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March 17, 2009
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Nancy Rogers
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Hi Nancy,
I have a request. I had something happen to me today that has never
happened before. I was making pecan pies to give away. Well, the one
we kept for ourselves, I cut and the crust had risen next to the
nuts and the custard filling was under the crust. I sure hope the
ones I gave away didn't turn out that way.
I called my SIL and she is a wonderful pie maker. She said it
happens to her all the time now when she makes a pecan pie. I am
hoping someone in Nancyland can tell me what I did wrong. I
appreciate all the wonderful friends in Nancyland for sharing their
recipes and you do a wonderful job getting out the Newsletter.
Thanks in advance. mj, indy
Good afternoon Nancy and Landers. I was recently at
Applebee's and I
had the most incredible artichoke and spinach dip. It was cheesy, gooie and served hot. Would anyone have a recipe for this? It was
the first time I had artichokes, Im impressed! Thank you group.
Tracy from Pa.
To Karen re mother cat and kitten, you said the little kitten came
back, are you sure it was the same one. The mother may have had a
litter, and they are coming out one by one.
Dairiel Pavek St. Paul, MN
ToBernice, re chicken wings. Mc Cormicks makes a seasoning for hot
or mild chicken wings, they are make in a plastic bag in the oven.
Dairiel Pavek St. Paul, MN
I was reading with delight the Easter recipes and it got me
wondering if The Jewish Nancylanders would share Passover recipes
with us. I am in a mixed marriage and attend both celebrations.
LORENE MI
Hello Nancy and Nancyfamily! Hope everyone is enjoying this fine day
the Lord has given us, wherever you are!
Grannym, thank you for the 7-UP Cooler & Pineapple Salad recipes in
the 3/14 newsletter. Cant wait to try them!
And Chris NM, I know it wasnt meant for me, but thank you for the
Chicken Casserole recipe in the same 3/14 Newsletter. Sounds
extremely tasty as well!
My family has been enjoying the Sugar Free 5 Minute Pie recipe. We
have tried several flavors since it is so versatile.
Our favorites so far have been:
lime jello, and key lime yogurt
raspberry jello, and raspberry yogurt
strawberry jello, and strawberry yogurt
strawberry jello, and pina colada yogurt
orange jello, and pina colada yogurt
I love how it sets up and makes a firm filling that when cut, it
holds its shape! The filling is also good spooned into mini tart
shells or fillo shells as well for dessert bites. Num Yummy!!
Have a great day everyone!
Dee in S. Illinois
Susie Indy, thanks for thinking of me in this stormy season. My area
wasn't affected by the latest tornado, but I did see the funnel
cloud. My DH and I were driving to New Harmony State Park, a nice
rural park, when suddenly very dark clouds were up ahead and I
wanted to turn around. My DH said, no I think it will miss us! :)
Then I saw what appeared to be a funnel cloud trailing behind the
darkest cloud, so I wasn't surprised to hear that a neighboring town
was hit. Those funnel clouds are very scary. I think that's the
first one I've seen. The tornado that hit us in 2006 happened at
night while we were sleeping. Doris, S. Indiana
The index to the recipes in the email newsletter causing the email
to go to most members spam folder. Because of this it will not be
posted in the newsletter for the time being. I am sorry if this is
an inconvenience to anyone.
Nancy Rogers
Top 100 Recipe Sites
BG in Indy, I missed your original request for the cherry bread,
here is mine, I submitted some time last year. It really is good!
Cherry Bread
3/4 cup sugar
2 eggs
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1-6oz jar Maraschino cherries, reserve 1/3 cup juice, chop the
cherries
3/4 cup chopped pecans
Preheat oven to 350. Beat eggs and sugar till light and fluffy. In
another bowl combine flour, salt, baking powder. Gradually add to
the egg mixture along with the reserved juice. Then mix in the
cherries and the nuts. Put in a well greased 8" or 9" loaf pan and
bake 45 to 50 min.
We love this hot in the morning with our coffee smothered in honey
butter.
