Return to March 2009 Newsletter Recipe Index
March 22, 2009
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Nancy Rogers
Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
We offer two newsletters
Nancy's Pantry - baking and food related tips
and information sent out on Monday and Friday.
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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..
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Best Ever Cheesecake
3 eggs, well beaten
1 block (8 oz) cream cheese, softened
3 cups sour cream
1 cup sugar
1/2 tsp salt
2 tsp vanilla
1 small pkg instant vanilla pudding
Graham cracker crust
Combine all ingredients; beat until smooth. Pour into a deep dish
graham cracker crust. Bake at 350 degrees 45 minutes. I made this
successfully with Splenda and sugar-free pudding.
grannym IL
For Jane Ann in Alabama;
You might try to go to
www.befreeforme.com You select what food allergies you
have and you'll get recipes and articles on those certain allergies.
I'm allergic to wheat, I don't have celiac disease but if I eat too
much food with wheat in it, I break out in an ugly rash. It only
breaks out in certain spots, tho, not all over. When I go wheat
free, the rash goes away. Hope this helps your grandbaby..
Bev in North Carolina
Thank you so much Fran in Ottawa for your information for my grand
child who is allergic to milk and eggs. I have copied your message
and am passing it along to my daughter. She got information from the
allergist, but talking with people who have had first hand
association with this usually pick up some hints. No one in our
families have any allergies so this is all new to us. Thanks again
so much.
Jane Ann in Alabama
Her is the correction the the spinach and artichoke recipe that I
sent in.
Rather that just send in the corrections, I am resending the whole
recipe to avoid any confusion. Sorry about the error.
Spinach and Artichoke
Dip (Correction)
10 oz package of frozen, chopped spinach, drained
1 14 oz can artichoke hearts, quartered
1/2 cup sour cream
1/4 cup of 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 in El Paso, Texas
Top 100 Recipe Sites
The weather is so nice it is keeping us busy in the garden and
greenhouse. Unfortunately there's a lot of tidying up, cleaning and
painting to do.
This is Mother's day here in Scotland. We have spent most of the day
with our Mum, Gran, Nana and Great Gran. My Mum will be 95 years
young in August and she is remarkable. She told me that my home made
bread and rolls were really nice....but not too good for her
figure!!?
I didn't get Thursday's newsletter, managed through trial and error
to find it in the archives.
Bill, my sour-dough bread was wonderful.
Even the birds missed out on the heels (crusts) as they were great.
My starter has been fed, left on the work top for 24 hours and now
in the fridge, I must remember to treat it as a living thing.
Thank-you.
One final point, I made some rolls, following The Prepared Pantry's
instructions. I used a 500g bag of Oat & Linseed bread mix in the
bread machine on the Dough programme. Although I could have
stretched the dough to 15 - 18 rolls, I made 12 oval shaped rolls,
brushed them with white of egg and sprinkled with Malden sea salt.
mmmmm I only wish that I was within a reasonable shipping distance
to take advantage of Dennis and Merry-Anns' superb range of
products.
Sylvia <Scotland>
For Sue in the 3/19/09 newsletter, this may be the recipe for which
you are searching. I have not made this recipe. It comes from an old
cookbook that a friend gave me and I have copied it as the recipe
appears. It did not list specific baking times. I hope this helps
you. There are many Chocolate Miracle Whip cake recipes and you
might be able to leave out the cocoa in these recipes to make the
white cake you desire.
Robbie In
Miracle Whip Cake
2 c. all-purpose flour
1 c. sugar
1 c. water
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1 c. Miracle Whip
1 tsp. vanilla
3 tbsp. cocoa for dark cake (optional)
Mix ingredients just enough to blend. Oven at 350 degrees. Bake in 2
greased and floured layer pans until done. This cake is delicious
and moist.
Robbie In
Everything You
Need to Know About Rice
Lori in Topeka I always brine my pork chops,
especially the bone in center cut ones. I like to add a bit of brown
sugar to the brining solution and leave the chops in for at least 2
or more hours. Since I'm only brining one or two chops I make a
brine of 1 cup water to a tablespoon of kosher salt and a tsp. of
brown sugar. After rinsing them, I dry them on a paper towel and
spray with Pam. You can add the seasoning of your choice. Then I
grill them about 5 or 6 minutes a side and they come out nice and
juicy and much more tender. Pork is so lean these days it tends to
be dry and tough if I don't brine them.
