Return to March 2009 Newsletter Recipe Index
March 14, 2009
Top 100 Recipe Sites
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Nancy Rogers
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and number of servings. Remember to include your name within the
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Top 100 Recipe Sites
The recipe family that sent recipes using buttermilk for the
buttermilk section of the board will have their text copy of all the
buttermilk recipes Sunday evening.
Nancy Rogers
All the red kidney bean salad recipes
that have been appearing in the newsletter reminded me of a Spread
appetizer my sister in law used to make.
Margo/Boston
Bean Dip Spread
Strain and rinse one 16 ounce can of kidney beans packed in water.
Add 3/4 cup mayonnaise, 1/2 tsp garlic powder and 1/3 cup sweet
relish. leave in refrigerator for 1 hour. serve with crackers.
M in KY asked for a recipe site with recipes you can request by
ingredients. Here is a good one.
http://cookingbynumbers.com
Margo/Boston
Thanks to all who sent in the Kidney Bean
Recipes. They are exactly what I wanted. I never see that
recipe any more, and was afraid I would never be able to duplicate
it. I can’t wait to try it this weekend! Thank you, Nancy for make
it possible.
Donna G
Yesterday was my day off. I was suppose
to meet a couple of my friends from Amarillo. It is about half way
for us to meet in Plainview, Texas. Due to snow, sleet and freezing
rain we decided to put it off until today. We went out to eat at
Furrs Cafeteria in Plainview. The food was so good visiting with
them and going shopping at Penney's Outlet Store.
Nancy Rogers
Hi Nancy - 3 or 4 years ago you had a recipe listed in newsletter
for chicken wings. I don't remember
what the ingredients were but it was more liquid than dry but the
only ingredient I remember was hot sauce. It was the easiest wing
recipe I ever made and the most delicious. the chicken was put in a
plastic bag and shook together and put in oven. I have looked thru
some recipes but thought you may remember it - I know it is a long
shot but thought I would try. Thanks for all your wonderful recipes.
Bernie
To Marilyn in AZ who is having trouble
vacuuming her new carpet. I had the same problem several
years ago. I took my vacuum in to a vacuum repair shop and they
changed the roller/brush and put in a new belt and now it works like
a charm. The bristles had worn down enough that it made it hard to
push on a new thicker carpet. It was much cheaper than buying a new
vacuum too.
Diane in Albuquerque
7-Up Cooler
1 large pkg lemon or lime Jell-O
1 jar (16 oz) applesauce (2 cups)
1 can (12 oz) 7-Up
Heat applesauce. Dissolve Jell-O in applesauce. Let cool a little.
Add 7-Up; pour into mold and chill until set. This salad gets very
firm and can be cut with a knife. Holds up well in hot weather.
grannym IL
Pineapple Salad
3 oz pkg lime Jell-O
1-1/4 cups hot water
1 cup well-drained crushed pineapple
2 tbsp prepared horseradish
1/2 cup mayonnaise
1 cup cottage cheese
Dissolve Jell-O in hot water. Chill until partially set. Stir in
remaining ingredients. Chill until firm.
grannym IL
Crab, Ham or Chicken
Sandwiches
8 oz cream cheese, softened
3 egg yolks
Crab, ham or chicken, your choice
Velveeta cheese slices
Holland rusk
Combine cream cheese and egg yolks until smooth. Add crab pieces or
bites of meat. Place a slice of cheese on a round of rusk. Top with
cream cheese mixture. Bake at 400 degrees 15 minutes.
grannym IL
Double Pistachio Cake
1 pkg. white or yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts
FROSTING:
1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding mix
Cake: Combine all ingredients in large mixer bowl. Blend, then beat
at medium speed for 2 minutes. Pour into greased and floured 9 x 13
inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.
Frosting: Pour the milk into a deep bowl. Add the Dream Whip and the
pistachio pudding mix. Beat slowly to blend. Gradually increase
speed until mixture forms peaks. Spread on cake.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
Thank you for your interest in the St. George
Ladies Auxiliary cookbook. We are so very proud of our church
and the many hours put into the cookbook. The book has a washable
cover, metal spiral bound, 376 pages and over 800 recipes.