Enjoy, Billie in Fl
This is for Mariann in Kentucky in the 3/14/09 newsletter who wanted
recipes using beans, as she wants to have one meatless main dish
each week. This recipe lists canned beans, but you can substitute
dried black beans that you have cooked. If you don’t have the
seasoning on hand, you can use one taco seasoning mix. I use a lot
of black beans in cooking as they are very high in fiber.
Robbie In
Mexican Beans And Pasta Bake
1 med. onion, chopped
1 clove garlic, chopped
2" segment hot chili pepper, minced or 1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned diced tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into
pieces
1 1/2 c. frozen or canned corn 3 c. cooked pink or black beans
1/2 c. sliced black olives
1 c. broken taco shells or tortilla chips
1 c. shredded Jack cheese or cheese of your choice
In a skillet coated with non-stick cooking spray sauté onion, garlic
and hot pepper for about 3 minutes to soften. Add chili powder and
cook briefly. Add tomatoes, oregano and cumin and bring to a boil.
Add pasta and corn and simmer 15 minutes until pasta is just tender.
Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean
mixture to a shallow 2 quart casserole. Top with taco shells or
tortilla chips and cheese. Bake for 10 minutes to melt cheese. If
casserole is assembled in advance and chilled, increase baking time
to 20 minutes or until heated through. Top with sour cream at the
table.
Robbie IN
This is a tip for Mariann in Kentucky
Who in the 3/14/09 newsletter who wanted recipes using dried beans
and instructions for cooking the dried beans. You will need to check
the bowl to make sure you continue to have sufficient water, as you
use the microwave to cook the beans. Most recipes calling for dried
beans recommend soaking them overnight; lots of us don't have the
time or inclination to think that far ahead. To speed up the
process, place washed beans in a very large covered bowl with lots
of water (they will absorb lots) and microwave until it comes to a
full boil. Let sit in the micro for about 1 hour and you have
pre-soaked beans; then cook as desired. This works on almost all
beans; they are ready to be cooked in your recipe, will be soft and
cooked in about one hour.
Robbie IN
Wondering if everyone knows that according to the website
idealbite.com, the code on stickers on produce
reveal the following:
* Conventionally grown produce has a four digit number on the
sticker.
* Organic produce gets a five-digit number that begins with a 9.
* Produce items that are genetically modified also get five digits,
but they begin with an 8.
Athena in DE
Nancy I have noticed that people have been talked about Bean Salad.
The following recipe is from my mother and she passed it down to me
years ago. I realize that this is not a fancy recipe but it it how
we had this for years. It is so good, so easy to do and stays in the
refrigerator for a couple of weeks.
Three Bean Salad
1, 15 oz., can kidney beans, drained
1, 15 oz., can green beans, drained
1, 15 oz., can yellow wax beans, drained
¼ to ½ cup celery, thin sliced
¼ to ½ cup red onion, thin sliced or finely chopped
½ to 3/4 cup white vinegar
½ to 3/4 cup white sugar
½ to 3/4 cup salad oil
Drain and rinse the beans well. Then drain well. Put the beans in a
bowl with cover. Add to the beans mixture the celery and onion. Mix
well. Take the vinegar, sugar and salad oil beat well to mix. Then
add the salad dressing mixture over vegetable mixture. Refrigerate
for at least 4 to 6 hours. Stir occasionally. This will keep in the
refrigerator for a couple of weeks.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
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, Since I feel better, I thought I would search out Irish
recipes from a couple of past newsletters for everyone.
The first time I used regular potatoes like it called for, but the
other day I made the potato buds and used them. Much faster and so
good!!!!! Enjoy!
Irish Potato Casserole
5 med. potatoes, peeled
4 oz. cream cheese, softened
4 oz. sour cream
1/4 c. butter, melted
1 bunch diced green onions
3 shakes garlic powder
salt to taste
paprika
Cook potatoes in boiling water until tender. Drain and mash. Beat
cream cheese w/ mixer until smooth. Add remaining ingredients,
except paprika and beat till combined. Spoon into a lightly buttered
2 1/2 qt. casserole dish. Sprinkle with paprika. Cover and
refrigerate overnight (I didn't do this). Bake, uncovered, at 350º F
for 30 minutes, or till lightly browned. If you refrigerate
overnight, remove from the fridge 15 minutes before baking. Posted
on Nancy’s message board under Veggies - Chris in NM
In light of St. Patrick’s Day coming up soon, here are a couple of
recipes given to me by Ellen, an Irish women who worked with me, in
response to my request for some “real” Irish recipes. I have made
both of these recipes several times, and they are quite good.
