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March 18, 2009
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Top 100 Recipe Sites
Looking for a recipe for cabbages and noodles and maybe bacon it is
for my daughter. I think it is called Haluski. Thanks for any help
you may give me.
Mary Jo in MD
Helen's Special Beef
1 good-sized onion, cut into chunks
2 lbs lean beef stew meat
1 can (16 oz) whole berry cranberry sauce
1 bottle (8 oz) zesty Italian dressing
Put onion chunks in bottom of crockpot. Spread beef over onion. Mix
cranberry sauce and Italian dressing. Pour over beef. Cook on LOW
8-10 hours. Serve over mashed potatoes.
grannym IL
I must have missed the 5minute sugarfree pie--can someone repost or
give me the date it was posted??
Karen K
Most people collect little knickknacks but I have been collecting
domains. I have several for sale. No site included, just the domain.
If interested please send me an email.
Nancy Rogers
Domains for sale (no site just domain name)
Aaronsrecipes.com
Aarons-recipes.com
4IngredientRecipes.com
All-Easter-Recipes.com
AmishCountryRecipes.com
Authentic-Recipes.com
Backoftheboxrecipes.com
Best-Bbq-Recipes.com
Box-Of-Recipes.com
Candy-Making-Recipes.com
British-Recipes.com
Barbecue-And-Grilling-Recipes.com
Blender-Recipes.com
Cassrole-Recipes.com
Christmas-Cooking.com
Country-Cooking-Recipes.com
Easy-Chicken-Recipes.com
Easy-Chocolate-Recipes.com
Easy-Salad-Recipes.com
Food-Drying.com
Ham-Recipes.com
Honey-Recipes.com
Jello-Recipes.com
Mamasrecipebox.com
Momsrecipebox.com
Pie-Recipes.com
Recipe-Forum.com
Recipe-Message-Board.com
Recipes-For-One.com
Recipes-For-Two.com
Recipescottage.com
Southwestern-Recipes.com
Turkey-Recipes.com
Hints-And-Tips.com
Craft-Tips.com
This is for Tracy in PA who was looking for a good spinach and
artichoke dip recipe. This is TNT.
Spinach and Artichoke
Dip
10 oz package of frozen, chopped spinach, drained
1 can artichoke hearts, quartered
1/2 cup sour cream
1/4 parmesan cheese
12 oz cream cheese
2 cloves garlic, minced
1/4 cup olive oil
Mix all ingredients together, cover with foil and bake at 350
degrees until hot and bubbly.
Karen El Paso, Texas
This is for mj,Indy.
My mother in law used to have trouble with the
crust coming to the top of her pecan pies, I never did, and I
used glass Pyrex pie plates(made my own crust) and she used a good
aluminum piepan. She made her own crust, also. I read somewhere that
the glass would do better because the heat distributed on the bottom
of the pie pan better.
On the other hand, I sometimes buy the crust already made in the
aluminum pan and I never had it come to the top and of course, it is
thicker and wouldn't be as short (as much shortening) as one a good
cook made. Es.
Hi Everybody,
Spring has gloriously come to north Louisiana. The sun is shining
after almost a week of cold rain (with temperatures in the 40's),
the azaleas, tulips and dogwoods are in beautiful bloom and it's 82
degrees outside. We went for a ride in the country today and new
leaves are budding out all over the trees and they were so pretty,
especially with the snowy white dogwood blossoms sprinkled all
about.
My friend and I are both looking for a recipe for an
eggplant casserole that we had at
Luby's Cafeterias in Texas back during
our teenage years in the late '60's and early '70's (I'm giving my
age away here). It was made with cornbread, celery, onions and
probably several other ingredients added in with the peeled
eggplant. It had about the same consistency as cornbread dressing
and was just delicious. My friend's mother had the recipe and made
it often but she passed away without having shared it with her
children.
I would really like to try to make this dish for Easter dinner if I
can find the recipe, can anyone help?
Gail in LA
This is for Alice from Cent. Ill regarding
fried bread.
Here in Western NY, we call it "fried dough"
You can use homemade bread dough or frozen bread dough. After it is
defrosted, break off a piece of dough and stretch it with your
fingers - then drop pieces of dough into a frying pan with hot olive
oil - turn over and brown on the other side. Remove from pan and
sprinkle with sugar. Hope this is what you are looking for.
Donna/Buffalo
This is for Tracy from PA who asked for Applebee's Artichoke and
Spinach dip recipe. Here is a good copycat version and it tastes
very much like the real thing. Hope it's what you wanted.
