Return to March 2009 Newsletter Recipe Index
March 15, 2009
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Nancy Rogers
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New recipes will be added to the buttermilk section of this board
tomorrow. I will add those recipes to the text file.
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 Monday evening.
Nancy Rogers
Thanks to all who sent in replies to my strawberry punch!!
I really appreciate it! NOW... to pick one! LOL
Here are some interesting recipes that I found in an old church
cookbook that I wanted to share :)
GINA in Indiana
Too Much Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour
cream, oil, beaten eggs and water. Stir in the chocolate chips and
pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and
a wooden toothpick inserted comes out clean. Cool cake thoroughly in
pan at least an hour and a half before inverting onto a plate If
desired, dust the cake with powdered sugar.
GINA in Indiana
Peach Bread
3 c Crushed fresh peaches
6 tablespoon Sugar
2 c Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 c Vegetable shortening
1 1/2 c Sugar
2 large Eggs
1 teaspoon Vanilla
1 c Pecans, coarsely chopped
Preheat oven to 325. In bowl combine peaches and sugar. In another
bowl, combine dry ingredients.
In a large mixing bowl cream shortening and 1 1/2 cups sugar, eggs
and vanilla. Combine all ingredients and blend until smooth. Fold in
pecans. Pour into a floured and greased loaf pan. Bake till golden
brown about 55 minutes.
GINA in Indiana
A Baker's Cookie Guide and Cookbook
Sylvia, I'm sorry but I forgot to tell you which day the revised
recipe for the sourdough starter and bread recipe was printed, it
was in the March 11 recipe newsletter.
Thanks Bill
Hi Nancy and all Landers,
Well, I "think" spring has finally come to Wisconsin LOL. We have
had temps in the 50's for a couple of days. And you better believe I
had sheets on the line. In fact( just something I do) I went to the
linen closet and rewashed ALL my sheets and hung them out lol.
This is for Bernie- I'm sure you will now be blown over with Chicken
Wing Recipes but here goes with my very easy favorite. I have used
this recipe for years and it is always requested again and
again.
Chicken Wings
25 to 30 wings
1/2 cup soy sauce
1/2 cup water
1 small(6 oz) can pineapple juice
1/2 cup sugar
1/4 cup oil
1/2 tsp. ginger
Mix all ingredients except wings in large bowl. Add wings and stir
to cover. Let marinate in frig for at least 4 hours - stir about
every half hour to coat wings. Leaving the wings to marinate
overnight is better. But of course don't get up every half hour to
stir LOL.
When ready to bake pour wings AND marinade into large ungreased cake
pan. I have a pan that is 15x15 - very old but it is still in use.
Bake uncovered at 350* for 1 1/2 hours or till brown.
Half way thru baking time give the wings a stir. This is the easiest
and best tasting wing recipe I've ever eaten.
Dianne in Wisconsin
I tried the
Thai Burgers recipe the other day. It was very good am putting
them on my best recipes list.
Lisa
Upside Down Fruit Muffins
2 tbsp butter
1/3 cup brown sugar
3 cups mixed fruit (I used a frozen mixed berry blend)
*3 cups buttermilk pancake batter
Preheat oven to 375 degrees. Drain fruit on paper towels to remove
excess moisture. Coat jumbo sized muffin pan with cooking spray.
Spoon an even amount of butter and brown sugar into each muffin cup.
Bake for 5 minutes to melt butter. Divide fruit blend, then pancake
batter between muffin cups.
*(Best if pancake batter requires egg and oil -- Aunt Jemima for
example). Bake for 12-15 minutes or until golden brown.
If you don't have a jumbo muffin pan, tartlet pans work very well
for these muffins, which would also make an excellent dessert.
grannym IL
Hi Nancy and all---looks like spring is on the way at last here in
the south. I am looking for a recipe for burnt sugar cake and
frosting. I know if anyone has a recipe for it one of you do. My
mother use to make this cake back as far as I can remember---early
50's but I think my grandmother gave her the recipe---I have never
found a recipe. Nancy, again thank you for all you do and all the
members--ya'll are a blessing.