Irish Lamb Stew – Crockpot
1-1/2 lb. Lamb, cut into 2” cubes
1/2 t. salt
1 T. shortening
1/4 t. pepper
1 medium onions, chopped
1/4 t. celery seed
4 cups beef broth
1/4 marjoram leaves, crushed
3 medium potatoes, peeled and sliced thin
1/8 t. thyme leaves, crushed
1 10 oz. pkg. frozen peas, partially thawed
6 T. flour
In a large skilled, brown meat in shortening. Combine meat and
remaining ingredients except for peas and flour in crockpot. Cover
and cook on low for 8-10 hours, or until meat and potatoes are done.
Add peas, then the flour dissolved in ½ cup cold water. Turn control
to high, cover and cook on high for 15-20 minutes. Serves five to
six. Chris in NM
Corned Beef and& Cabbage
1 corned beef round (not brisket)
1-2 cloves garlic
3-4 bay leaves or 2 T. mixed pickling spice
cabbage
potatoes
water to cover
Remove the corned beef from wrapper. Drain and discard packing. With
a sharp knife, trim away and discard all fringe fat. Put the corned
beef in a large kettle or Dutch oven. Add water to cover. No salt.
Heat to simmer gently until meat tests nearly tender with a fork
(about an hour per pound). Skim fat from cooking liquid. Add peeled
whole potatoes cover and simmer for 15 minutes. Meanwhile, quarter a
small head of cabbage into wedges so that cabbage leaves remain
attached to core. (If large head, cut into eight equal pieces) Add
cabbage to pot. Cover and simmer another 10 minutes, until cabbage
is tender. Drain meat, potatoes and cabbage. Slice meat thinly
against the grain and surround with the vegetables. Happy St.
Paddy’s Day eve posted in the 3/14/06 pg. 2 newsletter. Chris in NM
Here is another St. Paddy’s Day recipe. There are about 3 to 4 other
Irish Soda Bread recipes in this newsletter.
Irish Soda Bread
950 gr - 3 3/4 cups whole-wheat flour
1 ts salt
2 tb real butter
2 eggs at room temperature
2 ts baking soda
1 ts baking powder
2 tb sugar
420 ml - 1 2/3 cup buttermilk
1 tb melted real butter
250 gr - 1 cup raisins
1 1/2 tb caraway seeds
Mix the flour, baking powdered, salt and sugar together in a bowl.
Cut the butter into small pieces and add it to the dry ingredients.
Beat the eggs in another bowl and stir in the buttermilk and baking
soda and continue to beat everything until it has evenly combined.
Make a well in the centre of the dry ingredients and drop the
egg/buttermilk mixture into it all at once and then add the raisins
and caraway seeds. Mix the ingredients together with a fork until
everything has evenly incorporated. Turn the dough out onto a dry,
floured surface and knead it gently for 20 seconds. Shape the dough
into a ball and place it on a buttered baking tray and flatten it,
with the palm of your hand, into a 20 cm - 8 inch round loaf. Dip a
knife in the melted butter and slash cuts across the bread to form a
cross (creating quarters), approximately 1/2 cm - 1/4 inch deep.
Brush the bread with the remaining melted butter and bake it in a
moderately well preheated oven at 190C-375F for approximately 45
minutes or until the bread is a golden brown in colour. Remove the
loaf from the oven and tap in on the bottom. If the bread is ready,
it should emit a hollow sound. Allow it to cool on a wire rack,
wrapped in a kitchen towel. This prevents the bread from hardening
from the sudden temperature change. This particular bread can be
equally enjoyed when even lukewarm when cooled. Posted by Maria
www.authentic-greek-recipes.com in the same newsletter as above.