Claudine
Copycat Applebee's
Hot Artichoke and Spinach Dip
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a
small baking dish (I used an 8" X 8" dish). Bake for 25-30 minutes
or until cheeses are bubbling and melted.
Serve with chips or bread and enjoy.
SERVES 10 -12
Hi Nancy and all of you wonderful cooks out there. This is for
LORENE, MI, in 3/17 newsletter who requested some Passover recipes.
Passover begins at sundown on April 8th. Here are two of our
favorites.
Judie/So.Calif.
Matzo Almond Chocolate
Brittle
2 1/4 cups matzo farfel
2 cups sugar
1/4 cup water
1/2 teaspoon salt
3 tablespoons margarine, softened
1 1/2 cup sliced almonds (5 ounces)
1 cup semi-sweet chocolate chips
1/2 stick margarine
Preheat oven to 350 deg. Spread matzo farfel and almonds in a large
shallow baking pan and toast for 15-20 min or until golden. Transfer
to parchment paper on counter and let cool. Bring sugar, water and
salt to a boil in heavy saucepan over moderate heat. Stir slowly
until sugar is dissolved and is a deep golden caramel. Remove from
heat and stir in 3 tablespoons margarine. When bubbling begins to
subside, immediately stir in the toasted matzo farfel and almonds
and quickly pour into baking pan, smoothing and spreading it flat
before mixture hardens. Completely cool brittle.
In the microwave or double broiler, melt chocolate and rest of
butter or margarine. Stir until creamy and drizzle generously over
cooled matzo farfel brittle. Let cool and then break into large
pieces with your hands.
Judie/So.Calif.
Matzo Brei
A wonderful breakfast dish (or any time)
4 MATZO (Try whole wheat - they won't even notice!)
3 MEDIUM EGGS
1 T. WATER
1/4 t. SALT
Take matzos and one by one let warm water run over them. After a
couple of minutes, shake water off and put on the side, meanwhile in
a large bowl mix last 3 ingredients together and mix well. Break
soaked matzos into small pieces and add them to egg mixture. Mix
well. Mixture should be moist, if too dry add some water.
Melt a little margarine in a frying pan, add mixture all at once and
flatten out into a large cake to slightly brown, start breaking it
up with a fork and cook until just moist and not to dry. Serve
immediately.
Some enjoy a more savory matzo brei so you may want to add some
pepper with the salt during the mixing. Then again, some like it
sweet, and can be served with sugar and a dash of cinnamon on top.
Serve immediately. You'll have a great morning after that! We even
have it for lunch.
Judie/So.Calif.
Chuck Wagon Beans
1/2 lb. bacon
1/2 lb. ground beef
1 onion
2 Tbls. molasses
1/2 cup brown sugar
1/3 cup barbecue sauce
1/4 cup ketchup
2 Tbs. mustard
16 oz. can Pork and Beans
16 oz. can Lima Beans
16 oz. can Kidney Beans
Combine bacon, ground beef, and onion. Cover and cook on low
temperature until cooked through, but not really browned. Place in
an oven-safe dish and add all other ingredients, mixing well. Bake
for 1 hour, covered, in a 350° oven or in crockpot for several hours
on low.
JL in South Jersey
to: grannym Il, your Upside Down Fruit Muffins
sound great, can you tell me how many muffins your recipe makes
using jumbo muffin tins?
JL in South Jersey
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 and all Landers,
Hope everyone is having a beautiful day. To Alice in Illinois- My
mom also made fried bread when us 8 kid's were all at home. But she
only made it when she baked our week's worth of bread. She just tore
off clumps(my word lol) of bread dough and flattened them out with
her hand and fried them on both sides in a cast iron skillet. We
spread butter and honey or jam on them and ate them warm. This was a
real treat after school and a good way to fill up 8 kid's for a
little while lol. Sometimes I think the way we ate 50 or 60 years
ago was still a good way. Maybe not the most healthy by today's
standards but we had to make do or do without. And isn't it funny
how we were hardly ever sick and our teeth were in almost perfect
condition.
Dianne in Wisconsin
Hot Spinach and
Artichoke Dip
2 C. Mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained
and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Combine all ingredients and bake in a pie plate for 20-25 minutes.
Serve with rye bread and wheat crackers.
Heather
Good Afternoon Nancy,
Thank you for the Buttermilk recipe file, some superb recipes!