Please visit our web-site for a look at our church pictures and some
history.
www.sgroc.org
The cost of the books are
U.S.: $15.00 plus $5.00 shipping cost = $20.00 total charge each
book
Canada: $15.00 plus $7.00 shipping cost = $22.00 total charge each
book
Please send check or money order made out to St. George Ladies
Auxiliary:
St. George Romanian Orthodox Cathedral
Attn: Goldie Kalugar, President Ladies Auxiliary
18405 W. Nine Mile Road
Southfield, MI 48075-4033
As soon as we receive your payment we will ship the book to you via
parcel post and it should arrive in 4 to 5 days. We thank you from
the bottom of our hearts and know you will enjoy your new cookbook.
Sincerely,
Kathleen (Dolly) Gallu
I am so sorry. Here I thought I would help the ladies in Michigan to
sell their cook book "A Matter of Taste" and I gave you all a non
working e-mail address. It should have read
dollygallu@yahoo.com.
I must have been thinking of riding off in the sunset when I wrote
it!! It is a great cookbook.
Rita in NC
A warning note about using peanut oil
for group meals--many people, including many children, are
allergic!
DeLois in MS
Dear Nancy and All Who Responded to my request for recipes for an
omelet maker. I got some great ideas and I'm looking forward to
trying the recipes. I knew I could count on 'The Family Members.
Enjoy your day and many thanks to all.
Annie of Cape Cod
Who said children won't eat beets, try this one!
Beet Nut Cake
1 (15.0 oz.) can of Sliced Beets, undrained
1-1/2 cups flour
1 cup oil
3 eggs, slightly beaten
2 cups sugar
2 tsp. ground cinnamon
2 tsp. baking soda (high altitude 1 tsp.)
1 tsp. salt
1 cup chopped nuts* *
1/2 cup flaked coconut
Confectioner’s sugar
Preheat oven to 350o.F. In large mixing bowl, blend ingredients in
order given, except confectioner’s sugar. Mix at medium speed until
well blended. Pour into well greased and floured 9 x 13-inch baking
pan.
** Bake for 25-30 minutes or until wooden pick inserted in center
comes out clean. Cool on wire rack and sprinkle with confectioner’s
sugar
** I always use the pecan meal from www.ChildressFarm.com
**Also makes a great bread using 2 loaf pans.
Linda C
Nancy, I'd like to add a different type of stuffed peppers recipe.
This one is used more as a side dish and my daughter's MIL is always
requested to bring it to family gatherings since everyone loves it
so.
Carol's Stuffed
Peppers
6 peppers
1 package frozen chopped spinach
1/2 loaf crusty Italian bread
salt and pepper to taste
1/4 cup melted butter or margarine
1/2 tsp garlic powder
1/2 cup grated cheese
Wash and clean peppers and cut in halves. Break up bread and add
water to moisten. Then add then butter to the bread. Cook spinach
and drain well and add it to the bread with the rest of the
ingredients. Stuff pepper halves. Place in baking dish and drizzle
olive oil over peppers. Bake in 350 oven for about one hour.
Carol in MA
I'm also including a recipe for Cranberry Chutney. I always have
some of this in the refrigerator. It goes wonderfully with most
chicken dishes and a must with roast pork.
Cranberry Chutney
1 cup sugar
1/4 cup vinegar
1 onion, chopped
1/3 cup brown sugar
3/4 cup chopped celery
2 cups fresh or frozen cranberries
1 chopped Granny Smith apple
1 cup seedless raisins
1 clove garlic, minced
6 whole gloves
1 tsp. cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground ginger
1/2 tsp. salt
Combine first 10 ingredients with one cup water and bring to a boil,
then simmer for 5 minutes. Add rest of the ingredients and bring
back to a boil and then simmer gently for 20- 30 minutes or until
slightly thickened. Serve chilled and keep refrigerated. If you
would prefer it spicier add a generous dash of cayenne to the first
10 ingredients.
