Return to March 2009 Newsletter Recipe Index
March 12, 2009
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Nancy Rogers
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Marinade
Recipes
Potato Casserole
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
salt and pepper to taste
Mix all ingredients together in a 3 quart casserole. Sprinkle with
paprika and bake 1½ hours at 350°.
JL in South Jersey
I am going to update the buttermilk recipe
text file and will send out the text file to all those who
have contributed to the
section on Sunday. Those that are getting the
file need to add the email address of
everyday_recipes@yahoo.com to their email addresses.
This will allow the file to come through and not go to your spam
section of their email box. I am still searching through my spam
email (15,261 email messages yet to go) for any others that might
have come in.
Nancy Rogers
Celebrity Chef Connection
I got this recipe years ago from an Internet friend who lived in
Iowa...
Potato and Chicken Soup
4 slices of bacon, cut in small pieces
1/2 cup chopped onion
1½ cups cubed potatoes
1 cup water
2 cans of undiluted cream of chicken soup
1 cup milk
1/2 teaspoon salt
1 pat butter
crackers
Place bacon in a saucepan. Cook until crisp. Remove bacon. Retain 2
tablespoons of fat. Pour off remainder. Add potatoes, and water.
Cook covered until tender Add soup, bacon, milk and salt. Heat to
blend. Add butter. Ladle into bowls. Serve with crackers
JL in South Jersey
Kid Friendly Breakfast Ideas
Onion Ring Batter
1 c. cornstarch
1 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 egg
1 c. cold water
2 tbsp. oil
Beat together all ingredients. Dip sliced onion rings in batter.
Deep fry.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
Texas Sheet Cake
2 cups sugar
2 cups flour
1 tea cinnamon
2 sticks oleo
1 cup hot water
1 Tablespoon Cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 tsp vanilla
Put sugar and flour into mixing bowl. In pan, melt oleo, water,
cocoa. When it boils, pour over sugar and flour. Add eggs,
buttermilk, soda, and vanilla. Bake in 15 x 1 " sheet cake pan at
350
for 20 minutes.
FROSTING
5 Tablespoons milk
1 stick oleo
4 Tablespoons cocoa
1 pound powdered sugar
1 Teaspoon vanilla
1 cup chopped pecans
Bring milk, oleo and cocoa to a boil, add powdered sugar and
vanilla. Spread on cake while cake is still warm.
Pat Zmeskal (PatZ from Texas)
In the N/L of March 11 a cookbook named "Matter of Taste" was
mentioned by Rita in NC with an email address for information. I
sent an email which came back undeliverable. Could you please give
me different email address or original N/L date that information was
in or any other information I would need in order to contact them.
Thanks. Ditamac FL/MI
I saw a reference to a cookbook by St George Ladies
Auxiliary in
Michigan titled "A Matter Of Taste" I would like to know how to
purchase one of these.
Frances of NC
Brown Sugar Pie
1 box light brown sugar
3 eggs, slightly beaten
1 tsp. Vanilla
1 unbaked pie crust
Mix together all the ingredients, pour in the pie crust. Cook at 350
degrees for 45 minutes.
http://www.aliciasrecipes.com/Recipe/256/Brown-Sugar-Pie.htm
Ditto brought me two of my socks
this morning. That was great because I didn't have any left after he
opened my sock drawer yesterday and stole all of them. Hopefully
more will show up soon.
Ditto is learning how to wear a collar.
Want him to learn to wear it so I can take him with me when I go out
of town overnight. His collar has tags that show his name and my
phone number. Took off his color yesterday to put a tag on with his
name and my sister-in-laws phone number to have two phone numbers to
call. Forgot to put it back on. In the middle of the night he
carried his collar in to me. I woke up and put it on him as he
requested. Ditto has me trained well.
Nancy Rogers
Mountain Dew Salad
2 (3 oz. each) orange Jell-O
2 cup boiling water
2 cup Mountain Dew
Lg. can mandarin Oranges
1 (3oz.) box instant vanilla pudding
1 cup cool whip
Mix Jell-O, water and Mountain Dew. Let cool. Just before it is ready
to set up, add mandarin oranges. Prepare instant pudding according
to directions (reduce milk slightly) Add 1 cup cool whip to pudding
and spread over jello. Refrigerate.
Nancy- Nebraska
Hi Nancy, Sandee in W. Tn. 3-10-09 N/L: Regarding
Oatmeal. Have you tried different
"extras" in you oatmeal. I am trying to get my cholesterol under
control. I have oatmeal quite often.
Oatmeal
1/2 C. dry oats
1 C. skim milk
pinch of low sodium salt
Splenda to taste
Small drop or two of Mexican Vanilla
I also add, raisins, dried cranberries, some crumbled turkey bacon,
or substitute brown sugar sweetner. The vanilla seems to be stronger
than other vanillas and gives a good flavor to the oatmeal. I also
sometimes substitute Maple flavoring. Any kind of dried fruit is good
cooked in the oatmeal.