Unfortunately I can't get the real thing to compare against the
lemon juice/milk or vinegar/milk.
We here in this corner of Scotland are hoping that the last few days
mean that Spring has sprung. Lots of sprucing up, gardening and
planting going on. Just before we all hopefully head towards salads,
ice creams. Maybe moving the slow-cooker from the work-top, my last
warming dish, fingers crossed:
Curried sausages may sound unusual, but this Anglo-Indian recipe
makes a great supper dish and, surprisingly is very tasty cold too.
Curried Pork Sausages
with Potatoes and Beans
Serves 4
7 oz/200g French beans
4 potatoes, cut into bite-sized chunks
1 lb/450g thick pork sausages*, cut into chunks
1 onion, chopped
1 large garlic clove, crushed
1 tsp grated root ginger
2 tsp ground cumin
1/4 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp garam masala
3/4 pint/450ml/2 cups passata (sieved tomatoes)
4 Tbsp boiling water
1 Tbsp mango chutney
1/2 tsp salt
1 Tbsp fresh coriander (cilantro), roughly chopped (optional)
To serve: Home-made Chapattis
Top and tail the beans and cut them into short lengths. Put them in
slow cooker and add the potatoes.
Heat a non-stick frying pan, add the sausage chunks and fry on all
sides to brown. Transfer to the slow cooker with a draining spoon.
Spoon off all but 1 Tbsp of the fat in the frying pan (you may not
have any excess with very good quality sausages). Add the onion to
the pan and fry, stirring, for 2 minutes.
Stir all the remaining ingredients into the pan and bring to the
boil. Transfer to the slow cooker. Cover and cook on High for 4 - 5
hours or Low for 8 - 10 hours until the vegetables are really tender
and everything is bathed in a thick sauce.
Serve with Chapattis/rice/parathas etc. sprinkled with coriander
(cilantro)
* The best results are obtained from coarse-textured sausages with
little or no added rusk.
Sylvia <Scotland>
Nancy this is for Alice in Illinois, I don't have a recipe for
Fried Bread, but I remember my Mother used to make bread and than
cut off pieces of the dough and fry in hot grease. It would be so
good with butter and either jelly or sugar on it. I t sure brought
back some good memories.
My friends and I get together for a Uffa Da party in the summer
time, and we buy frozen Rhodes buns, stretch them out flat, poke a
hole in the middle of them and fry them in oil. They are so good.
The hole seals shut when they are frying. The purpose of poking a
hole in the middle is so they don't get real round.
Gail in Minn
Nancy,
Several people have asked for Passover recipes. I did a search and
found quite a few. Here are some that were in the 4/2/2006
newsletter.
Chris in NM
Passover is on it's way, which means a different way of cooking for
Jewish people. Everyone would enjoy these.
Corinne from Pittsburgh
Chocolate Angel Pie
Meringue Shell:
2 egg whites
1/8 teaspoon salt
1/8 cream of tartar
1/2 cup sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla
Beat egg whites until foamy. Add salt and cream of tartar. Beat
until mixture stands up in soft peaks. Add sugar gradually and beat
until very stiff. Fold in nuts and vanilla. Grease 8 in. pie pan.
Spoon this mixture into the pie pan building up the sides like a
nest. Bake in a slow oven, 300 degrees, for 55 minutes. Cool
thoroughly.
Filling
1 bar (1/4 lb.) bitter sweet chocolate (I use German chocolate)
3 Tablespoons hot water
1 teaspoon vanilla
1 cup of real whipped cream (or Cool Whip)
If you're using real whipped cream, have it whipped and ready to be
used. Melt chocolate bar in the top of a double boiler. Add hot
water. Blend. Cool. Add vanilla. Fold into whipped cream or the Cool
Whip. Spoon this into the cooled meringue shell. Enjoy! Don't count
the calories today. This is not really a Passover recipe, but ,
since it doesn't contain flour, it's perfect. It's a recipe that
always gets raves.
Corinne from Pittsburgh
Many thanks to Nancy and Mary for their Passover recipes. I am
including some TNT recipes that I like, too. Some are not really
"Passover" recipes, but can certainly be used during this holiday
and any time of the year. Keep on cooking, Nancy!! You're terrific!!