Carol in MA
Chocolate Mousse Cheese Cake
1 (11 oz) pkg. Royal No Bake Cheese Cake
1 (9 5/8 oz) pkg. Royal No Bake Chocolate Mousse Pie
1/2 c. butter, melted
3 tbsp. sugar
3 c. cold milk
Whipped topping
Grated semisweet chocolate
In a small bowl, combine crumb pouches from the cheese cake and
chocolate mousse. Stir in butter and sugar. Press onto bottom of a 9
x 13 x 2 baking pan and chill.
In a small deep bowl, prepare cheesecake filling according to
package directions using 1 1/2 cups milk. Spread on prepared crust
and chill. Prepare chocolate mousse like above using 1 1/2 cups milk
and spread
over cheesecake filling. Chill for 2 hours. Garnish with whipped
topping and grated chocolate.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker
This is another version of the Bailey’s Irish Cream Cake. If I need
to make the cake and frost it ahead of time, I use a cream cheese
frosting with 4 – 6 Tablespoons of Irish Cream added, rather than
the frosting that comes with the recipe. The whipped cream frosting
does not seem to hold up as well and is best used if you are eating
the cake the same day you frost it.
Robbie IN
Irish Cream Cake With Chocolate Chips
1 chocolate cake mix
1 (4 oz.) chocolate instant pudding
1 c. sour cream
4 eggs, slightly beaten
3/4 c. Irish cream
1 (12 oz.) pkg. chocolate chips
Frosting:
2 c. heavy cream
1/4 - 1/2 c. powdered sugar
4 tbsp. Bailey's Irish Cream, or more to taste
Grease and flour a bunt or tubepan. Blend cake mix, pudding, sour
cream, eggs, Irish cream and chocolate chips together. Pour mixture
into prepared cake pan and bake at 350 degrees for 45 – 55
Minutes or until cake tests done. Immediately remove cake from pan.
Once cake has cooled (approximately 45 minutes), beat frosting
ingredients together until stiff and frost with whipped cream
mixture. Sprinkle with chocolate curls if desired.
Refrigerate until ready to serve.
Robbie IN
Top 100 Recipe Sites
Bailey’s Irish Cream Chocolate Chip Cookies
1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. coconut
1/2 c. chopped pecans
Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's
Irish cream. Mix dry ingredients and blend into creamed mixture. Add
coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at
375 degrees for 8-10 minutes. Remove from pans to wire racks to
cool.
Robbie IN
Hi Nancy!
Sending my recipes for Easter egg fillings
to share with all the wonderful TNT family. I learned these
recipes from a friend when my daughter was 3 years old. She's now 27
and has two babies of her own. To make my eggs, I use
candy egg molds (Wilton etc) that hold 8 eggs each. We prefer dark
chocolate to
milk chocolate but both taste good! Coat the molds 2 times with
melted
chocolate (either candy melt disks or chocolate chips- the disks
seem to work better
for me.) placing the molds in the fridge to set up before coating.
Pipe in
the fillings using a pastry bag and then seal the egg with another
coat of
chocolate. Place in the fridge again until set.
My family requests the peanut butter eggs so I make about 48 and
send them
off to GA and TN. Also have plenty for my hubby too. A few years ago
I made
these with sugar free chocolate melts too.
Coconut Filling (for
Easter Eggs)
1/2 C light corn syrup
1/3 C marshmallow cream
1 tsp vanilla
2 C coconut
Melt syrup and marshmallow cream over very low heat. Remove from
heat, add
vanilla and coconut. Mix well, let cool.
Note: This tastes just like Mounds Candy bars.
Peanut Butter Filling
(for Easter Eggs)
1 ½ C peanut butter
2 stick margarine or butter
2 2/3 C powdered sugar
Cream peanut butter and margarine. Blend in powdered sugar. The more
this is beat by the mixer the creamer the texture. Makes 3 1/2
pounds.
Brenda in PA
For Donna G. I remember my Grandmother making this when I was
growing up. I'm now 72.
Kidney Bean Salad
2 cans kidney beans, rinsed
1 cup celery, diced
3 boiled eggs, peeled and diced
diced onion, to taste
Dressing:
1 cup salad dressing or mayonnaise
1/4 cup sugar
1 tsp. mustard
1/2 tsp. salt
pepper to taste
Pour over bean mixture and mix well.
