Return to March 2009 Newsletter Recipe Index
March 1, 2009
Top 100 Recipe Sites
Win Schulers Bar
Cheese
In top of double boiler mix:
1 lb. Velveeta cheese (cubed)
1 jar Cheese Whiz (pt. size)
2 sticks margarine
Melt all and blend together
Add:
2/3 cup horseradish
1/8 tsp. Tabasco sauce
1/2 tsp. hickory smoked salt
1/2 tsp. onion salt
Blend all well and refrigerate
Barb in Ohio
Hi Nancy,
This is for Marge in OH. The following recipe is for Win Schuller's Bar Cheese
that she is looking for. Hope this is the one.
Win Schuler's Bar Cheese
1 lb Velveeta Cheese; cubed
1/2 ea Mayonnaise
1/2 ea Horseradish
Win Schuler's Bar Cheese Instructions:
Melt all in double boiler til smooth.
Pour into crock or dish and refrigerate.
Can be done in Microwave @ level 4.
It seems like my suggestion to the lady that was looking for a salt
substitute has created quite an interest. I'm sorry I was more explicit
in my mailing.
I had around 50-60 e-mails that day and was tired so rather rushed my e-mail to
Nancy letting the readers know about the ALSOSALT website.
I bought a bottle of it and BEFORE using it, I took it to my Doctor and asked
his imput on it. He gave me the ok to use it, I think maybe he was thinking
about the hardening of the arteries as there was no other health issues.
I should have recommended as Nancy always does, that anything suggested should
first be checked out with your Doctor.
Low Potassium can also cause chest pains, Once my Potassium level was raised I
was fine. BUT this happened before I started using ALSOSALT. There is Potassium
in the ALSOSALT.
Anyways, shall close on that note, may all the readers be GOD BLESSED. And
Nancy, hope your recovery from the nasty cold be over with soon.
Take Care, Karen from Wisconsin
Nancy
I just want to say thanks for the response to my request for the Lazy
Dazy cake recipe. There are not enough words to thank the fabulous
group of people involved with this site, they never fail to help me.....
Carol in IL.
Cheryl, North Olmsted, Ohio, thank you for your
kind words! Nancy said it all. There are lots of "family" members
who all work together to Help
Nancy’s message
board and to submit recipes for the newsletter.
Carnation is great! She takes care of several sections on the
message board and keeps the posts in pristine order! It’s also great
to read Sylvia’s posts about Scotland. I could go on and on, but it
would take up way to much room!
Chris in NM
This month the newsletters will be posted on
nancyskitchen.com so that I can work on nancys-kitchen.com. I
will do my best to include individual recipes as well. Please
go to March Recipe
Index to access the individual recipes. The
bold text will be links and the
red text is the topic.
Good afternoon Nancy,
Well the weather person was correct. It has been
snowing here in Atlanta since about 11:00 AM. When I went to
church this morning it was 43 degrees. It started sprinkling right
before I got to church. When I got out of church it had started
sleeting and within an hour and one-half, it started snowing. It has
been snowing ever since (It is now 5:25 PM), although now it is just
misting snow. Everything looks beautiful blanketed in snow. And we
are still under a storm warning until midnight, and a windstorm
until 10:00 PM. I am not looking forward to that. I know the
children are happy with the snow and that many of the schools in the
area are closed due to the potential ice build up on the roads
overnight.
Lila in Kansas, here is a soup recipe that I made last week. I
bought fresh herbs from our local farmers' market, but if you don't
have fresh, you could probably used dried -although you would have
to use about 1/2 as much of the dried herbs -and the fresh herbs
make it pretty. This recipe is called, Herbed Veggie Chowder. It was
a little bland for me, so I added salt and pepper, and then after
ladeling the soup into individual bowls, I shredded Parmesan cheese
on top. This was really good. I served corn muffins with the
chowder. I also am submitting a recipe for Vegetarian Chili Soup,
and Copycat Olive Garden Soup. Also I also am submitting a recipe
for Asian Lentil and Rice Patties. My son said they remind him of
Salmon patties -but don't taste like them. Unless your family is
adverse to earthy foods, the dish is good and a nice alternative to
fish during Lenten Fridays. The vegetable sauce is very good over
the patties and rice. I hope that you will enjoy the recipes.