Margaret, Tulsa
Teresa in Jackson, MO., I am not Robbie, but this is a yummy
cake!
Bailey's Irish Cream Cake
1 c. nuts
1 pkg. yellow cake mix
1 (3 oz.) pkg. Jell-O instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bailey's Irish Cream
Preheat oven to 325 degrees. Grease and flour a tube or Bundt pan.
Sprinkle nuts on the bottom of pan. Combine the rest of the
ingredients. Pour over nuts. Bake 1 hour. Cool cake completely.
Prick cake and pour glaze over top and sides.
GLAZE:
1 stick butter
1/4 c. water
1 c. sugar
1/2 c. Bailey's Irish Cream
Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring
constantly. REMOVE from heat. Stir in Bailey's Irish Cream. Note: If
using cake mix which includes pudding, omit pudding from recipe,
decrease eggs to 3, and decrease oil to 1/3 cup. Note: The cake can
be decorated with a sugar frosting or whipped cream.
www.cooks.com
Chris in NM
This is for Donna Buffalo, who in the
3/10/09 newsletter
asked for an Italian braided Bread recipe with colored eggs placed
in the braid. I am not sure if this is exactly what you want, as it
is titled Swiss bread, but it is braided and has the colored eggs
placed in the braid. I am not sure what the exact difference is
between a braided swiss bread and a braided Italian bread. I think I
have another version of this recipe and if I find it, I will send it
in.
Robbie IN
Swiss Easter Bread
Five pastel-colored eggs are nestled in the braid of this colorful
Easter bread. The eggs are uncooked, so take care in tucking them
in. After baking, frost and decorate with colored sprinkles.
Bake at 350 degrees for 35 minutes. Makes 1 loaf (18 slices)
3 to 3 1/2 c. unsalted all-purpose flour
1/4 c. granulated sugar
1 envelope fast-rising dry yeast
1/2 tsp. salt
1/3 c. milk
1/3 c. water
2 tbsp. unsalted butter
2 eggs, room temperature
1/3 c. chopped mixed candied fruits (optional)
1/2 c. chopped blanched almonds (optional)
5 pastel colored uncooked eggs
1 tbsp. milk
1/8 tsp. vanilla
1 c. sifted 10X confectioners' sugar
Colored sprinkles
1. Combine 2 cups of the flour, granulated sugar, yeast, and salt in
large bowl; stir to mix well.
2. Combine 1/3 cup milk, the water and butter in small saucepan.
Heat to 130 degrees (mixture should feel comfortably hot to the
touch). Add to flour mixture.
Add eggs. Blend at low speed with electric mixer; then beat at
medium speed for 3 minutes. Gradually stir in 1 cup of the remaining
flour to make a soft dough.
3. Turn dough out onto well floured surface. Knead until smooth and
elastic, 8 to 10 minutes, using up to 1/2 cup of the remaining flour
to prevent sticking.
4. Place dough in oiled large bowl, turning to bring oiled side up.
Cover; let rise in warm place away from drafts until doubled in
bulk, 30 to 35 minutes.
5. Punch dough down. Turn out onto floured surface. Knead in candied
fruits and almonds, if using, a little at a time. Divide dough into
thirds. Roll each piece into
20-inch rope. Loosely braid ropes together. Shape into a circle,
joining ends securely together. Transfer to greased large cookie
sheet. Carefully tuck
pastel-colored eggs into bread; spacing evenly around the bread.
Cover with buttered wax paper and a towel. Let rise in warm place
away from drafts until doubled in bulk, 30 to 40 minutes.
6. Bake in preheated moderate oven (350 degrees) for 35 minutes or
until bread is nicely browned and sounds hollow when tapped on the
bottom with fingers.
Transfer bread to wire rack to cool.
7. Gradually stir the 1 tablespoon milk and the vanilla into the 10X
sugar in small bowl until smooth and a good pouring consistency.
Drizzle over top of bread. Decorate with colored sprinkles.
Robbie IN
Cashew Tuna
Casserole
2 cups tuna
1 cup chopped celery
1 cup cashew nuts
1 (2 ounce) can Chinese noodles
1 can cream of celery soup
1/2 cup chopped green onions
1/2 cup chicken broth
Buttered bread crumbs
Instructions
Combine all ingredients except bread crumbs. Sprinkle with crumbs.
Place in casserole. Bake in preheated 325 degree oven for 25
minutes.
http://www.anniesrecipes.com/Recipe/21569/Cashew-Tuna-Casserole.htm
Donna G, in the 3/10/09 was looking for a kidney bean salad with
mayonnaise. Mr. Myron Drinkwater posted your recipe in the 3/31/08
newsletter.