Linda in GA
In Saturdays newsletter, Bernie was asking for a chicken wing recipe
she misplaced. I wonder if this is the one.
Barbecue Style Chicken Wings
1-1/2 lb. chicken wings
1/2 cup catsup
1/4 cup hot sauce ( you may want them hotter )
1/4 cup finely chopped onion
1 tbsp. honey
1 tbsp. vinegar
1 clove garlic, minced
Rinse chicken; pat dry. Discard and cut off wing tip. Cut each wing
at joint to make two pieces. Mix the sauce. Put the wings into a
freezer bag and pour the sauce mix over them. Let marinate a couple
of hours or overnight.
Place in a foil lined 13 x 9 x 2 inch baking pan in a layer with the
sauce.
Bake in oven on 375 degrees for 30 minutes or until brown. Remove
from the sauce in the pan or serve in the sauce. That's your choice.
Makes 16.
Lou, Fl.
Trudy in LA, Here is another Lenten dish. I have not made it, but it
is from a 1969 Better Homes and Gardens casserole cookbook. I have
never tried a BHG recipe that was not good. It should come out a
little saucy. I would double this for your group of 10 people.
Macaroni Cheese Deluxe
1 7 oz. package elbow macaroni
2c. small curd cream-style cottage cheese
1 c. dairy sour cream
1 slightly beaten egg
3/4 t. salt
dash pepper
8 oz. sharp process American cheese, shredded (2 c.)
paprika
Cook macaroni according to package directions; drain well. Combine
cottage cheese, sour cream, egg, salt and pepper. Add shredded
cheese, mixing well; stir in cooked macaroni. Turn into a greased
9by9by2-inchbaking dish. Sprinkle with paprika. Bake at 350 degrees
for 45 minutes. Serves 6 to 8.
Some other ideas would be a cheese strata or a vegetarian lasagna.
The lasagna takes more time to prepare, but I will send it if you
want it.
Dorothy from WA/AZ
This is the BIGGEST thank you ever going out to Bill ALB. I grew up
with Mary Ann on Gilligan's Island and now she has taught me one of
THE most valuable lessons I may ever learn. What an absolutely EASY
way to peel potatoes. Thanks so much for sharing.
Susana in Louisiana
There are two newsletters
Nancy's Pantry - baking and food related tips
and information sent out on Monday and Friday.
NancyLand - a
recipe exchange newsletter sent out 5 to 6 times a week. TNT
recipes, tips, hints and other messages are sent in by our recipe
family of members and compiled in an online newsletter. An
email is sent out the let the recipe family of members know it has
been posted online..
Hi Nancy! I am responding late to the newsletter from yesterday
because MSN was giving me fits this morning and freezing. Durn
thing!
Bernie, is this the recipe for hot wings you are looking for?
Chris's Hot Wings
1 pkg. drummies
1/3 c. butter
1/4 c. hot pepper sauce (Louisiana Hot Sauce) OR to taste
little garlic powder
2 - 3 dashes Tabasco sauce
1/2 tsp. liquid smoke
1 - 2 small shakes salt
Melt butter in a small saucepan and add sauces and spices. Mix well
and then cool. In a zip lok, combine wings with the sauce mixture,
tossing to coat evenly. Bake wings on foil-lined baking sheet for 1
hr. at 425º F until fully cooked and crispy.
If you wish, you may grill wings with coating on the grill at med.
high heat with the lid closed for 30 - 35 min. or until no pink
remains and the juices run clear, turning occasionally. You may also
deep-fry wings, with sauce on, in hot oil, 400º F for 12 min. and
drain. If you choose to grill these, I would use one of those basket
thingies so those little drummies don't fall through the grates!
Enjoy! I serve these with fries and cole slaw - my own recipe.
Posted on Nancy’s message board
Chris in NM
Mariann in Kentucky, Abby’s Kitchen has lots of bean recipes. That
is where I always go when I want a good recipe from Nancy! The
following one is one of our favorites!