AtlantaPat
Herbed Veggie
Chowder
Servings: 4
3 Tbs. unsalted butter
1/2 cup red onion\cooked, chopped
1 small leek\cooked, chopped
1 bay leaf
1 cup carrot\grated, diced
1 cup red or yellow potatoes, diced
4 cup vegetable stock
1 cup zucchini\cooked, diced (I used yellow, summer squash, I am not
real fond of zucchini)
2-1/2 cups fresh corn kernels
1 cup Roma tomatoes\raw, seeded and chopped
3 Tbs. fresh thyme leaves
1/4 cup mixed fresh herbs, chervil, parsley, dill, basil, chives,
chopped
1 cup milk or soy milk
Melt butter in a heavy stockpot over low heat. Sauté onion, leek,
bay leaf and carrot 4-5 minutes, or until soft. Add potatoes and
stock and bring to a boil. Reduce heat to low and simmer about 5
minutes. Add zucchini, corn and tomato. Cook 3 minutes more. Remove
from heat and remove bay leaf. Add herbs, sea salt and pepper to
taste and milk. Let steep about 2 minutes before serving. Add salt
and pepper to taste. Shred Parmesan cheese over individual servings,
if desired.
More Recipes sent in by AtlantaPat today are on March Newsletter
Index
Vegetarian Chili Soup
Copycat Olive Garden
Minestrone Soup
Rice And Lentils
For Lila, who in the 2/28/09 newsletter looking
for soups without meat for her Lent
pitch-in, there was a great Tomato Cheese Soup in the
2/17/09 newsletter submitted by Chris NM and in the 1/27/08
newsletter our favorite salmon chowder recipe appeared. Barb FL
submitted Martha Stewart’s recipe for Onion soup in the 2/3/09
newsletter and Chris NM had a recipe for Parisian Onion Soup in the
2/1/09 newsletter. If you don’t want to use beef or chicken broth in
the recipes you can easily substitute vegetable broth. I am not sure
how strict you are about not using meat stock in your soup since it
is for Lent. There have also been many other great vegetable and
seafood recipes in recent newsletters that would be great for your
pitch in.
Robbie IN
This is for Jo in Colorado.
I live in Colorado also and we have an Eden
Pure heater, and it heats our great room very nicely, we have
the high ceilings and the room is about 18 ft by 31ft. We bought it
last year and are very pleased with it. Before we had cool spots in
the room but not with this heater. It doesn't save a lot on the
energy bills, the natural gas bill went down, but the electric bill
went up. But it is a much more even heat than the furnace.
Betty in Colorado
For Jo/Colorado
We live on the TN/AL state line and we own an
Eden Pure. Our den, kitchen, dining room is open and we use
it in the middle. Have had it for 3 years and it cuts down on the
big gas furnace bill.
Peggy TN/AL
To Jo in Colorado.
We got an Eden Pure last fall because
of all the raves we had heard from people in our area. We got the
bigger one (there are two sizes) and we're very pleased with how it
heats. It's a very even heat and although many use theirs mostly for
Fall and Spring, we have used ours all Winter. We kept the furnace
set at a low temp and let the Eden Pure do the work. The furnace
didn't kick in too many times but here in Iowa it did get way below
zero many times. We have a large kitchen, living room and dining
room that was kept cozy during the day and at night we would open
our bedroom door shortly before going to bed and we were comfortable
all night. We are thinking of getting a second one mostly for when
company comes and we can open more bedroom doors. The small amount
of electricity it uses is nothing compared to all we saved on
propane. It has more than paid for itself.
Iowa native
To Jo/Colorado
I have two (2) Eden pure heaters and
absolutely love them. They are efficient and economical. Highly
recommend the heater.
Pat in MO
RE: Eden Pure Heater
- Both my DB and my DM used these last winter. My DH and I just
started using one Thursday. My moms mobile is a single wide Mobile
home, 1000 Sq. Ft.) . Her heater is in the LR with the thermostat.
She turns it on in the AM and her heat (she heats w/ propane)
doesn't come back until in the night after she turns off the heater
and goes to bed. She is VERY cold natured due to meds and she is
considering getting a second heater for her back BR and Bath as it
is a wee bit chilly to take a shower.
