranges, drained, and sliced green onions.
grannym IL
Pineapple Upside
Down Cake
1 (20 oz.) can sliced pineapple in juice
1 pkg. Jello vanilla pudding and pie filling
10 walnut halves or maraschino cherry halves
1/2 c. firmly packed brown sugar
1 pkg. yellow cake mix
1 pkg. Jello vanilla instant pudding and pie filling
4 eggs
1 c. water
1/4 c. oil
Drain pineapple, reserving juice. Combine pudding mix and pineapple
juice; set aside. Arrange pineapple slices in bottom of 13 x 9 inch
pan; place walnut or cherry half in center of each. Pour pudding
mixture over pineapple. Sprinkle with brown sugar. Combine cake mix,
instant pudding mix, eggs, water and oil in large mixer bowl. Blend;
beat at medium speed for 4 minutes. Pour over pineapple mixture in
pan. Bake at 350 degrees for 55-60 minutes, or until cake tester
inserted in center comes out clean and cake begins to pull from side
of pan. Do not underbake. Cool in pan 5 minutes. Invert onto serving
platter and let stand 1 minute; then remove pan. Serve warm.
Lisa
Tomato Soup Carrots
2 lbs. carrots, sliced & cooked until tender
1 can tomato soup
1 c. sugar
1 c. oil
1/2 c. vinegar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 sm. onion, sliced thin
1 green pepper, sliced
Mix ingredients together and add to carrots. Allow to set overnight.
Mary Alice
Thank you to all who responded for my inquiries about the
Saffron. I never thought to look in the
spice section. Once in a while i see a recipe for this and never had
the stuff.
Judi in Mass.
Connie in MI, this is a very good rhubarb dessert. I think it came
from a Taste of Home cookbook, but I'm not 100% sure. Anyway, it's
very good. You could make it without using the strawberries, however
I like to make it and actually use extra strawberries. Let me know
what you think.
Rhubarb Dessert
Crust:
2 cups all purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
Topping:
1 cup brown sugar
3 Tablespoons cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
Middle layer:
1 package (8oz) cream cheese, softened
1 cup powdered sugar
8 oz. Cool whip
In a small bowl combine the flour, pecans, butter and sugar. Press
into a 9x13 inch baking dish. Bake @ 350 for 18-20 minutes or until
golden brown. Cool.
In a large saucepan combine brown sugar and cornstarch. Stir in the
rhubarb until combined. Bring to a boil over medium heat, stirring
often. Reduce heat; cook and stir 4-5 minutes or until thickened.
Remove from heat; cool. Stir in the strawberries.
In a small bowl beat the cream cheese and powdered sugar until
smooth. Fold in 1 cup of cool whip.
Spread the cream cheese mixture over the crust; top with the rhubarb
mixture. Spread remaining cool whip on top. Refrigerate 3-4 hours
before serving.
Jan
This is for Lori R for canning meat. You can
can many kinds of meat. I have canned beef and meat balls and
know others that do chicken, pork, and venison. Make sure you
pressure cook the beef for 90 minutes at 10 lbs. for pints & quarts.
Your pressure cooker book will give you time and pressure for
different sized jars. I always brown mine but my husbands family
puts it in raw. Other than looks I don't know if there really is a
difference but I like my meat brown. Really pack the jars because
the meat shrinks. I remember my Mom putting in a piece of tallow. I
have done that when we butcher our own but if you have to buy the
meat you may not be able to get that. I suppose that might give it a
little more flavor but also adds fat. Add a tsp. of salt to each jar
and MAKE SURE the top of the jar is clean before putting on the lid.
It's a lot of work to go through to not have a jar seal.
Betty
Apricot Rhubarb Preserves
6 oz. pkg. apricots
1-1/2 cups water
4-1/2 cups rhubarb
1-1/2 cups honey
3 cups sugar or Splenda
Soak apricots in water for 12 hours. Add rhubarb and cook 10
minutes. Add honey and sugar. Cook and stir 30 minutes and check
consistency. Pour into hot sterilized jars and process 10 minutes.
Marty
For the lady who wanted a breakfast casserole without starch; I
think it was Diana:
Garden Quiche
10 eggs
1/2 tsp salt
Pinch of dried basil
1/2 cup sausage or ham
1/4 cup chopped green pepper
1/4 cup chopped tomato
2/3 cup shredded Gruyere cheese
1 pt heavy cream
1/4 tsp ground white pepper
Pinch of dried thyme leaves
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms
Heat oven to 350 degrees. Grease only bottom of a quiche dish. In a
medium bowl, mix eggs, cream, salt, pepper, basil and thyme until
well blended. In the prepared quiche dish, lightly toss the meat and
vegetables. Sprinkle with cheese. Pour egg mixture over
meat-vegetable mix. Bake 40 minutes or until golden brown. Let
quiche stand 10 minutes before serving.
grannym IL
I make a stuffed beef/cheese bread just
like Chris of NM does except the only difference is I use Armor
chipped beef in the jar as it has a stronger flavor, green chilies
instead of bell pepper and 2 cups of sharp, shredded cheese. Mine is
called Apache Bread and served with the chunks of bread from the
cavity of the loaf and triscuits. I put it on a cookie sheet with
the bread lid back on and bake at 350 for 30-45 minutes. The shell
of the round load gets very hard. Stir the contents after taking out
of oven. This is sooo good.