Red Kidney Bean Salad
2 (15.5 oz) cans red kidney beans, drained
3 or 4 hard boiled eggs (divided)
1/4 cup chopped onion
salt and ground black pepper to taste
1 Tbsp sweet or dill pickle relish
1 to 2 Tbsp mayonnaise or Miracle Whip
Peel and coarsely chop 3 of the hard boiled eggs. Peel the remaining
hard boiled egg and slice it and set aside for garnish. Place the
drained red kidney beans, chopped hard boiled eggs, chopped onion
and salt and black pepper in a mixing bowl and stir gently to get
the ingredients well incorporated. In a separate bowl combine the
pickle relish and mayonnaise and stir to blend. Add the dressing to
the salad ingredients and stir or fold gently until all ingredients
are well coated with the dressing. Transfer the salad to a serving
bowl or dish and place the hard boiled slices over the top as
garnish. Cover and refrigerate for at least 1 hour before serving.
Yield: about 8 servings. Cook's Note: This salad easily adapts to
making ahead to take to a pot luck or tailgate party or even if
serving at home to family or guests.
Mr. Myron Drinkwater - Lake Forest, CA
Chris in NM
Lois/Fl., is looking for ideas to use frozen cranberries. I posted
one in the 11/18/08 newsletter.
Cranberry Whip T & T*
from www.thecuttingboard.com
posted by azlinda
2 cups cranberries – can be frozen
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip®
Grind cranberries in a food processor or blender. Mix cranberries,
marshmallows, pineapple and sugar and refrigerate overnight. Fold in
whipped cream or Cool Whip®. Refrigerate covered.
*I used Cool Whip - the 8 oz. container and also added 1/2 to 3/4 c.
chopped pecans. This is pecan country, ya know!
Posted on Nancy’s message board under Holiday
Chris in NM
Sue, Nancy has lots of recipes specifically for Easter here:
http://www.nancyskitchen.com/easter_recipes.htm
Some have been posted in the past couple of newsletters. Here is
another one we really like!
Easter Marshmallow Salad
1 pkg. mini-marshmallows*
1 can pineapple chunks
1 c. chopped walnuts
1 1/2 lbs. sliced seedless grapes (red are prettiest)
Make 1 pkg. vanilla pudding and cool. Whip 1/2 pt. (1 c.) whipping
cream - blend with pudding. Can use traditional white marshmallows,
but you can use pastel colors). Chris in NM
Carole with an “E” in Calgary, so glad you are better and up and
around! Please take care of yourself! I found your Mountain Dew
Salad.
Mountain Dew Salad
1 package JELL-O orange gelatin -- (4-serving)
1 package JELL-O lemon gelatin--(4-serving)
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple -- (1- 8-oz. can) undrained
1 cup mandarin oranges -- (1- 11-oz. can) rinsed and drained
2 cups diced bananas -- (2 medium)
1 package JELL-O sugar-free instant -- (4-serving) vanilla pudding
mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream -- (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
In large bowl, combine dry orange and lemon gelatins. Add boiling
water. Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain
Dew. Add undrained pineapple, mandarin oranges, and bananas Mix well
to combine. Pour mixture into an 8-by8- inch dish. Refrigerate for
at least 3 hours or until firm. In medium bowl, combine dry pudding
mix and dry milk powder. Add remaining 1 1/3 cups Diet Mountain Dew.
Mix well using a wire whisk. Evenly spread mixture over firm gelatin
mixture. Refrigerate while preparing topping. In medium bowl, stir
cream cheese with spoon until soft. Add Cool Whip Free and coconut
extract. Mix gently to combine. Fold in marshmallows. Spread topping
mixture evenly over pudding layer. Sprinkle coconut evenly over top.
Refrigerate for at least 30 minutes. Cut into 8 servings.
www.razzledazzlerecipes.com
Chris in NM
Good morning Nancy,
BG in Indy, from the 3/11 newsletter, here are two recipes for
cherry bread listed under Nancy’s recipes using cherries. I have
made the first one a couple of times and it is very quick, easy and
good!
Pecan Cherry Loaf
1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
3 c. maraschino cherries, drained
3 c. pecans
3 eggs, beaten
2 c. coconut
1 tbsp. vanilla
Mix well first four ingredients. Sprinkle over and mix well with the
remaining ingredients. The mixture will be very thick. Press mixture
into a large loaf pan. Bake at 300 degrees for 1-1/2 hours or bake
in 5 mini loaf pans for approximately 1 hour.
From Nancy’s Kitchen
Chris in NM
Cherry Nut Bread
3 c. Bisquick
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
1 egg
1 c. milk
1 c. candied cherries
3/4 c. nuts
Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add
cherries. Bake 35-45 minutes, oven 350 degrees. Cool before
removing. Source: http://www.nancys-kitchen.com
Chris in NM
Helen in South Mississippi, in the 3/11 newsletter is looking for
desserts.
This dessert can be made full fat or low fat, your choice.
Tangy Lemonade Pie - TNT
1 pkg. (3 oz.) sugar free lemon gelatin - she used regular
1 pkg. (8 oz.) reduced fat cream cheese, cubed - she used regular
1 ¾ tsp. sugar free lemonade drink mix - Crystal Light - or any
lemonade drink mix
1 graham cracker crust - 8” - can use reduced fat
6 tbl. Cool Whip - can use reduced fat
Prepare gelatin according to package directions. Refrigerate until
almost set. Transfer to a blender or food processor. Add the cream
cheese and lemonade mix; cover and process until smooth. Pour into
crust. Refrigerate overnight. Serve with whipped topping. Posted on
Nancy’s message board under cream cheese.