Grannygirl in Ohio
Happy New Year everyone! I am looking for ways to
stretch our grocery dollars. Our
thoughts are, to institute a meatless meal at least once a week. I
need help with dried bean recipes. All of your family favorites
would be very helpful. I have 8 year old triplets with very simple
tastes. I knew if anyone could help, it would be all of you. Thank
you
Would love some recipes for home baked beans,
starting with soaking the beans. Also if anyone has some ideas on
using beans, of any kind, as protein substitutes for meat, I have 3
little girls that are rather fussy, and need your help cutting costs
at the dinner table.
Thank you, Mariann in Kentucky
Good morning Nancy, I am starting to feel human again after 3 days
with a bout of nasty flu. Both hubby and I came down with it. He
shared his with me. How nice…
Sue from NC, in the 3/12/09 newsletter, is looking for a recipe to
use chicken and noodles. Sue, Nancy posted one of my most recent
recipes in the 3/8/09 newsletter for
Hearty Chicken & Noodle
Casserole.
Also here is one of Nancy’s favorites.
Chicken Casserole
1/2 c. chopped onion
2 tbsp. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1/2 tsp. salt
3 c. cubed, cooked ham or chicken
1/8 tsp. pepper
4 c. cooked noodles
1/2 c. shredded cheese
In saucepan, cook onion in oleo until tender; add remaining
ingredients except cheese. Pour into shallow 2 quart shallow baking
dish, 12"x8"x2". Bake at 400 degrees for 25 minutes or until hot;
stir. Top with cheese. Bake until cheese melts. Makes about 7 cups.
www.nancyskitchen.com/chicken.htm Chris in NM
This is one of Nancy’s that I have made quite a few times. I always
serve it over egg noodles.
Chicken In Mushroom Gravy (Crockpot)
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix
wine and soup. Pour over chicken. Add mushrooms. Cover and cook on
low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in
5-quart crock pot.
www.nancyskitchen.com/chicken.htm
Chris in NM
Email Address
to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
Buttermilk Oatmeal
Scones
Preheat oven to 180 degrees C/375 degrees F
2 cups all-purpose flour, sifted
1 cup rolled oats, uncooked
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted margarine; cold
1 cup Buttermilk
grease baking sheets. Combine the flour, oats, sugar, baking powder,
baking soda and salt in a large bowl. Cut in the margarine with a
pastry blender or process in a food processor until the mixture
resembles coarse crumbs. Add the buttermilk; stir with a fork until
a soft dough forms. Turn the dough out onto a lightly floured
surface; knead 10 to 12 times. Roll out the dough to a 1/2-inch
thick rectangle with a lightly floured rolling pin. Cut the dough
into circles with a lightly floured 1 1/2-inch biscuit cutter. Place
on the baking sheets. Brush the tops with buttermilk and sprinkle
with sugar. Bake for 18 to 20 minutes, or until golden brown and a
toothpick inserted in the center comes out clean. Remove from the
baking sheets. Cool on wire racks for 10 minutes. Serve warm or cool
completely.
Sylvia <Scotland>
This is for TRUDY IN SLIDELL, who in the
3/10/09
newsletter wanted meatless recipes that she could use for the weekly
card games that she hosts. I am assuming the recipe can include
seafood. This quiche as well as other quiches would be a great
choice. Let us know if you want more quiche recipes. You may need to
make two of recipe, depending on how much your group eats.
Robbie In
Crustless Crab Quiche
4 eggs
1 cup sour cream (lowfat can be used)
1 cup small curd cottage cheese
3/4 cup grated parmesan cheese
1/4 cup flour
pinch of salt
4 drops Tabasco sauce
pinch nutmeg
1/4 cup diced crabmeat
2 cup shredded Monterey jack cheese
Lightly grease a 10-inch glass pie plate. In food processor, blend
the first 8 ingredients. Pour the mixture into a large bowl and stir
in the crabmeat
And Monterey jack cheese. Pour mixture into the prepared pie plate
and bake for 45 - 60 minutes until puffed and golden brown. Let
stand for 10 minutes before slicing.
Robbie IN
This is for donna g who wants a kidney bean salad recipe.