Tomato Soup Lima Bean Casserole
1 (1 pound) bag large lima beans
1 chopped green pepper
1 chopped onion
1 can tomato soup
1 tablespoon sugar
1 teaspoon dry mustard
bacon strips to top
Soak beans in water overnight. Cook beans until tender. Drain beans,
reserving the broth and put beans in baking dish. Sauté green pepper
and onion in frying pan until tender. Add to lima beans and stir.
Add tomato soup and 1 cup broth from lima beans. Add sugar and dry
mustard and stir. Put bacon strips on top and bake in a 350 degrees
oven for 1 hour.
Abby’s Kitchen
Chris in NM
This is our favorite way to fix ham. I love that glaze that honey
makes.
Honey Baked Ham
2 Cups honey
2 Cups brown sugar - (packed)
1/3 Cup cider vinegar
2 Teaspoons ground nutmeg
2 Teaspoons ground cinnamon
2 Teaspoons ground cloves
1 bone-in cooked ham - (5 to 6 lbs) or
a boneless ham - (3 to 4 lbs)
Combine honey, brown sugar, vinegar, nutmeg, cinnamon and cloves.
Bake bone-in ham at 350 degrees 1 hour to heat through, basting with
honey sauce occasionally. Place in broiler to glaze top. To cook
boneless ham, slice halfway through at 1/4-inch intervals, and then
tie with string. Place in roasting pan. Heat honey sauce and pour
over ham to marinate 24 hours before baking. Then bake at 350
degrees 1 hour or until heated through. Glaze top under broiler, if
desired.
This recipe yields 10 to 12 servings. Each of 12 servings: 281
calories; 1,626 mg sodium; 53 mg cholesterol; 6 grams fat; 36 grams
carbohydrates; 22 grams protein; 0.02 gram fiber. Source:
http://www.abbyskitchen.co.uk
Chris in NM
Top 100 Recipe Sites
A follow up on Sourbread starter.
If you are not using your starter often enough, you will find a
black smelly liquid on the top of your starter..
Now if you were an old time sourdough user in the Goldrush days,
then you had your "hooch" and evil tasting or not, you would go on a
tear. Alcohol is the byproduct of the starter fermentation.
If yours does get that far, all is not lost, just take some of the
sourdough out of the bottom of the container and feed it, and in a
day or three you will have a good active sourdough again. The
sourdough will develop its own distinctive flavor if this is allowed
to happen.
Never add egg to your Sourdough starter.
Whether you drink the "Hooch" or not, is your choice. Looked way too
vile for me.
Bill, Alb.
For Gail in LA on using the buttermilk.
Here is the recipe that I use off of the dry buttermilk that I use.
I always put the buttermilk powder in with my dry ingredients and
then add the liquid to the recipe for the amount of powder.
When recipe calls for:
2/3 cup buttermilk; use 2 1/2 Tbsp powder buttermilk and 2/3 cups
water. 1 cup buttermilk, use 4 Tbsp. powder buttermilk and 1 cup
water.
Hope this helps.
Emma from Montana
Comment
The measurements may differ with different brands of powdered
buttermilk.
Nancy Rogers
Oops, somehow the list of ingredients got shuffled around in the
recipe for Cranberry Chutney that I sent in in yesterday's
newsletter. Unless corrected this will cause a change in the recipe
directions. The first 10 ingredients should read:
Cranberry Chutney (Correction)
1 cup sugar
1 chopped onion
1 chopped Granny Smith apple
3/4 cup chopped celery
1 clove garlic, minced
1 tsp. cinnamon
1/2 tsp. ground cardamon
1/4 tsp.ground ginger
1/2 tsp salt
6 whole cloves
Combine these ingredients with one cup water and bring to a boil.
Then lower heat and simmer 5 minutes. Next, add 1/4 cup vinegar, 1/3
cup brown sugar, 2 cups fresh or frozen cranberries, and 1 cup
seedless raisins. Bring back to a boil and then simmer gently 20-30
minutes until slightly thickened. Keeps well in the refrigerator for
several months (if you can make it last that long).