Corinne from Pittsburgh
Forgotten Cookies
3 egg whites
2/3 cup sugar
pinch of salt
1 cup chopped nuts
1 cup chocolate chips
1 tsp. vanilla
Heat oven to 350 degrees. Beat egg whites with sugar until stiff. Do
not under beat. Add salt, nuts, chips, and vanilla. Drop from
teaspoon onto ungreased foil. Put into the heated oven. Turn off
oven immediately. Leave overnight without opening the oven. Yield:
36 servings (Another "not truly Passover" recipe) Terrific and easy.
Corinne
Passover Meat Loaf
2 lbs ground beef
1 onion grated
1 cup matzo farfel (or matzo broken into pieces)
1 teaspoon salt
1/8 teaspoon pepper
2 eggs slightly beaten
1/2 cup water
Mix all of the above together. Put into a meatloaf pan, teflon or
grease the pan..
Topping
1 whole can of tomato sauce with mushrooms (look in the Ethnic food
section with Jewish foods for this type of sauce)
1/4 cup lemon juice
1/4 cup sugar
Mix the above topping mixture. Pour on top of the meatloaf, Cook for
1 hr. at 350 degrees. This is absolutely yummy!
Corinne
Saltine Crunchy Candy.
Use Matza instead during Passover
1/4 pound saltine crackers or a box of plain matza "boards"
2 cups semisweet chocolate chips
1 cup butter
1 cup dark brown sugar
3/4 cup chopped pecans
Preheat oven to 400° F. Line cookie sheet with saltine crackers or
matza in a single layer. In a saucepan combine the sugar and the
butter. Bring to a boil and boil for 3 minutes. Immediately pour
over crackers or matza and spread the mixture to cover them
completely.
Bake for 5 or 6 minutes. Remove from oven and immediately sprinkle
chocolate chips over the top and let sit for 5 minutes. Spread
melted chocolate over all the crackers and sprinkle top with chopped
pecan nuts. Cool completely (about 1/2 day or more) and break into
pieces.
(The candy has never lasted long enough to determine its shelf
life.)
Corinne
Chris in NM
Top 100 Recipe Sites
Good morning Nancy!
mj, indy, whose pie fillings all sink,
my pies all did what your pecan pie did, the custard was below the
crust, lots of times. I found out what I did wrong thanks to my
Mother and some good friends who bake a lot. I was pricking the
bottom of the crust with a fork before I put the custard and nuts in
the shell before baking. That made all kinds of holes for the
custard to sink. Also, if there are any places at all where the
dough is thin or not meeting each other, the custard will sink.
Since I corrected my ways, my pies come out the way they are
supposed to! Now there may be other reasons, but that was why mine
sunk. The only time I prick the dough before baking now is if I bake
the crust before filling. That is to keep the crust from shrinking.
Hope I made sense to you!
Chris in NM
Alice from central Illinois, is looking for
fried bread. I found a reference to it in the 9/22/2006
newsletter. We had it also, but sprinkled a mixture of sugar and
cinnamon on top, like cinnamon toast. Yum!
Good morning, Nancy and 'Landers! After reading about all the
wonderful sandwich memories, I have to stick my oar in and list my
Sandwiches Of Shame.....
1) Sugar sandwiches (my health-aware kids can't believe I "made"
them eat those)
2) Potato salad on rye with Thousand Island Dressing.
3) Day after Thanksgiving stuffing sandwiches on white bread with
cranberry sauce and mayo (this one even makes me blush).
“4) Fried bread ( white bread fried in lots of butter until really
browned; can't believe I still love that one; must be nuts)”
5) Applesauce sandwiches with butter on white bread.
The drug companies love this list. Looking at all these memory
treats, I just have to say it's amazing we're all still here! Kathi
in Virginia Chris in NM
Now, this next one is different, but still the same principle, and I
think actually what you are looking for. It is generally served for
breakfast with something sweet on top, but it can be served for
dinner with a savory meat sauce.
http://www.grouprecipes.com/2401/fried-bread.html
Fried Bread Recipe
3 cup sifted all purpose flour
1 tablespoon butter
2 teaspoons baking powder
3/4 cup warm milk
1 teaspoon salt
2 tablespoons melted butter
1 teaspoon sugar
Fat for deep frying
Combine dry ingredients then cut in butter. Add enough warm milk to
make a soft dough easy to handle. Knead on floured board until dough
is very smooth and soft but elastic. Divide dough into 8 balls and
brush tops with melted butter. Cover and let stand 45 minutes. Pat
out each ball into a round 5 or 6 inches in diameter and 1/4 inch
thick. Fry in deep fat preheated to 365 degrees. Dough should rise
immediately to surface. Cook until brown on one side then turn and
brown on other side being careful not to pierce crust. Drain on
absorbent paper and serve hot.