Chris in NM
This next one is so very good! It can also be made as just a dessert
without the pie crust!
Sunrise Cherry Pie T & T
1 8 ¼ oz. can crushed pineapple, undrained
1 8 oz. pkg. cream cheese, softened
½ tsp. vanilla
1 21 oz. can cherry pie filling
1 c. whipping cream
¼ c. powdered sugar
1 9” graham cracker crumb crust
Drain pineapple, well, reserving 2 tbl. liquid. Combine reserved
liquid, cream cheese and vanilla, mixing until well blended. Stir in
¼ c. pineapple and ½ c. pie filling. Gradually add sugar to cream,
beating until soft peaks form. Fold into cream cheese mixture; pour
into crust. Top with remaining pineapple and pie filling. Chill
until firm. Serves 6 – 8
Note: I didn’t have any whipping cream, so I used a 12 oz. tub of
whipped topping. This almost overloads the piecrust, so I put some
of the filling into a smallish bowl for an extra dessert. It takes
almost no time at all to put together! By the way, this was
outstanding!!!! My hubby doesn't like pineapple but didn't even
comment on the crushed pineapple in the cheesecake! Also posted
under cream cheese on Nancy’s message board.
Chris in NM
For Judy in Alaska:
Cool and Minty Party Cake
Ice Cream
1 can (14 oz) sweetened condensed milk
2 tsp peppermint extract
8 drops green food coloring
2 cups heavy cream, whipped (no substitute)
18.25 oz white cake mix
Green creme dementhe
8 oz tub Cool Whip, thawed
In large mixing bowl, combine condensed milk, peppermint extract and
food coloring. Fold in whipped cream. Pour this mixture into an
aluminum
foil-lined 9" layer cake pan. Cover and freeze at least 6 hr or
overnight. Meanwhile, prepare cake mix as directed on package for
two 9" round layers. After 10 minutes, remove from pans. Cool
completely. With table fork, poke holes in layers 1" apart half way
through each layer. Pour small amount of creme dementhe in holes.
Place one cake layer on serving plate. Top with ice cream layer.
Place second layer of cake over ice cream. Trim ice cream layer to
fit cakes. Frost quickly with non-dairy topping. Return to freezer
until ready to serve. Garnish as desired. This cake can be made one
week ahead and stored in the freezer.
grannym IL
Lime Jell-O Salad
1 pkg (3 oz) lime Jell-O
1 cup boiling water
1 cup buttermilk
1 can (8 oz) crushed pineapple, drained
Prepare Jell-O as usual substituting buttermilk for cold water. When
slightly thickened, add pineapple. Cover and refrigerate until set.
grannym IL
Raisin Bran Muffins
4 c raisin bran cereal
1 c oil
4 eggs, beaten
1 qt. buttermilk
3 c sugar
5 c flour
2 t salt
5 t baking soda
Combine all ingredients and mix well. Grease muffin tin or use
muffin papers. Fill 2/3 full and bake 400* 15 to 20 min.
Makes 60 muffins
Dee in Ohio
For the lady wanting meatless foods for her Friday bridge club:
Baked Spinach Balls
2 pkg (10 oz each) frozen chopped spinach
6 eggs
1 cup grated Parmesan cheese
3/4 cup butter, softened
1 tbsp chopped fresh parsley
Salt and pepper to taste
2 cups stuffing mix, crushed
Cook spinach following package directions; drain very well. Set
aside. Heat oven to 350 degrees. In a medium bowl, combine eggs,
cheese, butter, parsley, salt and pepper; mix well. Stir in spinach
and stuffing mix. Shape into small balls. Place on ungreased cookie
sheet. Bake about 10 minutes. Serve warm.
Makes 3-4 dozen.
grannym IL
Greek Style Spinach Bites
1/3 cup long-grained rice
2 pkg (10 oz each) frozen chopped spinach, thawed
2 tbsp olive oil
2 large onions, chopped
2 cloves garlic, finely chopped
1/2 cup finely chopped parsley
1/3 cup finely chopped fresh mint or 1 tbsp dried, crumbled
1 tsp salt
1/2 tsp pepper
1/2 tsp leaf basil, crumbled
1/2 tsp leaf oregano, crumbled
1/4 tsp leaf rosemary crumbled
3 eggs, slightly beaten
1/2 cup grated Parmesan cheese
36 melba toast crackers
Thin-sliced radish rounds, quartered for garnish (optional)
Preheat oven to 350 degrees. Grease a 9" square baking dish. Cook
rice in lightly salted boiling water in large saucepan for 5
minutes. Drain spinach, squeeze dry. Chop finely with a knife or in
a food processor. Sauté onion and garlic in olive oil in a large
skillet for 5 minutes, stirring often. Add parsley, mint, salt,
pepper and herbs, cook 1 minute longer. Remove from heat. Stir in
spinach,. rice, eggs and cheese. Spread mixture evenly into prepared
pan. Cover with aluminum foil and bake in preheated, moderate oven,
350 degrees, for 50 minutes. Remove foil and bake 10 minutes longer.