Carol in MA
Bernie - This is not Nancy's Hot Wing recipe, but it's a really good
one. We made these for our Halloween Buffet and called them Bat
Wings for that special night.
Susana in Louisiana
Hot Wings (in the oven)
5-lbs chicken wings
Louisiana Hot Sauce
Italian Bread Crumbs
Preheat oven to 350 degrees. Discard tips from wings. Clean and
marinate wings ins hot sauce at least 1 hour but overnight is best.
Empty wings and sauce into baking pan, sprinkle bread crumbs over
tops of wings. Bake at 350 degrees for about an hour
Susana in Louisiana
Trudy, in Slidell, My sister, Barbara R., left your town 20 years
ago, so you may not have met her. I think that one of your art
galleries may still carry some of her old watercolor prints that she
did when she lived there. She lived in Country Club Estates (I
think) and many homes were destroyed there during Katrina.
Here is a tuna casserole, TNT, My bridge friends like it. You could
make it ahead and bake it before they arrive. You would have to
double it and put it in a larger casserole dish and bake it longer
than this recipe says. I would use 3 cans of tuna because they are
so small now.
Tuna Noodle Casserole
6 oz. medium noodles
1 (6 and1/2 or 7 oz.) can tuna, drained
1/2 c. mayonnaise
1c. sliced celery
1/3 c. chopped onion
1/4 c. diced green pepper
1/4 c. chopped canned pimiento
1 (10 and1/2 oz.) can condensed cream of celery soup
1/2 c. milk
4 oz. sharp process American cheese, shredded (1c.)
1/2c. toasted slivered almonds
Cook noodles in boiling salted water till tender; drain. Combine
noodles, next 6 ingredients, and 1/2 t. salt.
Blend soup and milk; heat through. Add cheese; heat and stir till
cheese melts. Add the noodle mixture. Turn into 2-quart casserole.
Top with almonds. Bake uncovered in hot oven (425 degrees)about 20
minutes. Serves 6.
If I make it ahead and put it into the fridge, I bake it at 350
degrees for about an hour.
Trudy, I will send two more ideas soon.
Dorothy from WA/AZ
This old bachelor enjoys reading you newsletter, and sometimes even
find something I will make, and that takes simplicity.
Not really a cat person, but thinking about getting one, shame on
you......grin Got a beautiful black one living in my back yard,
might be fun to try to see if it can be recovered as a pet. I live
on the edge of high country desert, and there are always a lot of
feral cats where people have dumped them off.
Bill, Alb. NM
The Cat Came Back continued
And the following link takes you to an animated version of the song.
http://beta.nfb.ca/film/the-cat-came-back/
Here is an site explaining the origin, etc. of the song. There were
a number of other sites, too.
http://en.wikipedia.org/wiki/The_Cat_Came_Back
jeanlock in McLean VA
Hello Nancy, to Esther in the 3/10 newsletter I wonder if you meant
Doc Watson instead of Doc Williams. Here is a video from YouTube
that might be the one you were thinking of.
YouTube - Doc Watson - Cat Came Back
http://www.youtube.com/watch?v=IY7uSo9g-Cs&feature=related
Mary S
Good morning Nancy,
Sounds as thought you had a good girls' day out. I find that type of
day exhausting (not used to it), but oh so good and uplifting.
Bill, the link to the soda bread wasn't opening in yesterday's
newsletter
http://whatscookin.proboards4.com/index.cgi?board=scottishrecipes,
the Scottish Message Board, open the St. Patrick's Day post, you
will find a working link there.
The following recipe is when you haven't thought about or prepared
any food and you want something from the contents of your store
cupboard and fridge. An extra bonus only one pot to wash-up.