Chris in NM
Jane in Lex, NC, is this the cheesy bread you are looking for? A
good friend made this for us one morning when we were visiting and
gave us her recipe. Yummy but sweet!
Baked Stuffed French Toast
slices of white bread – as many that will cover bottom of 9x13x2”
baking dish
1 (8 ounce) package cream cheese, softened – or as much as you need
8 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1/2 teaspoon vanilla extract
Your favorite jam/preserves (ours is raspberry)
2 tablespoons confectioners' sugar (optional)
Place bread slices in a lightly greased 9x13 inch baking pan. In a
large bowl, beat eggs well. Stir in milk, half and half, and vanilla
until mixture is smooth. Spread cream cheese, then the jam on top of
bread slices. Pour egg and milk mixture over the bread; cover, and
refrigerate overnight. The next morning, remove dish from
refrigerator, and let stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 375 degrees F. Bake, uncovered, for 30
minutes in the preheated oven, or until a knife inserted in the
center comes out clean. Sprinkle with confectioners' sugar, and
serve warm.
Chris in NM
Tracy from Pa., I don’t know if this is the way Applebee’s makes
their dip, but I make mine this way. It is always gone quickly!
Spinach Artichoke Dip
1 c. mayonnaise
1 c. Parmesan cheese, grated
1 pkg. frozen chopped spinach, thawed, drained
1 sm. jar marinated artichoke hearts, drained
1 sm. can diced Ortega chilies
1 loaf round bread, hollowed out – leave about 1” of bread with
crust on inside
Mix ingredients. Warm through in oven or microwave. Serve with
crackers or bread cubes. I have also served with veggies. Chris in
NM 10/30/08 newsletter posted in the 12/17/08 newsletter
Chris in NM
Hi Nancy, Ditto, and Nancylanders. Today is going to be a beautiful
day in Ky. I would like to let Dawn, Carolyn/Tulsa and Chris in NM
know that I tried the Cauliflower recipes
they sent in. Everyone turned out great and are definitely keepers.
Now I would like to make a request from our recipe family for any
TNT recipes for raisin bran or oat bran muffins.
Everyone have a great day.
Betty/Ky
I missed the recipe for the sugar free 5
minute pie. Could someone tell me what news letter it was in
or reprint the recipe?
Thank you, Shirlee from Michigan
Similar request sent in by Mary, Va, Caroline MO
My granddaughter needed a shoofly pie
for "pie day" in school. I baked two pies and they both "cooked
out". Could anyone tell me what I am doing wrong? Thanks for your
help.
Esther in PA
The Perfect Pie Crust
Thanks so much to all those who took the time to send me the
chicken wing recipes. Whatever happened
to the lady that frequently sent recipes to your newspaper. Her name
was Bama or something similar. I thought I read that she had her own
website - Nancy do you know where I can find her recipes. Thank you
so much Nancy for all your hard work.
Bernie
Hi there Nancy, Ditto, and recipe pals,
Finally after 6 weeks all our Bush Fires are out and the weather is
cooling down.
I came across this Bread recipe and it sounds yummy, thought you
would all like it too.
Potato, Olive and Rosemary
Bread.
1/2 lb potatoes - chopped
2 tsp butter
2 cups self-raising flour
1 tsp salt
1 cup milk
2/3 cup pitted kalamata olives - sliced
1 tblsp finely chopped fresh rosemary
1 cup grated tasty cheese
1/2 cup finely grated parmesan cheese
Black pepper to taste
Grease a medium loaf pan and line with paper. Boil, steam or
microwave potatoes until tender. Drain.
Transfer to large mixing bowl and mash with butter until very
smooth. Add flour, salt, milk, olives, rosemary, tasty cheese, and
half of the parmesan cheese. Mix to combine, and season with pepper.
Spoon into prepared pan, smooth surface and top with remaining
parmesan cheese. Cook in a moderate oven (180c/350f) for 45 mins or
until cooked when tested.
Stand for 10 mins before turning out on wire rack.
Serve sliced bread warm or cold with cream cheese and pepper.