Cool slightly. Cut into 36 squares. Serve on melba toasts. Garnish
with radish, if desired. Quiche can be made a day ahead and
refrigerated. Reheat in 350 degree oven until heated through, about
10 minutes. If quiche is cold when placed in the oven to reheat, it
may take a little longer.
grannym IL
Cole Slaw Dressing
1 cup Miracle Whip
1/2 - 3/4 cup sugar
1/4 cup buttermilk
1 – 2 Tbsp. vinegar
salt and pepper to taste
1/4 - 1/2 tsp celery seed
Put Miracle Whip in a bowl, add sugar and whisk by hand, until sugar
dissolves. Add buttermilk and whisk, add vinegar, salt, pepper and
celery seed. This keeps in fridge, for several salads.
Mamaw
Peanut Butter Rice Crispy Bars
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispies
Add sugar and syrup. Bring to a gentle boil; just enough to dissolve
sugar completely. Do not over cook as the bars will get hard.
Remove from heat. Add peanut butter, stir in completely. Stir and
add rice crispies slowly, mixing completely.
Pour into 9 x 13 glass cake pan. Let cool. Chocolate can be added on
top if you like.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
Noodles Romanoff
1 (5-6 oz.) pkg. fine noodles
1 c. cottage cheese
1 c. sour cream
1 sm. onion, chopped
1 tsp. Worcestershire sauce
Dash of Tabasco & paprika
1/2 c. grated cheese
Preheat oven to 350 degrees. Cook the noodles in salted water about
6 minutes; drain well. Mix all ingredients, except the cheese and
put in greased casserole dish. Sprinkle with cheese and bake for
about 40 minutes. Serves 4-5.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
This is for Sylvia in Scotland; Would you have an authenthic
recipe for Irish Soda Bread, the way they make it in Scotland or is
it the same as the ones here in the states.
Thanks Bill in Ohio
Nancy,
This is for Marilyn in az. She wanted to know about a vacuum
cleaner. I think the best one is a Rainbow Vacuum Cleaner ,they are
a little expensive but they are great. You can buy a refurbished one
for about $400.00,and they are just as good. Thank you.
Nancy keep up the good work, I look forward getting your newslettler,
it the best one on the web.
God bless you.
Erma in Sullivan,MO
Trudy, in Slidell, LA, you asked for a quick cooking meatless
dish to serve to a bridge group. Do you want a lunch recipe or a
dinner one? Something cold or something hot? If it is a hot dish you
can often prepare it ahead of time and bake it that day. Do you want
a soup or salad? I have lots of ideas if you let me know. My sister
lived in Slidell for about 15 years. She is a painter,and met many
people and raised her son and daughter there. Sound like anyone you
know? How did you get through the last flood? Many of her friends
had a hard time.
Dorothy from WA/AZ
Robbie IN mentioned in the March 10 N/L that she had a recipe for
Irish Creme Cake. Robbie, send it in to the N/L I would like to take
a look at it. Nancy, hope your web course is going well.
Everyone have a super day.
Barb in OKC
Comment
I am learning a lot I didn't know and found out I don't know much.
Nancy Rogers
Buttermilk Cookie Salad
16 fudge-striped cookies (crushed)
1 package instant vanilla pudding
1 cup buttermilk
1 can crushed pineapple -- (8 1/2-oz.) drained
1 can mandarin oranges -- drained
1 Cool Whip -- (8 oz.)
Mix buttermilk and pudding. Fold in Cool Whip. Toss pineapple,
oranges and crushed cookies into mixture.
Variation: Add medium can fruit cocktail.
Sandy M
Here are two kidney bean salad recipes I have used for years. I
even gave them to a local restaurant (buffet style) for their use.
At times I do add little chunks of cheddar cheese but it does not
keep as well when there is cheese in the salad. I double this salad
for church potlucks as everyone loves it so much.
This is for Donna G.
Kidney Bean Salad
2 hard cooked eggs, chopped fine
2 (15ounce) cans kidney beans, drained
1/2 onion, chopped fine
1 rib celery, chopped
2 Tablespoons sweet pickle relish
1/2 cup Duke’s mayo
salt and pepper to taste
Mix all together and chill a couple hours or overnight before
serving.
Serves 6
Red Kidney Bean Salad
2 (15 ounce) cans red kidney beans, drained
3 or 4 hard boiled eggs (divided)
¼ to ½ cup chopped onion
salt and ground black pepper to taste
1 Tablespoon sweet or dill pickle relish
½ cup Duke’s mayo
Peel and coarsely chop 3 of the hard boiled eggs.