One Pot Sunday Brunch Beans
Serves 2, but can easily be doubled up
2 Tbsp vegetable oil
1 potato, unpeeled, sliced thinly
200g can corned beef, sliced
400g can baked beans
splash of Worcestershire sauce
Heat the oil in a deep, large frying pan until hot, add the potato
slices and fry for 7 - 10 minutes or until golden and crisp.
Push the potatoes to one side, add the corned beef and fry
undisturbed for a couple of minutes. Tip in the baked beans and add
the Worcestershire sauce and stir gently until the beans are hot and
then serve.
Brenda in PA, I also recommend the hair removal mitt, no more nicks,
stubble or strong smells - they are called Silky Mitts here in the
UK and can be found at most Boots the Chemist branches.
Sylvia <Scotland>
Nancy this is a little long, but a beautiful thing to make with your
children.
Marlene of Fl.
Easter Roll Recipe!
Making rolls with your children
to teach the true meaning of EASTER!
The Word became flesh and made his dwelling among us. We have seen
his glory, the glory of the One and Only, who came from the Father,
full of grace and truth.
John 1:14
You Need
Help & permission from Parents!
Ingredients:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon Sugar
Resurrection Rolls
A recipe you can do with your kids/grand kids in order
for them to understand the death and resurrection of Jesus Christ.
Enjoy!!!!!!!
Preheat Oven to 350 degrees. Give each child a triangle of crescent
rolls. The crescent roll represents the cloth that Jesus was wrapped
in.
Read Matthew 27: 57-61
1. Give each child a marshmallow. This represents Jesus.
2. Have him/her dip the marshmallow in melted butter. This
represents the oils of embalming.
3. Now dip the buttered marshmallow in the cinnamon and sugar which
represents the spices used to anoint the body.
4. Then wrap up the coated marshmallow tightly in the crescent roll
(not like a typical crescent roll up. but bring the sides up and
seal the marshmallow inside.) This represents the wrapping of Jesus'
body after death.
5. Place in a 350 degree oven for 10-12 minutes. (The oven
represents the tomb---pretend like it was three days!)
6. Let the rolls cool slightly. The children can open their rolls
(cloth) and discover that Jesus is no longer there, HE IS RISEN!!!!
(The marshmallow melts and the crescent roll is puffed up, but
empty.)
Now read Matthew 28:5-8
Explain: At the tomb, Mary Magdalene and the other Mary saw an
angel, who told them not to be afraid. No one had taken Jesus' body,
but He Had risen from the dead! The angel told the women to go and
tell the disciples what they had seen, that Jesus had risen from the
dead. They were so excited, they ran all the way home to tell the
disciples the good news! He is risen from the dead! Alleluia!
After that Jesus appeared in person to Peter, then to the 12
disciples and after that, to more than 500 people. Jesus' appearance
to eyewitnesses, those who saw Him with their own eyes, would give
support and prove that Jesus rose from the dead ( 1 Corinthians
15:3-6).
By rising from the dead, Jesus proved once and for all that He was
the Messiah, the Savior of the World, the Chosen One, and the Lamb
of God. By dying on the cross and rising from the dead, Jesus did
what no other had ever done before. As both God and man, He overcame
sin, death, and hell. And now because of what Jesus has done, these
things no longer have any power over those who believe in Jesus and
allow His Spirit to lead and direct them. Rather than being slaves
tosin and death, Christians ( those who love and believe in Jesus)
are free to obey God and do good ( Romans 6:17-18). The Bible says
in John 8:36, "Iftherefore the Son shall make you free, you shall be
free indeed."
However, we will only obey God if we listen to the Holy Spirit our
helper. He enables believers in Jesus to do the right thing. It is
important that we read the Bible (God's Word) because one of the
ways the Holy Spirit helps us obey God is by reminding us of what He
says to us in His Word. God's Spirit will never go against his Word.
In fact, when we read God's Word, we are listening to the Holy
Spirit.
Of course, you won't always do the right thing; the Bible says this
) 1 John 1:5-10). But that is why we need to continue to confess our
sins knowing that God forgives us, based on what Jesus did on the
cross. This is also a reason we need to spend time with other
believers in Christ so they can encourage us in our faith.