Elizabeth, Bendigo, Australia
Alice from central Illinois asked about fried
bread. When I was growing up and my Mom would bake bread, she
would keep some of the dough out and pinch off a piece about the
size of a biscuit, roll it out on a floured board and then put some
bacon grease in a cast iron skillet and fry it till brown on one
side and then flip it over and fry it on the other side. We would
eat ours dipped in syrup. I still do this for my family.
Emma from Montana.
Well I just wanted to say thank you to the readers who gave me the
web sites for the "have ingredients...need a
recipe" question. I have placed both on my fav list so I
won't lose them again. The one called Cooking By Numbers has so much
more information than just recipes. I clicked on a link and they can
give instructions on how to debone a chicken, boil an egg, and just
about everything else you could want to know. Your turn around time
for your requests is truly amazing considering you rank form "sea to
shining sea". Have 2 pound puppies we have nicknamed "Sir Shedley"
(yes he does) and the "Manster" who is a Pomeranian but he doesn't
let that stop him! Hugs to you and your babies. So glad I found you
several years ago.
Nancy in KY
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
simular 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
This is for Alice from Cent. Ill regarding fried bread.
Here in Western NY, we call it "fried dough"
You can use homemade bread dough or frozen bread dough. After it is
defrosted, break off a piece of dough and stretch it with your
fingers - then drop pieces of dough into a frying pan with hot olive
oil - turn over and brown on the other side. Remove from pan and
sprinkle with sugar. Hope this is what you are looking for.
Donna/Buffalo
To Alice from central Illinois; There is a recipe on
What's cooking
proboards that I am going to try, Mom used to make this
kind of bread when we lived on the farm back in the 50's and didn't
have any other bread but I really liked it. I dont know if this is
the same but thought it would be worth trying. Its
Http://whatscookin.proboards4.com/
Hope this helps you, every have a great day.
Thanks, Bill in Ohio
Nancy I hope that you are enjoying the days that you have off. I can
remember when I was taking classes at night. We would get up deliver
the newspaper, go to work and then we would come home. I also had a
meal in the Crock Pot for the rest of the family. I would leave to
go to my class and would get home around 9:00pm or so. It was in
computers also. Oh how they have changed. I enjoy learning new
things all the time.
Doris I am glad that it didn't get near you. This time of the year
you never know what will happen.
In the 3/17 newsletter Jean in TN was wanting a TNT Cottage Cheese
Pie. You can change the extract, juice and spices in this recipe
with no problem.
Cottage Cheese Pie
1, 16 oz., carton small curd cottage cheese
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 cup milk
1 teaspoon lemon juice
½ teaspoon salt
1 teaspoon cornstarch
¼ teaspoon cinnamon
½ cup raisins
Mix all ingredients, pour into pie shell. Bake 1 hour at 325º. Chill
to serve.
Sometimes I use 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg. Also
I have used lime juice instead of lemon juice. Or you could use lime
peel or lemon peel for a change.
Jean just play with the combination that you want.
In the newsletter 3/17
Dee in S. Illinois when did the Sugar Free 5 Minute Pie recipe
appear? It sound good and quick to make a pie for dinner.
In the 3/17 newsletter BG Indy Billie in Fl recipe sounds about how
it taste. Also if you want to buy a loaf of it in the restaurant it
is available. If you can't find in the restaurant that you go to ask
them to get it in. At least the Bob Evans that we go to has it.
I hope that all the people in the Northeast and the rest of the
people are getting the warm day 70º and above, the last couple of
days, that we have had. So nice.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
To Jean in TN who wanted a better recipe for cottage cheese pie.
Creamy Cheese Pie
1 cup ricotta cheese or cottage cheese
1 cup skim milk, cold
2 pkges (3.4 oz) instant cheesecake pudding mix
1/2 tsp grated lemon zest
1 container wool whip lite (8 oz) thawed and divided
1/2 cup mini chocolate chips
1 graham cracker crumb pie crust (6 oz)
In a medium bowl, beat ricotta or cottage cheese and milk with wire
whisk until well blended. Add pudding mixes and lemon zest. Beat
with wire whisk for 2 minutes (mixture will be thick). Gently stir in
half of the cool whip and the chocolate chips. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with remaining cool whip.
6 to 8 servings.
Angie/Bflo
Here are some additional tips for cooking dried beans for Mariann in
Kentucky
Many people object to eating beans because they tend to cause gas.
Here are some tips for eliminating gas from beans that appeared in
previous newsletters.