My brother has a double wide and uses 2 heaters to cover a 2000
maybe a bit more sq. feet. He is so tight he squeaks LOL and he is
more than happy with his. My house is 1050 Sq. Ft. and the heater is
in my LR. It is pointed towards the hallway where my thermostat is.
We got the bigger model, and We turned the thermostat down to 63 and
used the heater. Outside temp was approx 53 degrees. The heater kept
our LR 70 degrees and the central heat never came on. At 1:30 AM I
turned the thermostat up to 64 and brought the house temp up to 72,
outside temp was 36 deg. When we went to bed it was still 69.3 deg.
in the LR. We don't leave heater on when we go to bed. We again set
the temp to 63 and went to bed. My DH got up 9 am turned the heater
on high, I got up 20 mins later and turned the central on to get the
temp to 71. 8 then turned the central down. Now the weather is
really cold today still in the 30's and rain, so the heater has run
more and the central has come on a few times. But it is quiet and it
is not hot on the top and sides and the room is much more
comfortable using it. I consider it money well spent. We like it
already.
Sorry to be long winded, but this really is a great product and I
wanted to be thorough.
Cheryl, Charlotte
In the 02-28-09 Newsletter Jo/Colorado wanted to
know about the room heater by EdenPure.
Jo, I advise you to check out the reviews on the website
http://www.infomercialratings.com/product/
Good luck, DillyP in CA
This is in answer to Mary in Va regarding which
newsletter she could find my recipe for
pancakes made from muffin mix. Mary, it is in the
Feb 21
newsletter.
Pam in Ohio
For the lady who wants meatless soups for Lent.
I can't give proportions as I make this without a recipe, but this
is how I do it and it is not difficult,
Creme Of Corn Soup
Bake 4-5 potatoes, cool, peel and cut in chunks
Put 4 cups chicken broth in large saucepan, add potatoes,and minced
onion to suit your taste
Bring to boil and simmer to break the potatoes down to a softer
consistency.
Add 2 cans cream style corn, salt and pepper to taste and simmer
about 10 minutes longer.
At this time I process in my blender to a creamy consistency,
usually in several batches so as not to spill over when whirling.
Return to pot ,add 2 cans Carnation milk and and rinse cans with 1
cup water and add to pot. Simmer til hot.
I sometimes add some cumin, parsley, or what you would like to add
flavor. If necessary, some instant potato flakes can be stirred in
to thicken to suit.
This is a forgiving soup, so adjust it to your preferences
Jean Mann, Ohio
I think awhile back someone mentioned having the
Loud 'N Clear but I don't remember what
they said about it. Does it work? Thank you in advance for any info.
Thanks Nancy for letting us ask non food requests.
Betty / Iowa
For CJ in Ohio, and her post in the
Feb.
27th newsletter. What a find, I am jealous, finding any
old cookbooks, but 30!! I would love if
you could look for a recipe for Virginia pickles. Our family grew up
on these, a paper thin sliced sweet pickle. My grandma was the
ultimate farm cook, a legend in our small farm town in southeast
Kansas. She died just three months shy of 100, lived by herself
until she was 96, and drove up to age 94. In her final years at
home, she suffered from early dementia. Before anyone realized, she
was throwing away things and some of her recipes fell to their
demise. I was able to salvage the rest, but the two recipes I
couldn't find were the Virginia pickles and her homemade baked
beans, made with white beans and whole diced tomatoes. Hope you can
help. Sherry in Lenexa, KS
Nancy with all the great recipes that have
recently been submitted that use buttermilk,
I thought the following information might be helpful to some
readers, who like members of my family thought that buttermilk is
high in fat and calories. They were shocked, when I shared this
information with them.
Robbie IN
Buttermilk is lower in fat than regular milk, because the fat has
been removed to make butter. It is also high in potassium, vitamin
B12, calcium, and riboflavin as well as a good source of phosphorus.
Those with digestive problems are often advised to drink buttermilk
rather than milk, as it is more quickly digested. Buttermilk has
more lactic acid than skim milk.
One cup of buttermilk has 99 calories and 2.2 grams of fat, whereas
whole milk has 157 calories and 8.9 grams of fat. Do check the
labels as some brands of buttermilk are higher in fat than others.