I use two cans of dark red kidney beans drained, along with sweet pickle relish,
chopped celery, chopped onions, and miracle whip. It would be easy to
add cheddar cheese cubes now that you can buy them that way. the key
is to make sure and drain the kidney beans. --Nina in TN
Sue from NC who is wanting some egg noodle and chicken recipes. This
is my all time favorite.
CJ's Chicken and Noodles
1 bag of egg noodles.
2 big cans of white chicken or one rotisserie chicken (boned and
skinned), separated.
2 cans of cream of chicken soup
2 cans of chicken broth (low sodium)
1 box or bag of frozen peas
Cook and drain egg noodles. Open cans of soup (do not add water),
broth and chicken, dump in a sauce pan and heat. Put egg noodles in
a casserole dish, Take frozen peas and add to the dish. Use a many
peas as you like for your own taste. Pour chicken mixture over the
noodles. Add a few pats of butter. Sprinkle with Parmesan cheese on
top for a nice cheesy crust. Bake at 375 degrees for approx 20
minutes until thoroughly heated. Serve warm. I serve with a crusty
bread on the side.
CJ in Ohio
Hi All,
I noticed many soup recipes being shared. I have made this several
times and it is very good. It only takes about a half hour to make.
I think it may have come from Taste of Home.
Parmesan Corn Chowder
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 (14.75 ounce) can cream-style corn
1 1/2 cups shredded Parmesan cheese
In a large saucepan, combine the first five ingredients; bring to a
boil. Reduce heat; cover and simmer for 12-15 minutes or until
vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and
pepper until smooth; gradually stir in milk. Bring to a boil; cook
and stir for 2 minutes or until thickened. Stir into the vegetable
mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or
until heated through.
Judy in Santa Ana CA
Hello All
I just wanted to share that I made the Egg
Rolls from the Prepared Pantry Newsletter. They were
surprisingly easy and they turned out great. I made the beef recipe
but substituted lean ground pork. The recipe didn't say how many it
makes or how much filling to put in each. I bought one package of
wrappers (16) and put 1/4 cup filling in each. I baked this batch. I
sprayed lightly with Pam before baking. I liked the idea of
non-fried eggrolls and everyone who tried them thought they were
good. I had left over filling so I bought another package of
wrappers and this time I fried them. Now these were DELICIOUS!
Eggrolls really need to be fried but the baked were good and
healthier. So if you decide to try them, you will get about 32 rolls
filled with generous 1/4 cups of filling. Enjoy!
Judy in Santa Ana California
Aerogardens
I got ,what I think, is a good deal on a 7 pod one. Paid $69 for it
with a bonus of 14 herb pods and the grinder shaker thingie for
salad dressing. This was at Sam's Club. Where is the cheapest place
to get refills and empty pods?
Thanks for your help.
Barb in N CA
Hello Nancy, Ditto, and Gang:
March 12, 2009 newsletter: Thanks to JL in South Jersey for the
Potato and Chicken Soup
recipe. The cream of chicken soup and bacon certainly gave it a good
flavor. I hate peeling and dicing potatoes so I baked them in the
microwave; let them cool while the bacon was cooking, then peeled,
diced and added along with remaining ingredients. Easy, quick, and
very tasty! Added a touch of grated cheese to each bowl of soup and
served with corn bread muffins. Thanks again, for sharing the
recipe.
Carolyn, Tulsa
Nancy in the 3/11
newsletter BG in Indy wanted the cherry bread recipe
from Bob Evans. They don't give out any of the recipes to employees
or customers. Our younger daughter (39 years old) work in one and
she can't get the recipe for it. I would suggest to use your banana
bread recipe leaving out the bananas and nuts. I would suggest that
you use about 2 to 4 tablespoon of the cherry juice. They use
maraschino cherry in the bread and that is why, at least to me, it
is so sweet. Hopefully this information helps you some. My DH and I
don't enjoy anything very sweet including desserts.
To Doris S. Indiana hopefully Sunday, 3/8, you didn't get any bad
weather. I have been thinking of you all this week about the weather
and if you are OK. We had to pick up our older granddaughter up at
her dad's on Sunday and they don't live that far from all the action
but at the last minute we had to go to Cracker Barrel just off of
65, just North of Columbus.
