Return to March 2009 Newsletter Recipe Index
March 19, 2009
Top 100 Recipe Sites
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Nancy Rogers
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Top 100 Recipe Sites
To Alice in Central Illinois regarding the fried bread dough. My Mom
made fried bread dough and I have her very old cookbook with the
recipe.
Doughnuts
1 cup sugar
2 Tablespoons melted shortening
2 eggs
4 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup milk
Add sugar to melted shortening and beat thoroughly. Beat eggs and
add to sugar. Sift dry ingredients together and add alternately with
milk to sugar mixture. Roll 1/4 inch thick on floured board. Cut
with doughnut cutter and fry a few at a time in hot deep fat (360 F)
turning once. Drain on absorbent paper. Makes 24. Notes: My Mom
didn't use a doughnut cutter, she rolled the dough out, cut in into
short strips and stretched each piece and put it in the hot fat.
After flipping once and draining on paper towels, she would dust
them with cinnamon sugar.
I've made them over the years, too, but have used frozen bread dough
- just let the dough thaw overnight in the refrigerator and follow
the above directions.
Janet2 in PA
Yahoogroups seems to be down since last night. I am unable to
send a message out to the group that the newsletter has been posted.
Nancy Rogers
History of ...
History of Aprons
History of Artificial Grass
History of Barbecues
History of Chocolate
History of Coffee
History of Cowboy Boots
History of Cuckoo Clocks
History of Green Tea
History of Grand Father Clocks
History of Fruit Cakes
History of Infomercials
History of Juicing
History of the Mattress
History of Mother's Day
History of Pizza
History of Refrigerators
History of the Seeing Eye Dog
History of Straws
History of the Vacuum Cleaner
Short History of the Chair
Who, When and Where in the History of Coffee
Moroccan Roasted Chickpeas
1 can of chickpeas (garbanzo beans)
1 TB olive oil
1 and ½ ts Moroccan Spice Mix (see recipe below)
salt to taste (I used about 1/2 tsp sea salt)
Moroccan Spice Mix:
2 ts ground cumin
1 ts ground coriander
1/2 ts chile powder (did not use this, didn’t have any)
1/2 ts sweet paprika
1/2 ts ground cinnamon
1/4 ts ground allspice
1/4 ts ground ginger powder
1/8 ts cayenne pepper (I used ½ ts)
a pinch ground cloves
1/2 ts sugar (I used 1 ts)
1 ts curry powder (this is my own addition)
Preheat oven to 350 degrees.
Drain the chickpeas into a colander and rinse well with cold water
until no more foam appears. Let beans drain for 5-10 minutes, then
pat dry with a cloth or paper towel if they still look wet.
While the chickpeas drain, make the spice mix. (store leftover spice
mix in an airtight container for other uses.)
When the chickpeas are well-drained and dry, toss them together with
the olive oil, spice mix, and salt. Arrange in single layer on
baking sheet.
Roast 40-50 minutes, (my chickpeas were done in 40 minutes) or until
they are slightly browned and make a rattling sound when you shake
the baking sheet. Serve warm or cool.
Dawn
http://vanillakitchen.blogspot.com
Food Product Dating
To Mary Jo in MD in the March 18 newsletter, she was asking about a
recipe with cabbage, noodles, etc. I have a recipe which I make
quite often, I really enjoy it.
Ichiban Dinner
1 pkg Chicken Flavor Ichiban Soup
4 to 6 slices bacon
1/2 small onion chopped fine
1/4 red pepper, chopped
4 or 5 fresh mushrooms, sliced
small can of water chestnuts, sliced
garlic
1/2 small green cabbage
1 tsp. MSG
pepper to taste
1 cup boiling water
Cut the uncooked bacon into small chunks, fry in fry pan, when
nearly cooked add the onions, and fry till onions start to brown.
Add the red pepper, cabbage, mushrooms, garlic, Ichiban soup noodles
broken into small pieces, the package of ichiban seasoning mix,
water chestnuts, pepper, and the cup of boiling water. Stir, then
cover and cook until cabbage is done.
Catherine S., B.C., Canada
Penny Pinching Cooking Tips
Polish Cabbage And
Noodles
Large or Medium head of cabbage
1 pound of egg noodles
1 stick butter
Salt, pepper
1 Cup ham/sausage/bacon/kielbasa (cooked) (optional)
1 or 2 large onions (chopped)
Boil noodles, drain and set aside for later. Wash and cut cabbage in
long slivers or chunks. In a large frying pan or pot, melt butter,
stir in onions, salt, pepper. Let fry for 5 to 7 minutes or until
onions turn a golden color. Add cabbage and fry until cooked and
wilted. Add any of the above desired meat into the mixture.