May you have a blessed and meaningful Easter!
-Unknown Author-
Marlene of Fl.
Dear Nancy and friends:
I was reading your newsletter and saw recipes for
cranberry sauces to go with pork, etc.
My mother is diabetic and I make her a diabetic cranberry sauce,
which I can mix with unsweetened applesauce, etc., as follows:
Cranberry Sauce
4 cups frozen cranberries
2 cups unsweetened apple juice
2 ripe pears, cored, peeled and diced (or 8 slices dried pears,
chopped)
1 cup raisins
2 cups blueberries, optional
1 tsp liquid stevia sweetener
Combine all ingredients in a medium-size, heavy saucepan, and bring
the pot to a boil over medium heat. Reduce the heat to low and
simmer until tender, stirring occasionally. Chill the sauce (can be
processed in blender) and store in refrigerator. Sauce will keep in
refrigerator for about 2 weeks. Dried pears can be purchased from
Nuts on Line.
Angie/Buffalo
I know I am a bit behind in reading newsletters, and hope that I
don't duplicate this suggestion, but I always keep
frozen cranberries in my freezer to use
as an ice pack! It feels so good anywhere there has been a strain,
or over use of muscles. Always check with your Dr. first, but I
especially like to use it for a problem shoulder, and wrists (carpal
tunnel - too much crocheting, knitting or typing, hehe) Some like to
use frozen peas, or corn, but I found that cranberries keep the cold
longer. You might wrap a wash cloth, or hand towel around it if it
is too cold at first. I put a piece of freezer tape around the
outside with "not for human consumption" on it so that I don't use
it in a recipe with all the freezing and thawing. Have a great day
everyone!
Laura in Ct
I am wanting to fix corn beef for dinner but want to know what
spices go into the cornbeef while it is
cooking. I know they have a spice package in with the meat but would
like to have extra to boil potatoes & cabbage. My mom did that
several years ago and I can't find her recipe.
tu Pat-il
Gail was asking about
buttermilk powder. The best I have used is from
the Prepared Pantry. It works well in recipes too.
Linda NM
Hi Nancy...have to tell you how much I enjoy hearing about Ditto's
antics. What a special kitty he is!
Gail in L was asking about buttermilk powder.
It has to be reconstituted first by following directions on can. I
order mine from King Arthur Flour and it is very good in all
buttermilk recipes. I was brought up on buttermilk and will buy some
just to drink but don't like the powdered one. There may be some
recipes that you could just add the buttermilk powder but I don't
know of any myself. I find the buttermilk powder stays fresh in a
glass covered jar in my refrigerator. We in Northern NH are still
waiting for signs of spring!
Edna
In Mar. 15 newsletter Gail asked about using
buttermilk powder. I have always kept the dry powder on hand
[in refrigerator if opened] and have never had bad luck with it.
Directions are on the container how to reconstitute it. If you like,
in most recipes you may just add the dry powder, BUT be sure to add
the corresponding amount of water to the recipe, also. It seemed to
me it was better to reconstitute it first, but that is just my
preference and I know either way works. There is one recipe that I
make, and sent in [Buttermilk Salad that uses fudge stripe cookies]
that it tastes richer when I use the buttermilk bought as the
liquid, but both kids work.
IMM~Iowa
I have been reading the kidney bean salad
recipes and they are like the recipe that we always used except that
we added a small amount of finely chopped green pepper.
Jean Cecil VA/FL
This is in response to the ideas suggested that our pet cats and
dogs are dumb. They are
dumb only in that they cannot speak. I had to say that
because I know our pets are very smart and are in tune with their
masters. Loved the story of the cat getting his lady out of bed to
blow out the candle.
Barb in OKC
Lois, in Fl. I sign myself as Dorothy from WA/AZ because I live in
both states, spending winters in AZ. Best of both worlds.
I will have to use your idea of buying extra cranberries at
Thanksgiving and freezing them. Thanks. Dorothy
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