Everyone have a great day. Nancy and 4 legged associate stay safe,
take care and warm.
Susie Indy
Hi Nancy and Ditto,
Mary in CT is right, Nancy, your adventures with
Annie, Siggy and Ditto would make a
wonderful book. I've never owned a cat (I've always been a dog
person), but your kitties are so fascinating. I'm amazed at Ditto's
never-ending repertoire of new tricks. I've always thought that dogs
were so much more intelligent than cats, but Ditto is changing that
opinion. It seems that becoming the only kitty in the house has made
him "grow up" and "take charge" LOL. You should start keeping a
diary of his and Ditto's antics and collect them for a book. By the
way, how is he coming along with his lessons on retrieving your cell
phone?
I hope that you or another family member might be able to answer a
question for me. I recently purchased a package of Wisconsin
buttermilk powder from The Prepared Pantry and I'm not exactly sure
how to use it. The instructions give the proportion of buttermilk
powder to flour to use in a recipe but I was planning on using it in
cakes and quick breads that called for buttermilk because I don't
like to buy a quart of buttermilk when I only need a cup or so. Do I
add water and reconstitute the powder and add it to my recipe and if
so, how much powder for a cup of buttermilk? Wouldn't adding just
the powder alone without reconstituting it cause your recipe to be
short on the amount of liquid needed for good results in the end
product? Please help me.
Gail in LA
Ditto will do anything for the kitten food he ate when he was young.
He has learned to bring me my cell phone on command, put up his toys
(most of the time) and is doing well learning to walk on a leash.
Nancy Rogers
Dear Dorothy from WA/AZ:
Thanks for the sentiment. I am looking for meatless dinner options
for the Friday Night Booray Game during Lenten season. We have been
playing for so long that it seems that everything I cook is
redundant. Although I cook most of the card nights, others do offer
to bring over dinner once and a while. Just how much fish and shrimp
CAN someone eat? I would prefer hot dishes but a cold one every once
in a while is OK I guess. They can't complain since they are not
cooking - right? We are burnt out on soups and salads.
To answer your question, I have been in Slidell now for nearly 22
years and yes lost EVERYTHING to that woman named Katrina.
Ironically, the ONLY things I saved in my home was my Lustre Craft
set of Pots and my dishes and Towle silverware. EVERYTHING else was
DESTROYED. I may know your sister. Is she still here?
Trudy in Slidell, LA
To Dorothy in WA/AZ. By the way where is this?
Thanks for the pork recipe with cranberries.
I have printed it out and will make it this weekend.
Regarding having cranberries; at Thanksgiving time I buy several
extra bags of the fresh cranberries, freeze them and then I have
fresh cranberries whenever I want. My freezer is full.
Having company so this is what I will be serving.
Thanks again to you Dorothy
I've never posted before, only read and enjoyed the newsletter. I'm
venturing out of my comfort zone to submit a recipe that brings back
such good memories. It's a very old recipe but it could also be
tagged in the "buttermilk" section also.
Prune Cake
1 1/2 c. sugar
1 c. oil
3 eggs
2 c. flour
1 c. buttermilk
1 tsp. each - cinnamon, nutmeg, allspice, soda
1/2 tsp. salt
1 c. cooked mashed prunes
1 c. nuts
1 tsp. vanilla
Blend sugar & oil. Add eggs one at a time. Sift dry ingredients and
add alternately with buttermilk. Add prunes, vanilla, & nuts. Bake
in a prepared 9 x 13 cake pan at 300 degrees for 45 min.-1 hr. Frost
as soon as cake is done.
Icing
1 c. sugar
1/4 c. margarine
1/2 c. buttermilk
1/2 tsp soda
1 Tbsp. white corn syrup
1 tsp. vanilla
Boil until soft ball forms in cold water. Punch holes in cake with a
meat fork and pour icing over while both are hot.
Hope you enjoy.
Cammie in KY
Thank you Sylvia Scotland and Chris NM for the
cherry bread recipes.
I am ready to bake this week-end.
BG in Indy
Good Morning All,
Nancy, did you have a good day out with your friends?