Should At This Point, Any Sticking Occur, Add Some Water As Needed.
After the desired taste and flavor are reached, add the drained
noodles, mix well and serve.
Heather
Thank you so much Chris in NM for the
burnt sugar cake.
I have to say I was surprised to see someone had a recipe. There are
very few people who have heard of burnt sugar cakes--guess they
evolved into today's Carmel cakes. Brings tears to my eyes
remembering the good time with my mom--thank you all so much--should
have known better than to doubt Nancy's crowd. Bless you all.
Linda in Ga.
We have just found out that one of our grandbabies is
allergic to eggs and milk. Do any of
you in Nancyland have any suggestions for foods we can fix for him.
He has a birthday coming up in April
and it would be so nice to have a cake of some sort for him. Thanks
for any suggestions.
Jane Ann in Alabama
To JL, south Jersey:
Upside Down Fruit Muffin recipe will make six
jumbo muffins. Sorry.
You could make pineapple upside down muffins if you wish.
grannym IL
Gail in LA wanted an eggplant recipe from Luby's. I found this one
on their downloadable recipe site (I don't think it's available
anymore). Not sure if this is what she wants, but we'll see:
Individual Italian
Eggplant Baked with parmesan cheese
and savory seasonings, our elegant eggplant boasts an Italian-style
sauce and mozzarella topping. Consider serving larger portions as a
meatless main dish.
Sauce:
1/4 cup olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cans (14.5 to 16 oz each) whole peeled tomatoes
3 cans (8 oz each) tomato sauce
1/4 cup chopped green bell pepper
1 1/2 tsp dried rosemary leaves
1 1/2 tsp dried oregano leaves
1/2 tsp salt
Dash of pepper
1 cup onion cut into 3/4” pieces
1 cup green bell pepper cut into 3/4” pieces
Eggplant:
2 medium eggplant
1 cup milk
2 extra-large eggs
2 cups fine, dry bread crumbs
2 tbsp dried parsley flakes
3 tbsp grated parmesan cheese
1 tsp dry Italian dressing mix
½ cup all-purpose flour
8 slices (1 oz each) mozzarella cheese
For sauce, heat oil in large saucepan or Dutch oven over medium-low
heat. Add chopped onion and garlic and cook, stirring frequently, 3
minutes. Add tomatoes and their juice, breaking up tomatoes with
large spoon. Add tomato sauce, chopped green pepper, rosemary,
oregano, salt and pepper. Bring to a boil. Reduce heat and simmer
uncovered 1 hour. Add onion and green pepper pieces and continue
simmering 10 minutes or until vegetables are tender.
While sauce simmers, peel eggplant, remove ends, and slice
lengthwise into 1/3” thick slices.
Heat oven to 350°F. Lightly grease baking pan large enough to hold
eggplant in a single layer.
In shallow bowl, whisk together milk and eggs until well blended. In
separate shallow bowl, mix bread crumbs, parsley flakes, parmesan
cheese, and dressing mix. Coat eggplant with flour, shaking off
excess. Dip into milk mixture, then into bread mixture, coating
evenly. Place in baking pan.
Bake 12 to 14 minutes or until very tender.
Spoon enough sauce onto eggplant to cover. Top with cheese slices.
Continue baking 1 minute or until cheese melts. Spoon remaining
sauce onto serving plate and top with eggplant.
8 Servings
SS
Hi everyone from sunny and warm southern New Mexico!
Mary Jo in MD is looking for a recipe she thinks is called Haluski.
I found 2 variations for you. I have had the 2nd one some time ago.
My daughter was married to a guy with Polish ancestors and his
mother made them every Christmas. She called them pierogi.
Haluski-Kapusta
1 sm. head cabbage
Sprinkle 2 teaspoons salt through cabbage and let stand 10 minutes.
Melt 3 tablespoons butter, add 1 chopped onion and simmer for 5
minutes. Add cabbage and cook until tender. While cabbage is
cooking, make the "Haluski".
3 lg. grated potatoes
2 tsp. salt
1 egg, beaten
2 1/2 c. flour
Add beaten egg to grated potatoes and mix thoroughly. Add flour and
salt which have been sifted together. If dough seems stiff, add a
little warm water.
Drop bits of dough into boiling water, do not drop by spoonful, just
a little dough at a time, until all dough is used.
Cook until they come to the top, remove from stove, drain and rinse
once in lukewarm water. Drain in colander and place in bowl. Mix
cabbage with the "Haluski" and serve.