(2%, 120 calories, 1%, 105calories and ½ % 90 calories)
For those watching their caloric and/or fat intake, try putting a
couple of tablespoons of buttermilk on your baked potato or in
mashed potatoes - as a substitution for sour cream or butter. You
will get both the buttery flavor and the slight tang of sour cream
with a fraction of the calories. You can also make mock sour cream
using buttermilk powder.
Robbie In
In the Feb. 27 2009 newsletter, Marge in Ohio
requested the recipe for a bar cheese recipe like that of Win
Schuler's in Michigan; I am happy to share this recipe.
Win Schuler's Cheese
1 lb. of Velveeta Cheese
1/2 lb. unsalted butter - softened
2 tablespoons onion juice
A very scant 1/8 teaspoon Tabasco Hot Pepper Sauce
3 oz. cream cheese
2/3 cup horseradish
Few drops each of red & yellow food coloring, to make orange tint
1/4 cup clear, strained solidified bacon drippings
Place everything in top of double boiler over simmering water,
stirring till smooth & thoroughly heated. Beat with electric mixer 3
minutes. Remove from heat. Makes about 3 lbs.. Freezes well
indefinitely but will only keep in refrigerator up to 3 weeks.
Diane in Virginia
I use plastic zip lock bags
several times after washing them. My granddaughter said she has read
that it is not safe to do this. Has anyone heard of this?
Phyllis C. from Ky
Top 100 Recipe Sites
Anne E from Pa.. here is my recipe for guacamole.
It is not hot! We love it and make it frequently in the summer.
Guacamole - my way
3 lg. ripe avocados, cubed
1 lg. tomato, cubed
1 sm. onion, diced
1 clove garlic, minced
dash Tabasco or Louisiana Hot Sauce
2 tablespoons lime or lemon juice
1 tsp. salt - or to taste
Blend together all ingredients. Serve with chips of your choice. I
always place one of the avocado seeds in with the guacamole to help
keep it from going black. It works, too! Under Dips on the Message
Board.
Chris in NM
Someone was looking for a good guacamole recipe.
Here is one that I swear by.
Guacamole
4 ripe avocados
3 tablespoons freshly squeezed lemon juice
8 dashes hot pepper sauce
1/2 cup small-diced red onion
1 large garlic clove, minced (sometimes I use 2 cloves)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of
their shells into a large bowl. (I use my hands.)
Immediately add the lemon juice, hot pepper sauce, onion, garlic,
salt, and pepper and toss well.
Using a sharp knife, slice through the avocados in the bowl until
they are finely diced. Add the tomatoes. Mix well and taste for salt
and pepper. I like to cover the bowl with plastic wrap and chill a
bit, but you don't have to.
Should make about 3 cups; obviously you can halve the recipe. Does
NOT freeze well.
Dawn
http://vanillakitchen.blogspot.com
Evelyn S, here is an original recipe for baklava.
It is so good! Yum!
Constantinople Baklava (Baklavás)
This is by no means a westernized version. The Arabic countries are
actually where Baklava originated from & Greece is the point where
East met West hundreds of years ago. What should be kept in mind is
that honey is NOT the base of the syrup used for Baklava (as is
generally misconceived). Honey, even watered down, would make the
Baklava impossible to eat & would stick to the roof of your mouth.
Honey is used but the aroma comes from the citrus used.
500 gr - 1.1 lb phyllo or fine sheet pastry
350 gr - 12..5 oz coarsely chopped walnuts
150 gr - 5.5 oz fine breadcrumbs
250 gr - 9 oz fresh butter (not margarine)
1/2 cup sugar
1 flat teaspoon cinnamon
cloves for decoration
FOR THE SYRUP:
2 cups water
3 cups sugar
the juice of 1 orange
3 tb honey
the grated rind of half the orange
Mix the walnuts, breadcrumbs, sugar & cinnamon. Butter your baking
pan (large enough to lay out the pastry) & place 6 sheets of pastry
on the bottom, 1 by 1, buttering each individually as you place it
on the bottom. Cover the remaining pastry sheets with a slightly
damp kitchen towel for the time being so they will not dry out.