Chris in NM
For Gail in LA in the 3/14/09 newsletter who wanted to know how to
use the powdered buttermilk that she bought from the Prepared
Pantry, their web site says to use 1/3 of the powder with 1 cup of
water to make 1 cup of buttermilk. You can either mix the water and
powder together or add to your recipe, or you can ad the powder with
the dry ingredients and the water with the liquid ingredients. If
you have any other questions about this product or any of their
other products, call them at 1-866- 745-7892. I know they would be
very eager to answer any of your questions. Remember to tell them
you are from Nancy's Pantry group.
Robbie In
Good morning Nancy,
Well, we are truly feeling human this morning for the first time in
almost a week! I plan to go into work this morning, too.!
Linda in GA, in the 3/15 newsletter is looking for a burnt sugar
cake and frosting. I found this recipe for you, plus there is
another one at
http://www.cooks.com/rec/view/0,186,157177-224194,00.html
Burnt Sugar Cake With Caramel Frosting
This is one like my Grandmother always made, but never gave out her
recipe. Yummy!
Burnt Sugar Cake
Sift together and set aside:
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
Cream together:
1/2 c. shortening
1 tsp. vanilla
Add gradually, creaming until fluffy after each addition:
1/2 c. sugar
(Add in thirds beating thoroughly after each addition.)
2 egg yolks, well beaten
Mix together:
1/2 c. water
1/2 c. burnt sugar syrup
(Remainder to be used for Burnt Sugar Frosting.)
Alternately add dry ingredients in fourths. Add liquid ingredients
in thirds to creamy mixture. After each addition, beat only until
smooth. (Do not overbeat.) Beat until frothy 2 egg whites. Add
gradually (beating well after each addition), 1/4 cup sugar. Beat
until rounded peaks are formed. Spread this over batter and fold
together. Pour into pan. Bake 350 degrees for 35 to 40 minutes or
until cake tests done. When cake is cool frost it with Burnt Sugar
Frosting. Sprinkle with pecans. (For square cake double recipe.)
Burnt Sugar Cake Syrup:
2 c. sugar
With back of wooden spoon, gently keep sugar moving toward center of
skillet until melted. Heat until golden brown and foam appears.
Remove from heat and gradually add a very small amount at a time:
1 1/2 c. boiling water
Cook until bubbles are dime-sized. Set aside - cool completely. May
be put in a jar and kept in refrigerator.
Chris in NM
tu Pat-il, is this the corned beef recipe you were looking for in
the 3/15 newsletter?
For everyone asking for crockpot Corned Beef
recipes. This is without a doubt the best corned beef we have
eaten. The recipe is from a Rival Crock Pot cookbook that came with
my first store bought crock pot about 8 years ago - my first one was
from a yard sale to test run. We are just two people - but I
generally do about 8# of corned beef - we have it on The Day, then
leftover once and then I freeze the rest in meal sized portions and
later make an incredible Reuben Casserole and also Corned Beef Hash.
St. Paddy's is the only time of the year I make corned beef so it's
a real treat until it's gone.
Glazed Corned Beef
1 bay leaf
1 medium onion, sliced
2-3 large strips of fresh orange peel (about 2 inches each)
3 whole cloves
1 1/2 C water
3-4 lbs. Corned beef, preferably round or rump cut
Glaze
Trim corned beef very well. Combine all ingredients except corned
beef in a crockpot that has been sprayed with Pam. Add corned beef
with fat side up. Cover and cook on low for 10-12 hours or on high
for 5 -6 hours until fork tender.
Remove corned beef from broth. Score top in diamond shapes and add
cloves to decorate if desired. About 30 minutes before serving,
place corned beef on a heatproof platter. Prepare Glaze and spread
over corned beef. Bake in oven at 375 for 20-30 minutes, basting
occasionally with glaze.
Glaze
3 T frozen orange juice concentrate, thawed
3 T honey
1 T Dijon-style mustard
Combine until smooth and blended.