Peel the remaining hard boiled egg and slice it and set aside for
garnish.
Place the drained red kidney beans, chopped hard boiled eggs,
chopped onion and salt and black pepper in a mixing bowl and stir
gently to get the ingredients well mixed.
In a separate bowl combine the pickle relish and mayo and stir to
blend.
Add the dressing to the salad ingredients and stir or fold gently
until all ingredients are well coated with the dressing.
Cover and refrigerate for 1 to 2 hours before serving.
Transfer the salad to a serving bowl or dish and place the hard
boiled slices over the top as garnish.
6 servings.
Marti in AL
Soon to be in Mississippi as we are moving there April 1.
This is for M in KY who in the 3/10/09 newsletter wanted recipe
sites where she can search for recipes by ingredients. I use
allrecipes.com for this feature. In addition to listing what
ingredients you want the recipe to have you can also list ones that
you don’t want included.
Robbie IN
This is for Theresa who in the
3/10/09 newsletter
requested this recipe. It can also be made with a
chocolate cake mix and chocolate pudding. You do not have to use the
glaze; you can use another frosting or glaze.
Robbie IN
Bailey’sIrish Cream Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix without the pudding in the
mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix
in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven 50 - 55 minutes, or until a toothpick
inserted into the cake comes out clean. Immediately remove from pan
on to the serving dish. Prick top and sides of cake. Spoon glaze
over top and brush onto sides of cake allowing glaze to absorb;
repeat until all glaze is used
up. Note: the original recipe said to let the cake cool in the pan
for 10 minutes before removing, but I have had problems with my bunt
cakes sticking if I do this. I have also read recipes that say to
remove the cake from the pan, cool for 20 minutes, poke the holes in
the cake, then put the cake back in the pan to drizzle the glaze.
Once the cake is completely cool, then invert on cake platter.
To make the glaze: In a saucepan, combine butter, 1/4-cup water and
1-cup sugar. Bring to a boil and continue boiling for 5 minutes,
stirring constantly.
Remove from heat and stir in 1/4 cup Irish cream.
Robbie IN
zUcchini Casserole
3 c. grated zucchini
1 sm. onion, grated
1 c. Bisquick
1/2 c. oil
3/4 c. grated cheese
1/4 tsp. salt
1/4 tsp. pepper
4 eggs
Combine all ingredients in large bowl. and beat until fluffy with
whisk. Pour in casserole and bake at 350 degrees for approximately
40 minutes or until done in center.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
Nancy,
I would appreciate some recipes for egg noodles and chicken. I used
to eat this long time ago at school and I need some recipes on how
to make some dishes using egg noodles and chicken. I will appreciate
any recipes that I can get
Sue from NC
Hi Nancy, Ditto and all 'Landers, I fix
little smokies like Barbara in Al does. I am sending another
recipe that is very old that is similar.
Cocktail Meatballs
1 lb. Ground Beef
1/2 C. Dry Bread Crumbs
1/3 C. Minced Onion
1/4 C. Milk
1 Egg
1 T. Parsley
1 t. Salt
1/8 t. Pepper
1/2 t. Worcestershire Sauce
1/4 C. Shortening
1 Bottle Chili Sauce (12 oz)
1 Jar Grape Jelly (10 oz).
Mix ground beef, bread crumbs, onion, milk, egg and next 4
ingredients, gently shape into 1 inch balls. Melt shortening in
large skillet, brown meatballs, remove meatballs from skillet. Pour
off fat. Heat Chile Sauce and Jelly in skillet, stirring constantly
until jelly is melted. Add meatballs and stir until thoroughly
coated Simmer uncovered 30 Min.
Since this recipe was before crockpots I think the meatballs could
be put in crockpot after being browned, pour Chili Sauce and Jelly
over meatballs, and leave in crockpot on low until needed.
Margaret, Tulsa P.S.
I hope you know how much Ditto keeps his fan club entertained.
In response to Donna G's request for Kidney Bean Salad, this is a
recipe I have been using for years. I have no idea were it came
from.
JL in South Jersey
Kidney Bean Salad
1 can red kidney beans
1 cup American cheese or cheese of your liking
1/2 cup drained sweet pickle relish or thinly sliced sweet pickles
1/2 cup chopped celery
2 eggs hard boiled & sliced
1/2 cup mayonnaise
Combine all ingredients. Toss lightly. Yield: 6 to 8 servings
JL in South Jersey
Nancy,
I wanted to thank all who sent in recipes for St. Pat's day. I
really appreciate all the recipes and stories from all. I feed all
the stray and abandoned cats in the neighborhood. They take about a
year before they trust me enough to let me pet them. I was finally
able to find a home for a mother cat and her kitten about 2 miles
away. Yesterday morning I opened the door to go to work when I
sawthe kitten was sitting there crying. After eating, she crawled
into a cramped box and fell asleep. As it is cold and rainy here, I
fixed a better box for her with a warm blanket. I never knew cats
would find their way back home like dogs can. I am now kittysitting
until the weather turns warm again.