With a large spoon evenly place 1/2 the nut filling evenly over all
the pastry. Cover the filling with another 4 sheets of pastry, again
individually buttering each as you place it. Evenly spoon on the
remaining 1/2 of the nut mixture & place another 6 pastry sheets on
top, again evenly buttering each individually as you place it. Pat
the top pastry sheets down very gently. Cut the Baklava into
triangle servings. Place a clove on every third or so piece,
puncturing the pastry with the stem of the clove. Bake the Baklava
in a well preheated oven at 180C/350 F 1 hour approximately or until
the pastry is golden.
Prepare the syrup by boiling the water, sugar, juice & orange rind
over a gentle flame, stirring with a whisk, about 10 minutes & then
allow it to cool slightly. Pour the syrup onto the Baklava. When the
Baklava absorbs the syrup it is normal for the top layer of pastry
to remain crispy. Allow the Baklava to cool before serving.
* Under no circumstances must an oven fan be used while baking the
Baklava. It will burn the top & bottom pastry layers within minutes.
Maria, www.mariascouzina.com
in the 1/29/06 newsletter. Chris in NM
In the
February 23, 2009 newsletter, Jane from
Lexington, NC requested a recipe for GumDrop Fruit Cake. I found
this one at www.allrecipes.com
Arvilla
Gumdrop Fruitcake
"A delightful memory from my childhood. My mother made this cake for
Christmas every year. She baked it about 3 weeks before, and
drizzled it with grape juice daily."
1 cup butter
2 cups white sugar
2 eggs, beaten
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups applesauce
1 teaspoon baking soda
1 tablespoon hot water
1 teaspoon vanilla extract
16 ounces gumdrops, no black ones
3 cups raisins
1 cup chopped pecans
1 tablespoon butter
Preheat oven to 325 degrees F (165 degrees C). Line two 9 x 5 inch
loaf pans or a 10 inch tube pan with greased parchment or heavy
paper.
Sift together the flour, cinnamon, cloves, nutmeg, and salt.
Cut the gumdrops in fourths. Fry the pecans in the 1 tablespoon
butter or margarine. Mix pecans, raisins, and gumdrops together, and
roll in 3/4 cup of flour mixture.
In a large bowl, cream together 1 cup butter or margarine and white
sugar. Mix in beaten eggs. Mix in the flour and spice mixture
alternately with the applesauce. Dissolve soda in hot water, and
stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and
raisins.
Bake for 2 hours. The baking time for the tube pan should be about
30 to 40 minutes longer. Test about 10 minutes before the longer
time. You may not get a clean tester, but you will be able to tell
if it is the candy gumdrop or dough. Cool. Wrap in foil.
SUBMITTED BY: Glenda
Hi Nancy,
You haven't written recently about the views from your office
window? I do like hearing about the kiddies' goings on. Maybe once
you manage to get rid of that blasted bug, we may hear more . I can
only look at deer, pheasants, rabbits, hares and lots of different
feathered friends. We have a third generation family of wood-peckers
and they are quite amusing. I've been trying to take some
photographs, without success.
For Karen C in Texas. I could go on and on... about Catrine and
Mauchline, beautiful places, steeped in Scottish traditions, but
space on the NL is worth it's weight in gold. I have placed a bit on
Nancy's Scottish Recipes message board for you:
http://whatscookin.proboards4.com/index.cgi#Intro
http://en.wikipedia.org/wiki/Mauchline
http://www.catrine-ayrshire.co.uk/
http://fp.ayrshireroots.plus.com/Towns/Catrine/Catrine%201846.htm
Karen, if you would like more information, let me know and I will
place it on the Scottish Recipes Board.
Billie in FL, I did start off my Jalapenos in the aerogarden, but
didn't want to devote all that space to the peppers, so I
transplanted them to the greenhouse. I would still like another
aerogarden, how's your second one coming along. The DH is coming
around to the idea. As I type, he is out turning over part of our
grass area, extending our self-sufficiency plots. We have been
eating so much more healthily since we got the aerogarden. I
seconded one spare bedroom windowsill for plants in 2008, maybe have
to branch out and use another.