Cottage cheese, about 3/4 pint, and melted butter can be a
variation. Fried sauerkraut instead of the cabbage. Cooks.com
Chris in NM
Fried Cabbage And Noodles
1 lg. head cabbage
1 stick butter
Very large skillet
1 lg. bag egg noodles
4 qt. water
4 qt. saucepan
Salt and pepper
Soy sauce
Leftover meat (such as ham, beef, chicken, even tuna may be added)
Cut cabbage in half. Slice into shreds. Heat skillet, fry cabbage
with butter until browned. Cook noodles in 4 quart saucepan with
water. Drain when done. Add to cabbage, on low heat tossing until
noodles are well mixed in with cabbage and butter. Add salt and
pepper, meat if desired. Use soy sauce as condiment. Source:
http://www.nancys-kitchen.com
Chris in NM
JL in South Jersey, thank you for your recipe for
Chuck Wagon Beans!
That was exactly what I was looking for! Shirlee from Michigan,
Mary, Va, and Caroline MO are all looking for the sugar free 5
minute pie. I did a search on the newsletter index page and found
the following. There are more there, too.
Hi Nancy: So many of the ladies are requesting sugar free and/or low
fat recipes so I'm going to send a few I have accumulated...hope
they like them.
Scarlett in FL
5 minute Key Lime Pie
1/4 c. water
1 pkg (4 serving size) sugar free lime flavored gelatin
2 containers fat free key lime pie yogurt
1 tub (8 oz) reduced fat non dairy whipped topping
1 Keebler Reduced Fat Graham pie crust
1. In microwave-safe measuring cup, heat water on high (100% power)
for 45 seconds to 1-1/2 minutes or until boiling. Whisk in gelatin
until dissolved. In large bowl, whisk together gelatin mixture and
yogurt. Fold in whipped topping. Carefully spread in crust.
Refrigerate at least 4 hours or until set. Garnish as desired. Store
in refrigerator. Yields 8 servings. Scarlett in FL Chris in NM
Strawberry Pie
4 cups sliced strawberries
2 cups water
1 package strawberry sugar free Jell-O
1 pkg Vanilla COOK AND SERVE (not instant) sugar free and fat free
pudding
Slice strawberries and place in bottom of pie plate. Add water,
Jell-O and pudding in saucepan and bring to a boil. Boil for about
45 seconds to one minute. Pour over strawberries. Let cool for about
15 minutes. Refrigerate for about 3-4 hours before serving. Serve
with Fat Free Cool Whip.
NOTE: You may substitute any fruit such as raspberries, peaches,
blackberries, etc. Use the matching flavored Jell-O to the fruit you
use. If you use blackberries, use the mixed berry Jello. Scarlett in
FL in the 11/23/2008 newsletter
Chris in NM
I have also submitted the following recipe a couple of times and it
is so good!
Tangy Lemonade Pie
- TNT - from a good friend
1 pkg. (3 oz.) sugar free lemon gelatin - she used regular
1 pkg. (8 oz.) reduced fat cream cheese, cubed - she used regular
1 3/4 tsp. sugar free lemonade drink mix - Crystal Light - or any
lemonade drink mix
1 graham cracker crust - 8" - can use reduced fat
6 tbl. Cool Whip - can use reduced fat
Prepare gelatin according to package directions. Refrigerate until
almost set. Transfer to a blender or food processor. Add the cream
cheese and lemonade mix; cover and process until smooth. Pour into
crust. Refrigerate overnight. Serve with whipped topping.
Chris in NM
Bill in Ohio, your link to the bread recipe on the message board
showed an error when clicked on. What recipe was this?
Chris in NM
Top 100 Recipe Sites
Does anyone have a recipe for an Easter pie,
I can remember my husband's aunts who was Italian making it
every year for Easter and it was delicious, I know it had ham,
cheeses but can't think of what else was in it.
thanks, Sally in Pa
I needed to make some quick cookies yesterday, so I dug out this old
recipe. You can also use other combinations of cake mix, chips and
frosting.
Robbie In
German Chocolate Bars
Using Cake Mix and Frosting
2/3 cup butter or margarine, softened
1 box German chocolate cake mix
1 cup semisweet chocolate chips
1 container coconut pecan frosting
1/4 cup milk
Preheat oven to 350°F (325°F for dark or nonstick pan). Lightly
grease or spray bottom and sides of 13x9-inch pan.
In medium bowl, cut butter into cake mix, using pastry blender or
fork, until mixture looks like fine crumbs. Press half of the
mixture (2 1/2 cups) in bottom of pan.
Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop
frosting by tablespoonfuls over chocolate chips. Stir milk into
remaining cake mixture.