Robbie IN
Add about 1 tablespoon of dried ginger to 1/2 lb of dried beans
while they are cooking; the ginger leaves no taste and the gas is
gone. Also, if you will bring the beans to a boil, let them soak for
an hour, and then pour off that water before you cook them (add
fresh water), you will have less gas. The two techniques together
make for great beans without the discomfort.
Doris in Oklahoma City
To take away the gas from various types of cooked (formerly dried
beans), place beans in appropriate sized pan with enough water to
cover. Cook until partially done. Remove from heat and place pan
(with partially cooked beans) in your kitchen sink. Dump in baking
soda and stir. You will want to do this in the sink because a LOT of
green foam forms and runs all over. Keep adding soda (bits at a
time) and stirring until there is no chemical reaction. Sometimes
this takes half or even a whole small box of baking soda. Put beans
in a colander and rinse thoroughly. Clean pan and put the rinsed
beans along with appropriate seasonings in it. (I like to add
butter, ham, onions and salt and pepper to mine.) Add enough water
to finish cooking. I know this sounds like a lot of trouble, but it
really isn’t and it makes the beans so much less gassy!!
Marge in Stillwater, OK
Before cooking -- I always put a couple of pinches of baking soda in
the water.
I soak the beans in overnight -- works for me
Jackie (So. Louisiana)
Re:Pepperoni Beans
I just realized that this is not meatless!! Silly me....well, it is
a bean dish for cost-cutting. Can omit the pepperoni for spicy
beans! Sorry!
Diana in RI
I signed up for this newsletter about a month ago and have enjoyed
each issue from start to finish. This is a wonderful and helpful
group of people, and I'm glad I stumbled into this site. I've only
made a few of the many recipes I've printed - the Sugar Donut
Muffins are a winner, and I lightened them up a bit, via low fat
butter spread, less sugar and powdered buttermilk and added some
frozen blueberries. Still not health food, but there has to be some
guilty pleasures, right? Oh, and to those of you that had so much
snow - sure wish you could have sent it to me! We've been
snow-deprived the past number of years and I miss lots of really big
snowfalls! (I think I'm alone in this!)
In the March 10 issue, Sue wrote: "Would love some TNT Passover
recipes--mainly desserts, or sweets. Thanks, Sue" And in the March
17 issue, Lorene wrote: "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 " I have a few recipes that they make like.
"Passover Cupcake Blintzes Muffins".
1 lb. creamed cottage cheese (can use "light")
2 oz. (1/2 stick) melted butter (have used both "real" and low fat
spreads, good either way)
3/4 cup sugar
1/2 cup cake meal
4 beaten eggs (can use egg substitute)
1 tsp vanilla
Mix all ingredients together except for the eggs; then add eggs.
Grease muffins tins.** Fill tins 3/4 full. Bake at 350 for 40 to 45
minutes. Makes 12. *** Can serve with sour cream and/or jelly.
** I have found that these stick, even with well-greased tins. So I
use paper cupcake liners, they still stick but it works out better!
*** I have halved the recipe with no problem and made just 6
muffins. Also, I store them in the fridge and warm slightly in the
microwave. But they are good either way.
"Low Fat Passover Very Fudgy Brownies"
Note: For a low fat version, these are good and very moist.
2 egg whites, beaten
1 cup sugar
1/4 cup cocoa
dash of salt
1 ripe banana, mashed
1/4 cup unsweetened applesauce
1/2 cup matzo cake meal
Preheat oven to 325 degrees. Lightly spray an 8x8 glass pan with
spray. Mix first four ingredients together, then add the rest. Bake
25 to 30 minutes. Cool before cutting.
This following recipe is really wonderful. But you have to like
chocolate and sugar!
"Matzo Crunch".
4-6 unsalted sheets of matzo
1 cup unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
Preheat oven to 375 Degrees F.
Line a cookie sheet with foil. On top of the foil, cover bottom of
pan with baking parchment. This is very important as mixture becomes
sticky during baking. Line bottom of pan evenly with matzo, breaking
extra pieces of matzo, as needed, to fit any spaces on the cookie
sheet as evenly as possible.
Combine margarine or butter and brown sugar in a 3 quart,
heavy-bottomed, saucepan. Cook over medium heat, stirring
constantly, until mixture comes to a boil. Continue cooking 3 more
minutes, stirring constantly. Remove from heat and pour over matzo.