Jane Ann in Alabama
I can remember when I was small and sitting our little dog on the
toilet lid and painting her toe nails with my mothers nail polish
and dressing her in doll clothes and taking her for a walk - My
mothers only complaint was I never put the lid back on the nail
polish -
I must say I never tried it with our cat - some things tells me that
probably wouldn't have worked as well -
My husband and I have a cat named Lucky and when he arrived 11 yrs
ago he was not at all well - In fact the vet suggested we have him
put down - I refused to do that - I wanted to try and save this
little guy - I took him to bed at nite all wrapped in a baby blanket
as I had to get up every 2 hrs and give him a spoon full of high
nutrient food - Even in the daytime I carried him around in a sling
made out of a baby blanket - He still likes to sleep all cuddled up
with his head under my chin -
Joanne Ontario
Good morning Nancy! My day isn't complete unless I start out with
your newsletters, either the current one or browsing through past
ones! Such fun!
In the 4/23 newsletter, Marilyn from Michigan and Dixie in A asked
if you add these extra ingredients in addition to those listed on
the box? The directions say ?Prepare as directed on the box, except
you add these ingredients with it before putting it in the pan to
bake.? In other words, yes you add the extra listed ingredients to
the mix (after following directions to add whatever on the box) then
put the pan in the oven and bake according to the box. So, in
addition to the perhaps egg and water and oil listed on the box, you
also add the ingredients Marianne from Kentucky posted a recipe for
Better Cake Mixes.
Chris in NM
Thanks Carol in MA, I will have to try your clone for the spread.
My ex MIL used to make this. I had lost the recipe, too, but did a
search and found it. It is pretty good!
Shredded Wheat Snack
Mix Recipe
Heat oven to 300?F
Mix:
4 cups POST ORIGINAL Shredded wheat spoon size cereal
1 cup unsalted pretzels
1 cup popped corn in a shallow baking pan
Mix:
2 Tbsp. margarine, melted
1 Tbsp. Worcestershire sauce
1/2 tsp. Garlic salt
in a small bowl. Drizzle over cereal mixture. Toss to coat. Bake 30
min or until crisp, stirring halfway thru baking time. Makes 12 half
cup servings Store in airtight container!
www.cookingcache.com
Chris in NM
Here is a great summer salad! This is a big favorite of many.
Three Bean Salad
1 (16 oz) can green beans
1 (16 oz) can kidney beans
1 (16 oz) can wax beans
1/2 Cup green pepper, chopped
1/2 Cup sugar*
2/3 Cup vinegar
1/2 Cup salad oil
1/4 Teaspoon pepper
1/4 Teaspoon salt
1/2 Cup onion, chopped
Drain the three kinds of beans and place them in a bowl. Add all
ingredients EXCEPT the onion. Mix well and chill several hours. Add
1/2 cup onion before serving.
In the 1970s I didn't worry about sugar content but in recent years
that has been changed and substitute Splenda for the sugar.
http://www.abbys-kitchen.com/salad-recipes.htm
Chris in NM
All American
Cheeseburgers
1 lb. VERY LEAN ground beef, browned and drained
3 T. catsup
2 t. mustard
2 c. pasteurized process cheese spread, cubed (Velveeta)
10 hamburger buns, split
Place ground beef in a slow cooker; add catsup and mustard, mixing
well. Top with cubed cheese. Cover and cook on low setting for 3 to
4 hours. Stir beef mixture gently; spoon onto buns.
Makes 10 sandwiches.
Linda C
Hello Nancy and everybody in Nancyland,
I just found a fantastic site it's
www.tiphero.com
It has all kinds of money saving tips and a lot of great
information. Hope others will check it out..
Linda C/ABQ,NM
Becky in MagTown Arkansas, I think I would try ammonia for the odor.
I run orange peel through my disposal when it needs a freshening,
but I assume you mean your drain. Ammonia will remove bad odors and
then you could run a nice smelling dish soap through.
Susie Indy, I hope you are soon feeling well again. This "thing"
going around sure puts everyone down for awhile. I'm wondering if
you plan to live in a condo or apartment after selling your house,
or downsizing to a smaller home. I'm trying to make that decision,
and I'm just waiting for the market to improve also. I have a large
yard and it's getting to be too much. I really admire how you keep
fixing meals for your husband even when you're sick.
Nancy, I think Ditto and I would get along really well. I like to
watch the birds and my neighbor kids across the street, and you're
right, the kids grow up so very fast!
Doris, S. Indiana, where dogwoods are in bloom and it's downright
pretty.
Pork Chop and
Carrot Casserole
6 pork chops
1 can creamed corn
Dash paprika
1/2 lb. carrots, sliced and parboiled
Salt and pepper
3 tbsp. sour cream
Put carrots on bottom of casserole dish. Brown pork chops and put on
layer of carrots. Salt and pepper chops. Spread sour cream over
chops. Sprinkle with paprika. Pour creamed corn over top and cover
with crushed corn flakes. Pour browned drippings from frying pan
over the top. Bake at 350 degrees for 45 minutes. Uncover and bake
at 325 degrees for 15 minutes or until juice bakes off.
Mary C
Carrot Casserole
1 lb. pkg. carrots, peeled & grated
1 1/4 c. chopped onion
3/4 c. sour cream
1 c. packaged cornbread dressing
3/4 stick butter or oleo, melted
1 can cream of mushroom soup
1 tsp. lemon juice
2 eggs, beaten
Salt & pepper to taste
Mix all ingredients, adding eggs last. Pour into a Pam sprayed
casserole and sprinkle with paprika, if desired. Bake 50 minutes in
350 degree oven. Serves 8.
Linda
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