Karen, SW Arkansas
Good Morning Nancy
BG in Indy was looking for a secret clone recipe, this one is not a
secret recipe, but it is good. I prefer to eat it when it's still
warm.
Cherry Bread
Preheat oven to 220 degreesC/ 450 degrees F
These quantities make 2 loaves
1lb 2 oz/500g strong white flour
1 tsp/ Salt
1 oz/30g fresh yeast
3 oz/80g Sugar
3 oz/80g Butter
1/2pint/260ml water
3 oz/80g sultanas
2 oz/50g Walnuts
3 oz/80g Morello cherries, pitted
2 oz/50g flaked almonds, to top
In a large mixing bowl, mix together the flour, salt, yeast, sugar,
butter and water into a soft pliable dough.
Turn onto a clean work-surface and knead for three to four minutes.
Add the cherries, sultanas and walnuts and knead for a further three
to four minutes.
Set aside to rise for 30 minutes. Roll the dough out into a sausage
shape and then twist into a knot. Cover with the flaked almonds and
place on a baking sheet lined with baking parchment.
Set aside to rise for another hour. Bake the cherry bread for 25-30
minutes until golden brown. Serve immediately. The original recipe
was from Paul Hollywood (my bread making hero) from Good Food Live
Sylvia <Scotland>
I love this particular cake because it looks great with just
roughed up icing. I have tried, but I'm not good at cake decoration.
Some people enjoy doing it, not me. This cake can be a Birthday
cake, an Easter cake with just a few bought additions. For the
Easter cake I make a nest from a chocolate flake and add 3 mini
chocolate eggs, or one for each kiddie present.
Not after 8 pm*
Chocolate Buttermilk Cake/Easter Cake
Preheat oven to 180 degrees C/350 degrees C
Cuts into 8 - 10 slices
6 oz/175g Butter, softened
1 tsp vanilla extract
12 oz/350g caster sugar (finer than granulated)
4 medium eggs, separated
3 1/2 oz/100g self-raising flour
1 1/2 oz/40g cocoa powder
6 fl.oz/175ml buttermilk
7 oz/200g plain dark chocolate
3 1/2 oz/100g butter
1/2 pint/300ml heavy/whipping/double cream
Lightly oil and line a deep 9"/23cm cake tin (I use an 8", only
because I find it easier to split the finished sponge in half
horizontally).
Cream together the butter, sugar and vanilla extract until light and
fluffy, then beat in the egg yolks, one at a time.
Stir together the flour and cocoa powder, fold into the egg mixture
with the buttermilk. Whisk the egg whites until soft peak stage then
fold gently into the chocolate mixture in 2 batches.
Spoon the mixture into the prepared cake tin and bake for 1 hour or
until firm. Cool slightly, about ten minutes, then turn out onto a
wire rack and leave to cool completely.
Place the chocolate and butter together in a heatproof bowl, set
over a saucepan of simmering water and heat until melted. Stir until
smooth, then leave at room temperature until the chocolate is thick
enough to spread.
Split the cake horizontally in half. Use some of the chocolate mix
to sandwich the 2 halves together. Spread and decorate the top of
the cake with the remaining chocolate mix. Finally whip the cream
until soft peaks form and use to spread around the sides of the
cake. Chill in the refrigerator until required.
*the chocolate content gives a high, so it is better eaten earlier
rather than later.
Sylvia <Scotland>
Nancy, thanks for sharing Ditto's grumpy day activities. Made me
laugh out loud. I have grumpy mornings too and I imagined how nice
it was for Ditto to just to flip that water bowl right over. :) What
a cat!
Also want to add that I am proud to be part of a group of brave and
wonderful women like Kathi in Virginia, Carole with an E in Calgary,
Boots and others. I pray each will have a full recovery.
Bernadette in Nova Scotia, this little verse I read recently
reminded me of you. It's written by Christina G. Rossetti. I hope
it's okay for the newsletter. Doris, S. Indiana
Lord, purge our eyes to see
Within the seed a tree,
Within the glowing egg a bird,
Within the shroud a butterfly:
Till taught by such, we see
Beyond all creatures Thee.
Ham And Cheese Delight
16 slices white bread
8 slices thinly cut ham
8 slices Velveeta cheese
7-8 eggs
1 1/2 tsp. dry mustard
1 tsp. salt
3 c. milk
1/2 stick butter
3 c. Rice Chex
Minced onions and green peppers could be put over meat layer if you
are not serving it for breakfast.
In a 9x13 inch casserole, place a layer of bread, then a layer of
ham, and top with a layer of cheese. Then top with remaining layer
of bread. Beat eggs, milk, and seasonings. Pour mixture over
casserole contents and let stand in refrigerator 8 hours, or until
needed.
Sprinkle Rice Chex over casserole. Dot with butter. Bake 1 hour at
350 degrees.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
I want to say thank you so much to Chris in N.M., Joan from
Oklahoma,
Jean in N.C., Marlene in Wa. and Robbie In. for all the great St.