Along with this we have Colcannon - the recipe was in the March 10th
newsletter
http://www.nancys-kitchen.com/march-10-2007.htm
. A complete meal for sure and a delicious one. I prepare the
crockpot part the day before and then trim more fat and then just do
the glazing, baking before it is to be served. Hope you try and
enjoy! It's a winner in this house for sure! Rosemarie in rural
Kansas City in the 3/13/07 newsletter. Chris in NM
For all of you asking and talking about
buttermilk powder
, if you check the Buttermilk recipes on nancyskitchen.com, you will
find how Nancy uses hers. I plan to order the larger package as soon
as we get back from our trip in 2 weeks. “Another friend suggested
powdered buttermilk. After trying several brands I found the best
one was from The Prepared Pantry. It had the richest flavor and was
so convenient and there was no waste. It doesn’t have to be stored
in the refrigerator. It costs less than fresh buttermilk and there
is no waste. In today's economical times it is necessary to save
where one can.
(The
buttermilk does not have to be mixed
separately. I just add the powder with my flour and the water with
my other liquids and let it mix in the batter. Nancy Rogers) “
Chris in NM
Tonya,
Per the Double Pistachio Cake, how big of a pkg. of Pistachio
pudding is used for the frosting?
Thanks, Charyl
Jay, I was reading the Amish recipe for Lemon Sponge Pie and I have
a question. There is no lemon listed in the recipe. Also do you
really shake pepper over the whipped cream or is it a typo?
Jacque, in Central California
Lemon Sponge Pie
by Jay
3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup flour
3 cups milk
6 egg yolks
Boil brown sugar, water and butter together for 2 or 3 minutes for a
good strong caramel flavor. Slowly stir flour mixture into boiling
syrup, stirring constantly until it comes to a boil. Remove from
fire; cool 5 minutes and stir once. Pour into 2 baked pie shells.
Top with either a meringue from the egg whites or allow pie to cool
Hi Nancy and all the newsletter family. I made a
cottage cheese pie but it just lacked
something. Does anyone have a good recipe? Also, I need a 4 Bean
Salad recipe. God bless all of you.
Jean in TN.
Do any of the older cooks out their remember their Mother or
Grandmothers making Fried Bread back in the
early 40's. It was fried in an iron skillet, was about 1 inch
thick. I remember Mom browned it good on one side and then had to
flip it over and cooked it till that side was good and brown. Look
similar to a thick pancake, but don't think their were any eggs in
it cause it was white inside. It was so good with butter and jelly
on it. Would really appreciate
a recipe.
Thank you, Alice from central Illinois
Hello Nancy,
I am looking for a recipe for something called
cheesy bread, but it is sweet. It has cinnamon on top and a
filling that has some cream cheese. If anyone has a recipe for this
I would appreciate it.
Thanks Jane in Lex, NC
Hi, in response to the fake recipe for
macaroni salad using kidney beans, I have used the recipe for
almost 30 years! I omit the pickle relish since I never heard of it
in the initial recipe; people think I am crazy doing this, but I
love the taste. My only addition lately is chopped cilantro. Keep it
going, it's pretty healthy.
Hudson Valley Kathleen
I'm sending this out for those of you who are either on a GF diet or
know some know someone who is...Just in time for St. Paddy's Day.
Irish Soda Bread - Gluten Free
This has a light sour taste.
Dry Ingredients
3 cups of gluten free flour mix
1 tablespoon GF baking powder
1/3 cup of sugar
2 ½ teaspoons of xanthan gum
1 teaspoon of salt
1 teaspoon of GF baking soda
½ cup raisins
Wet Ingredients
1 egg
2 cups of buttermilk
¼ cup melted butter
Preheat oven to 325°F. Grease a loaf pan.. Sift dry ingredients
together. Whisk milk and egg together, and then add to dry
ingredients. Add butter and mix until combined, do not over mix. Add
more buttermilk if it seems too dry.
Put in loaf pan and bake 50-55 minutes until top is brown. One way
to check to see if the loaf is done, insert a toothpick into the
middle of the loaf and if it comes out clean it's done. Place on a
rack to cool and if desired put pats of butter on top while still
hot.
Linda C
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