Place in oven and immediately reduce heat to 350 F. Bake 15 minutes,
checking every few minutes to make sure mixture is not burning (if
it seems to be browning too quickly, remove from oven, lower heat to
325 F, and then replace in oven).
Remove from oven and sprinkle matzo immediately with chopped
chocolate or chips. Let stand 5 minutes then spread melted chocolate
over matzo. While still warm cut into squares or odd shapes. Chill
in refrigerator until set.
Note: I usually don't store in refrigerator until set. I let them
cool and break them apart, doesn't take long. I then place them in
layers with waxed paper in-between in a cookie tin, like the kind
used at Christmas.
As a variation, you can also use white chocolate, coarsely chopped
(or both white and dark) and chopped, toasted almonds (sprinkle on
top as chocolate sets).
I have others, as well as some requests, but I'll stop here and hope
this isn't already too long.
Jan in MO
To Dorothy, Wa/Az, Grandma O, Il, Stacy O, Dallas, Ga., and Chris,
N./M. thanks so much for your cranberry recipes. They all look so
good. Laura, Ct. your idea of using frozen cranberries for an ice
pack is a great idea. So thanks again for sending them all in. You
all are a great group. My thanks to Nancy for this great newsletter.
Lois/Fl.
Hello Nancy,
This recipe is for every day baking needs. I found this in a library
book. Gave it to my sister, then everyone else wanted it. They all
LOVE it. Use it to grease cake pans, bread pans, muffin tins, etc..
Bakers' Secret
Combine 1/4cup solid vegetable shortening, 1/4c. vegetable oil, and
1/4c. flour. Beat (I use whisk) til creamy. Store in jar in fridge.
Keeps forever.
I take a clean sandwich baggie to dip into it to keep it from germs
& spread it into the pans.I don't use pastry brushes,as they harbor
germs & bacteria.
This recipe saves a lot of time .Make a triple batch,as you'll find
many uses for it.
Peg In Superior, WI.
Chocolate Coconut Muffins
Sort of adapted from King Arthur Flour
2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups all-purpose flour
1 1/4 cups light brown sugar (not packed)
1 teaspoon baking powder
2 teaspoons espresso powder (I used medaglia d'oro)
1 teaspoon baking soda
3/4 teaspoon salt
½ cup milk choco chips & ½ cup bittersweet choco chips
2 eggs
1 cup light cream or half & half
2 teaspoons vanilla
2 teaspoons apple cider vinegar
1/2 cup (4 ounces, 1 stick) butter, melted
1/2 cup +/- of coconut
Preheat the oven to 400°F. Line a large/jumbo muffin pan with paper
or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar,
baking powder, espresso powder, baking soda, salt and chocolate
chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together
the eggs, milk, vanilla and vinegar. Add the wet ingredients, along
with the melted butter, to the dry ingredients, stirring to blend;
there's no need to beat these muffins, just make sure everything is
well-combined.
Scoop the batter into the prepared muffin tin; the cups will be
heaped with batter, and the muffin will bake into a "mushroom"
shape. Sprinkle with pearl sugar, if desired.
Bake=2 0the muffins for about 9 minutes then add some of the coconut
to the tops of the muffins, and back into oven to finish baking for
another 10 minutes. The original recipe says the muffins take about
20 to 25 minutes total time to cook. Mine only took about 18
minutes, so watch over the muffins; all depends on your oven. You
can always see if they’re done with a cake tester inserted in the
center of a muffin comes out clean.
Remove the muffins from the oven, and after 5 minutes remove them
from the pan, allowing them to cool for about 15 minutes on a rack
before peeling off the muffin papers or silicone cups.
Should make about 8 – 10 jumbo muffins. (I tried baking them in
regular size muffins but they tasted so dry, so I made them using
the jumbo muffins tins, much better).
http://www.kingarthurflour.com/shop/PrintRecipeOld?RID=R769
Dawn
http://vanillakitchen.blogspot.com
=======
This is for Jean in TN. This is a recipe from my Aunt. I have never
made it but she made it often and it reminds me of cheesecake.
Mary Jo in MD
Cheese Custard Pie
1 cup small curd cottage cheese
1 tablespoon flour
1 cup sugar
3 eggs (separated)
2 cups milk
1 teaspoon lemon extract
1 unbaked pie crust
Put cottage cheese in bowl and sprinkle flour over it and mix in
good using a fork. Add the sugar stir in well also.
Beat the yolks and add. Add the milk and then the extract. Beat the
egg whites and fold in gently and put in a unbaked pie crust and
bake at 375 degrees for 50 minutes or until firm and brown.
Makes a large pie
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