This brings me on to poor Barbara and her mice + other creepy
crawlies. We have been plagued by field mice and spiders for over 30
years. Last year around this time I bought 6 x repellents which you
plug in. The cubic sq yards are on the info and tell you how many
you need. I have two in my attic space. I have seen one spider this
year and the only mice that we have had are ones that Charly our cat
has brought in. I have four of these machines in the main part of
the house which give out a high pitched frequency that we mere
humans can't hear. They don't kill the beasties, just tell them in
no uncertain terms that they are not welcome. They are not
recommended for homes that have certain pets i.e. lizards and I
think hamsters, but you can check them out for yourself. Charly
sometimes brings in a live one, the noise makes them practically
throw themselves out of the doors/windows LOL. Must be a bit like me
running from the wail of the bagpipes! This is not a LOL, I just
can't handle them. Why oh why would anyone want to hear that on
their wedding day or for that matter any day????
Dee you are welcome, I'm sure your Grandson will grow into a fine
young man.
Sylvia <Scotland>
Greek
Butter Cookie
2 cups unsalted butter
3/4 cup powdered sugar
1 egg yolk
1 jigger of brandy or whiskey or orange juice
4-1/2 cups (apprx.) flour
Cream butter and sugar. Add egg and Brandy. Gradually only add
enough flour to make a soft dough. Chill. Shape dough into crescents
or 1-1/2 inch balls. Place on ungreased sheets.
Bake 350 for 12-15 minutes. They won't be brown. Cool for 4 to 5
minutes and then sift powdered sugar over them.
I have used Amaretto or various cordials in place of brandy.
Judy/Buffalo
Hi Nancy, Ditto and recipe family,
I want to thank Oma/LA in
2/27
issue, for the egg substitute recipe, I will be making it and
not buying it in the store.
Also to Billie/Fl for the baked onion recipe.
This brought a funny thought to my mind. When my son was a baby and
had colic and wouldn't sleep someone told me to bake and onion and
give him the juice from it, well I baked the onion and didn't get a
chance to give him the juice, he slept all the time the onion was
baking! So when he got cranky I would bake an onion and he slept and
I got to eat the onion! LOL
Nancy, so glad you are feeling better and you have such great
comfort with Ditto by your side. Kitties are the greatest! Most
people think cats are not affectionate or loving they are just
there! I have had cats all my life and they are all different and
all have their own personalities.
Give Ditto a pat on the head for me!
Brenda/Al
This is for the ladies that wanted the
meatless soup
This is a web page with all different kinds
McA
Cooks.com - Recipes - Meatless Soup
http://www.cooks.com/rec/search/0,1-0,meatless_soup,FF.html
My grandchildren had a big laugh when I got mice
this year for the first time. I collect mice and have over 300
Christmas mice ornaments. Someone told me to use moth balls and also
Irish Spring soap the original scent. Since we put these things
under the house and in the attic we have not seen a one. I didn't
want to use poison because I was afraid of our dog getting hold of a
mouse that had died.
Mary Jo in MD
Our daughters cat
Autumn not only drinks from the bathroom sink
taps but she sleeps in the sink - she is a fat cat so she
really fills the sink - when she turns up missing that is where you
will find her - our cat Lucky drinks from the tub faucet - One time
we had a cat that slept in the bath tub. They are definitely
creatures of habit - Our Vet once told me cats don't ignore you they
just put you on hold - also dogs have masters cats have slaves - OH
how true
Joanne Ontario
Comment
Siggy use to take his toys and play with the in the tub. He
thought it was great fun. Ditto often sleeps in the bathroom
sink when it is hot.
Nancy Rogers
I was just reading through the archives and came
across the recipe for Mock Pineapple. I
tried that recipe and the "pineapple" was too mushy after cooking
for 20 minutes and then canning. I made my second batch by only
cooking the zucchini 5 minutes before canning. Much, much better!
Has some texture to it, just like real pineapple.
Marlene
Nancy I hope you are over the cough by now and
that Ditto has not put any more knots on his head on the window.
I just read the Peanut Butter
Blossom recipe from AtlantaPat and it really brought back
memories.
Back in the days when we could make treats for our
children's classes, I would make these in mini muffin cups
and take them to the parties at school. We also made mini brownies
and put mini Reese's cups on them.
I think the kids really liked them all.
Now only bakery bought items can be taken to schools here. They
can't have anything that is homemade.
It's a really shame how times have changed.
Jean in about to get snow NC
My recipe is easy and not spicy at all. Can taste
the avocados!!