Drop by teaspoonfuls onto frosting layer.
Bake 24 to 28 minutes or until cake portion is slightly dry to
touch; cool completely. Refrigerate until firm. For 48 bars, cut
into 8 rows by 6 rows. Store loosely covered.
Robbie IN
Hi,
Years ago my Mom would make a very moist yellow cake with Miracle
Whip (not mayonnaise)would any of your cooks out there have that
recipe??
Sue
I am trying to plan ahead for Easter. Does anyone have any
favorite Easter recipes they would
share with me. I am a new wife that doesn't KNOW how to cook. I
would love recipes that have only a few ingredients and are very
simple to make. My husband would appreciate it very much.
Carol
Monkey Bread
3 cans biscuits (10 biscuits to a can)
1/2 c sugar
1 T cinnamon
1/2 c butter
1 c brown sugar
2 t water
1/2 c nuts, optional
Quarter biscuits, roll in cinnamon & sugar that have been mixed
together. Put in greased bundt pan. Belt butter, brown sugar &
water; boil 2 minutes & our over biscuits. Bake at 325 degrees for
25 minutes.
Sue
Pineapple Bread
Pudding
20 oz. can crushed Pineapple, drained
6 slices Bread, cubed (trim crust if desired)
3/4 stick Butter, cubed
1/2 cup Sugar
4 Eggs, well beaten
Mix all ingredients together, pour into 9X9 greased baking dish.
Bake at 350 for 25 - 30 minutes, or until browned and bubbly. If
butter rises to top, just open and let run into pudding. Cool and
serve warm.
ML
My grandma used to serve a dish she called
fried apples - it had apple wedges in a cinnamon sauce. Does
anybody have this recipe?
Linda
Stuffed Pepper Soup
2 pounds ground beef
I envelope dry onion soup mix
1 (28 ounce) can diced tomatoes, undrained
1 (28 ounce) can tomato sauce
2 cups cooked white rice
2 cups chopped green bell peppers
2 beef bouillon cubes
1/4 cup packed brown sugar
4 tablespoons cider vinegar
1 teaspoon black pepper or seasoned pepper
Brown beef in a large saucepan or Dutch oven; drain. Add dry soup
and stir. Add remaining ingredients and bring to a boil. Reduce
heat, cover
and simmer for 30 to 40 minutes or until peppers are tender.
Linda
Rice Pudding
1 cup cooked rice
2 cups milk
1/2 c. raisins
2 beaten eggs
1 T. margarine
l/2 cup sugar
nutmeg
Beat together sugar, milk and eggs. Add to rice, then add margarine
and raisins. Mix. Pour all ingredients in baking dish. Sprinkle with
nutmeg. Bake at 350 for 30 min. (I like to give it a stir after 20
min.)
Linda
Nancy,
Does anyone have a recipe for Creamed Spinach?
Lisa
Hi Nancy - Help, my Mom has been looking for a recipe for tomato
florentine soup.
SL
I'm still looking for a recipe that contains sweet potatoes,
marshmallows, corn flakes a mix and rolled in corn flakes.
BJ
Borden's Chili
Mayonnaise 1926
Here is a recipe for Chili Mayonnaise from The Borden Company 1926
cookbook:
3/4 cup Borden's Condensed Milk
1/4 cup chili sauce
Blend thoroughly and serve with plain lettuce or vegetable salad.
Linda C
Nancy, can you tell me what size can it calls for when it says,
"Number 2 can tomatoes." Thanks for your help.
BJ
Last night I tried a tomato gravy recipe. My family enjoyed it. It
was very creamy and had a lot of flavor.
BJ
Tomato Gravy
2 c tomato juice
2 c water
1 c cream
1/2 c milk
2/3 c flour
1 t salt
Heat tomato juice to boiling, add salt. Stir together in separate
bowl, cream, milk & flour. Add to 1st mixture & stir until thick.
BJ
Pina Colada Cake
1 box yellow cake mix
2 8oz frozen coconut thawed and squeezed dry
1 12oz cool whip
1 can sweetened condensed milk
1 small can cream of coconut
Prepare cake according to package direction plus 1 package coconut.
Mix sweetened condensed milk and cream of coconut. When cake comes
out of oven poke wholes in cake with a fork and pore mixture over
hot cake. Let cake cool and then mix the other coconut and cool whip
spread over cake, chill.
This cake can be made ahead.