Patrick's Day recipes they sent into the newsletter for me. You can
bet
that I have them all copied off, and will be trying some next week,
and
eventually would like to try them all. Robbie, I would really like
your
recipe for the Bailey's Irish Creme Cake, that you mentioned. That
sounds yummy too!
I want to ask Lisa about her recipe for Chocolate Cobbler she
submitted
for the February 8th newsletter. I went to make it last night, and
the directions were a little confusing.
The ingredients call for
2 cups sugar, 2 cups flour, 1 cup milk, 2 tbsp. vanilla, 2 sticks
melted butter, 5 tbsp. cocoa and 2 cups water.
The directions say to mix together and pour over melted butter in a
9 x 13" pan. Mix 1 cup sugar and 5 tbsp. cocoa in separate bowl and
sprinkle over the top of the first mixture. Pour 2 cups water over
this. Bake at 350º for 50 to 55 minutes.
My question is: do you mix 1 cup of the sugar with flour and just
sprinkle that over the melted butter in the bottom of the pan? Mix
remaining 1 cup sugar with the cocoa and put that right over the
top?
Where does the 1 cup of milk go? Also when you layer this (dry
ingredients over the melted butter) you don't mix it together? I
would like to make it, as sure does sound good, but wasn't sure
about
the assembling of it? Thanks!
Here is my recipe contribution for a delicious green dessert. Hope
everyone will enjoy it.
Lime Light Pie
1 baked 9" pie shell (can use graham cracker crust)
1 can sweetened condensed milk
1/4 cup lime juice
green food color
1 tub (12 oz.) Cool Whip, thawed
1 can (20 oz.) crushed pineapple, well drained
pecans, coarsely chopped
Mix sweetened condensed milk with green food color and lime juice.
Add well drained pineapple. Fold in 1/2 of the Cool Whip; put in pie
shell. Top with remainder of Cool Whip, and sprinkle with chopped
pecans, if desired. Chill well before serving, and listen to the
raves!
Judy (in Alaska)
Ok Everyone! Let's all don't forget to go to from Nancy's
web site to
Top 100 Recipe Sites give her the votes go get
back on top! The voting just turned over to start again for the
week. Go Nancy!
Chris in NM
Blondies
1 1/2 c. firmly packed Domino dark brown sugar
1 tsp. salt
1/4 lb. (1/2 c.) butter, melted
2 eggs
1 tsp. vanilla extract
1 1/2 c. all purpose flour
1 1/4 tsp. baking powder
1 c. chopped nuts
Domino confectioners 10x sugar
Cream sugar with salt and melted butter thoroughly. Beat eggs into
creamed mixture, one at a time, until light and smooth. Add extract.
Sift together flour and baking powder; stir into creamed
ingredients, blending well. Add nuts; mix briefly. Spread butter
into greased 11 x 7 inch pan. Bake in moderate oven at 350 degrees
for 30 to 35 minutes
or until done. While warm, cut into 1 1/2 x 1 1/2 inch bars and roll
in confectioners sugar. Remove to cooling rack. Store in airtight
container with wax paper between layers. Roll in confectioners sugar
again if necessary before serving. Yield: 16 blondies.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
Chimichangas
1 lb. ground beef
1 can (10 oz.) tomatoes and green chilies
1 env. (1 1/4 oz.) enchilada or taco seasoning mix
12 flour tortillas
3 c. shredded Cheddar cheese
Brown ground beef in skillet, drain well. Stir in tomatoes and
chilies and seasoning mix. Simmer 5 minutes. Spoon 1/4 cup of
mixture along one side of tortilla. Fold nearest edge over to cover
filling. Fold in
both sides, envelope fashion. Roll and secure with toothpicks. Fry
in 1 inch of hot oil until golden, turning as necessary. Drain on
paper towels. Keep warm while preparing others. Before serving top
each chimichanga with shredded lettuce, chopped tomato, sour cream
and some shredded cheese. Top with taco sauce.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
Nancy, I just love hearing about Ditto's latest adventures! You
should consider writing a book. I bet it would be as popular as the
Marley book. Thanks for the great job you always do on the
newsletter!
I have been reading all the good recipes for stuffed peppers, and
thought I would send along mine which is a bit different.
Mary in CT
Stuffed Peppers
4 - Bell peppers (any color you like)
1 lb. Hamburger
1 small - medium Onion, chopped
1 large or Several small tomatoes, chopped
salt and pepper To taste
1/4 - 1/2 teaspoon garlic salt or to taste
steak sauce Enough to flavor meat well
1 cup Rice
2 cups Water
Cook rice in the 2 cups water until done. Parboil peppers until
softened. Brown hamburger and onion in a small amount of oil. Season
with salt pepper and garlic salt; add steak sauce to flavor well.
Combine meat mixture with rice and add tomatoes; mix well. Place
rice and meat mixture in peppers bake
in pan at 350° for 20 - 30 minutes until heated through.
Yields: 4 Servings
Mary in CT
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