Guacamole
Avocados
fresh tomatoes
garlic powder
Mash your avocados, put in cut up tomatoes, garlic powder to your
taste. Mix well and serve with tortilla chips. I like "scoops".
This is my friend's recipe.
Ella in CA
Hi Nancy,
Here is a recipe for cinnamon swirl bread that uses buttermilk. It
is very good and doesn't take long to make. Hope you are getting
better each day. we will keep you and the nancylanders in our
prayers. Earlene in NC.
Cinnamon Swirl Bread
1/3 Cup sugar
1/2 Cup finely chopped pecans, toasted (optional)
2 Teaspoons ground cinnamon
1 Cup sugar
2 Cups all purpose flour
1 Teaspoon baking powder
½ Teaspoon salt
1 Egg
1 Cup milk
1/3 Cup canola oil
1. Preheat oven to 350°. Grease and flour or spray the bottom and
sides of a 9x5x3 inch loaf pan. Combine 1/3 cup of sugar and
cinnamon in a bowl and set aside.
2. Combine 1 cup sugar, flour, baking powder and salt. In a separate
bowl, beat egg, then stir in milk and oil.
Make a well in the flour mixture and add the egg mixture. Stir just
until mixed. Do not over mix.
3. Pour half of the batter into loaf pan. Sprinkle with half of the
cinnamon mixture. Repeat step 3. With a wide rubber scraper
or spatula, swirl mixtures together with a down and up circular
motion.
4. Bake for 40 to 50 minutes or until done. Cool in the pan for
about 10 minutes, then cool completely on a wire rack.
This is great tasting and moist. It doesn't stay around long, and be
prepared, your family will want you to make more!
My hubby and I are both diabetic and he has been
craving peanut butter fudge. Not the
chocolate kind, just peanut butter. If any one has a recipe, we
would both be thankful.
Judy in Cocoa, FL
This is for Lila in Kansas
Hobo Soup
1 can - (15.5 oz) large butter beans, undrained
1 can - (14.5 oz) Italian cut green beans, undrained
1 can (15.25 oz) whole kernel corn, undrained
1 can (15 oz) sliced or diced potatoes, undrained
1 can (14.5 oz) can sliced carrots, undrained
1 can (15 oz) garden peas, undrained
1 teaspoon hot sauce or 1/4 cup salsa of your choice
1/2-lb elbow macaroni, cooked
vegetable broth (14.5 oz)
1 large onion, chopped
2 cans (14.5oz) diced tomatoes
1 can (10 3/4oz) condensed tomato soup
salt & pepper to taste
Cook onion in small amount of olive oil for 5 minutes until tender.
Drain off fat. Add all other ingredients. Stir and reduce heat to
low. Cover and simmer 20 - 30 minutes or until heated through.
This will be popular - even with the children.
Susana in Louisiana
Hi, everyone,
I tried this for dinner tonight. It was excellent! Really good and
tender, too! I made a couple of changes out of necessity, though. I
halved the sauce because I didn't have enough Italian dressing for
it. And, for some dumb reason, I thought I pulled out pork chops,
but I pulled out boneless pork ribs. It was really good with the
ribs! Otherwise, I followed the recipe.
Yummy Pork Chops
2 cups Italian style salad dressing (I used 1 cup because that's all
I had)
1/4 cup soy sauce (I used 2 tablespoons)
1/2 tsp pepper
4 boneless pork chops
In a bowl, mix the Ialian style salad dressing, soy sauce and
pepper.
Place the pork chops in a skillet over medium heat and cover with
the dressing mixture. Cover skillet and cook pork chops 25 minutes,
turning occasionally. Remove cover, reduce heat to low, and continue
cooking to desired doneness.
**** I did cook mine in the oven at 375° for 45 minutes instead..
The only reason I did this is because of being pregnant and due in 2
weeks. Its just too hard to stand at the stove right now for so
long.
I served this with the potatoes and peas recipe.
Hugs, Lisa
I would like to thank
Bev from Georgia; Karen in El Paso, Texas; Kathleen in Nebraska;
Dawn C.; Patricia in KY; Lindsey in the U.P. and anyone one else who
might answer this request for the info on the
bookswapping sites. The info is appreciate. I will be
checking them out soon.
Nancyb
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