Hi Bill, I'm on the second day with your starter, looking good. For
you and everyone else who is interested in Irish cooking. The Irish
Soda Bread that I use is listed in this copyright site, so I can
only send you the link.
http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe
There's a lot of other recipes and traditions and as St. Patrick's
Day is approaching (17th) here is another site for you:
http://www.history.com/minisites/stpatricksday/
Try this bread with extra strong cheddar cheese and pickles.
Bread Machine -
Oatmeal Bread
7 fl. oz/200ml warm water
2 Tbsp butter
3 tsp dry yeast
2 1/2 cups of strong flour
1 cup quick oats oatmeal
1 tsp salt
4 Tbsp treacle/molasses
Add the above ingredients to your bread machine as suggested in your
machine manual.
Set your machine for white bread and use the light/medium crust
setting, NOT the dark one.
Sylvia <Scotland>
For those of you who love steam puddings, but the long steaming
process puts you off, here is a microwave recipe to try:
Jam Sponge Pudding
1 oz/28g butter/margarine
1 oz/28g sugar
1 egg, beaten
2 oz/56g self-raising flour
2 Tbsp of jam (flavour of your choice)
Place the jam in the bottom of a small microwave dish/basin.
Beat all the other ingredients together until they are smooth.
Spoon the pudding mix over the jam.
Cover the dish with a microwaveable lid or microwaveable cling film
(pierce it).
Place in your microwave and cook on medium power for 2½ - 3 minutes.
Leave to stand for 3 minutes before turning out into a bowl.
Excellent with custard.
Sylvia <Scotland>
Hi Nancy: I just was thinking about one of my
cat adventures and thought I would share it with the group.
My Muffin, who is now at Rainbow Bridge, saved my life (kind of). It
was a usual night and I went to bed as usual. During the night she
tried to wake me but I wasn’t cooperating and just rolled over. She
persisted with several attempts and finally I got up to see what she
wanted. I followed her to the living room where I found I had left a
candle burning. I blew out the candle and Muffin and I went back to
bed and slept peacefully the rest of the night. Muffin knew that
candle wasn’t supposed to be burning during the night. Sure – cats
are just dumb animals --- NOT!!!!!
Judy in CO.
Hi Nancy, this is in response to Karen from SW Arkansas about the
mother cat and kittens she relocated
and found the kitten on her doorstep. For the sake of those precious
little things, maybe you can find a rescue group that will at least
fix them for you and possibly help find them homes. I've done rescue
for 30 years and if you google "cat rescue" with your city name, you
will find lots of groups, as well as if you have a Petsmart near
you, they always have rescue groups there doing adoptions on the
weekensd. Finding them homes and/or feeding them without having them
fixed is a never ending cycle of what will surely be a miserable
life for all.
Kathie in AZ
This is for Karen in S.W. Ark. It warmed my heart to know that other
people care and feed stray and unwanted cats
and kittens. I have been feeding strays for many years. I
realize that it costs money to do that, I have had several Friends
that ask me why I do that. I guess I get peace of mind that I can
help the hungry. I think lots of people don't realize what hungry
is. All I can say is Bless your Heart.
Gail in Minn.
This is for Karen, S.W. Arkansas,
Have you never heard the song by Doc Williams, 'The
Cat came Back'?. It is really an oldie, I thought of it when
you said you didn't know cats would come back like dogs do. Wish you
could hear it.
Esther
Hi Nancy!
Ann in middle GA in the March 7th newsletter asked about the
Smooth Away Pads. I've been using them
since 2002 except they are called Hair Off Mitten. Used to buy them
at Calmar but now I can find them at CVS. I think they work great-IF
you follow the package directions. They exfoliate the skin as they
remove the hair. (Using them in a circular motion is key.) I was
constantly nicking my legs when shaving so that's why I tried
them-no more nicks. One thing I've also noticed is that with
repeated (months or years) of use the hair doesn't seem to grow
back. In 2002 I was doing a lot of youth work with teen girls and
several of them also started using this product. Last summer one of
them told me she still uses them also and clued me into where to
purchase them.
For me, they work great-I recommend them.
Brenda in PA
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