Sue
Mandarin Orange Cheese
Pie
8 oz. softened Philadelphia Cream Cheese
1/4 cup orange marmalade
2 cups whipped topping ,thawed
2 cans mandarin oranges, well drained
9 in. graham cracker pie crust
Blend cream cheese and marmalade; stir in whipped topping. Place a
single layer of oranges on bottom of pie crust. Spoon filling over
oranges. Decorate top with extra oranges. Cover and chill overnight.
Garnish with more topping if desired.
This is very good and SO easy !
Sue
Good Morning,
I just wanted to send a thank you to those who sent in
Easter Egg
recipes..I know I will be making eggs for the next several weeks.
Thank you all.. and thank you Nancy for the hard work that you do in
putting this newsletter together.. I know we all get joy from your
newsletter.
Have a great day.
Stephanie in Pa
Nancy, I am looking for a Tried and True recipe for what I believe
is called a Texas Sheetcake. The base is a chocolate cake with a
cooked chocolate/pecan frosting on top. Hope someone can help.
As for the fried bread - I make a biscuit dough with a little extra
milk added (works with cornbread too) and spoon it into my skillet
with some heated margarine or butter flavor Crisco (can use oil too
but make sure the oil is hot so it doesn't soak in too much), fry on
both sides. My mom used to make hers in a big skillet and called it
"hoe cake".
Arvilla
Hi Nancy,
I hope all is well with you and your furry pal. Keep sending stories
about him. I love kitties and he is one smart kitty.
Does anyone know a site to go and find nutrition amounts in a
recipe? I want to make Helen's Special Beef sent by grannym/IL and
the doctor has me on a low fat, low cholesterol diet. This sounds
wonderful.
Brenda/Alabama
I remember eating these when we were kids in the (40's).
Peanut butter and home made mayonnaise sandwiches.
Homemade Ketchup sandwiches.
Sliced cold potato with Moms homemade ketchup sandwiches.
My favourite - Brown sugar sandwiches.
Homemade pickle sandwiches.
Ground bologna with mayonnaise and relish to make a spread ( I still
make this one).
Good thing my mother liked to make homemade bread to go with all the
above trimmings
Just like alot of other things in the ( 40's ) - you did or went
without
Guess we all survived !
Joanne
South Western Ontario
For Alice in Illinois we had that bread during my childhood growin
up in Virginia also. My Mother called it pone bread and we enjoyed
it at every meal. I know she used self rising flour maybe about 2
cups, and tablespoon or so of melted butter then added milk to form
a soft dough. Shaped it into a round pone on a floured board. Then
fried golden brown in a cast iron skillet with a mixture of lard and
butter. Flipping it to brown on the other side. Oh so very good and
never had leftovers at our table of 9 kids. I have not had this
bread in many years. Now that you have stirred up the memory I think
I am going to make myself a pone.
Dee in Canada
Nancy and Ditto, Alice from Central Illinois wanted a recipe for
Fried Bread. Alice, I think this is what you want. My older sisters
use to talk about Mother making it for them when they were growing
up.
AtlantaPat
Old Fashioned Fry Bread
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening
and water. Add only enough water to make dough stick together. Knead
dough until smooth, make into fist-sized balls. Cover them with a
towel for 10 minutes then pat them out into circles about the size
of a pancake. Fry in hot cooking oil in cast iron skillet until
brown on both sides. Drain on paper towels, serve with jam. Enjoy!
Pat
Hi Nancy:
Forgive my senior moment. I know there is no newsletter sent on
Friday and Mondays now. I guess I was just anxious to read one
yesterday morning and did not find one. Dennis at Prepared Pantry is
really doing a great job filling in for you and I enjoy his
newsletters also. He really has good products. I especially like the
Raisin Bread Mix. Have a great day and take care of yourself. Thank
you again for everything you do for us landers.
Judy in Ohio
Hi all ,
my mom use to fry bread, now her fry bread is just like eating
little mini corn cakes. She would fix her batter just like she would
be making a pone of cornbread. Then she would drop about 2 or 3 Tbls
at a time in a well greased iron skillet. II don't like sugar in my
cornbread so I omit the sugar, now she also would fry little cakes
of fried bread which she would mix self rising flour and milk or if
your out of milk she would just use water. This would put you in
mind of mini pancakes, except we ate them just like using bread. My
mom was from Kentucky and that is what fried bread is to me. I also
like to lay the butter o n top of these breads while there hot out
of the skillet Yummy but fattening, this is for Alice in central
Ill.from
Joyce in Ohio
Hello all you sister Nancy Landers! Hello Nancy, give Ditto a hug
for me! Does anyone out there have a recipe for stuffed green pepper
soup? I have one that I am trying to "tweak" and I was just
interested in knowing if anyone else has a better one.
Joyce T., Missouri
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