Carol in MA
Hi Nancy, Re: N/L 3-21 for Karen, SW Ark. Check with some
www.rescue.org
or a local vet. They may have a "friendly"
trap to loan you. Set it with food, and then cover the trap
except the door with an old towel or rug. Also check about a low
cost "trap, alter, release" organization in your area. We purchased
a trap, used the above method and trapped 4 adults and 2 kittens.
The cost was about $25-$30 per animal this is included a rabies vac.
(which is mandatory). We warned that these were feral cats. We have
now one tamed and inside only.
Margaret. Tulsa
For the past week I have been battling the stomach virus. Just about
the time I think I am over it I am not feeling well again. It has
been difficult getting the newsletters done. Work some, rest some,
work some.
Nancy Rogers
Nancy and All the Good Cooks: I printed a recipe 4 ~6 weeks ago, and
of course, I have miss placed it. It is a 'salad
dish' with strawberries, pineapple, cream cheese and may have
had other ingredients. I checked the Strawberry Recipes on the side
column and could not find it. Maybe I got it on Tona's Recipes that
I know lots of your people follow, too :):) Maybe someone could
direct me ??
Thankx, Anita S. in Olean, New York
Mary in Poland, OH (NL 21 Mar)
I enjoyed your recipe for Heluski. My
grandmother was Czech and I have made them since I was very young. I
don't use as many eggs but the rest is very similar. We fry cabbage
in bacon grease or butter and mix the Heluski in with them. My
husband liked for me to add Bratwurst to the mix. I also use the
Heluski in a beef based soup broth my grandmother made, Yummy.
Anita in Camarillo
P. S. My newly adopted 8 yr old cat is settling in after 2 weeks and
her personality is starting to show. One thing is that she covets
every thing I eat. She is a love.
Hi Nancy! Thanks for putting a new search area at the bottom of the
message board! How handy! I eagerly await and thoroughly enjoy each
newsletter! One of my favorite things to do first thing in the
morning is to see if I can help any of our “family”! Thanks so much
for all you do, Nancy!
Carol, a new cook, and everyone the 3/2008 newsletter index has a
lot of T & T Easter recipes posted. Check them out!
http://www.nancys-kitchen.com/2008-March-Recipes/ .
Linda, is looking for a fried apple recipe like her grandma made.
Lisa had one in the 2/18/09 newsletter towards the top of the
letter.
Granny's Fried Apples
2 quarts small tart apples, unpeeled
1 cup light brown sugar
1 teaspoon ground cinnamon
3 tablespoons butter
Cut each apple into 6 wedges; core. Place in 10 inch skillet.
Sprinkle with brown sugar and cinnamon; dot with butter. Cover with
lid or foil. Place skillet on cold burner; turn heat to low. Cook,
stirring only occasionally, until tender, about 45 minutes. Uncover
and cook 3 to 5 minutes longer. Serve warm. Makes 6-8 servings. Lisa
Chris in NM
Also, in the 6/5/2005 newsletter I found a good one that I believe
is similar to the one my grandmother made also.
“In the June 3rd newsletter there was a request from Lesleigh in PA
(Lehigh Valley) for a fried apple recipe-this one is very good.
Thanks Nancy for your dedication to this wonderful newsletter-hope
you are feeling better every day!
Cracker Barrel Fried Apples
(copycat/clone)
6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly into
the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover
and cook over low heat for 15 minutes, until apples are tender and
juicy. Sprinkle with cinnamon and nutmeg. Teri in Illinois”
Chris in NM
Arvilla, here is one I have made and also eaten lots of times. I
have also made a variation of this putting 2 tsp. cinnamon in the
cake batter. Nancy posted my variation in the Old Fashioned recipes
section. It is posted as cookie sheet cake.
Texas Chocolate Sheet Cake
(T & T)
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. cocoa
1 c. water
Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over
medium heat and bring to a boil. Pour over the flour and sugar
mixture. Mix well. Add all other ingredients. Mix well. Pour into a
greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie
sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23
minutes. Ice while cake is hot.
Chocolate Frosting
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. vanilla
Five minutes before cake is finished, make frosting. Mix together
butter, cocoa and milk. Cook over medium heat and bring to a boil.
Remove from stove and add sugar, nuts and vanilla. Mix well. Pour
over cake while hot.
http://www.nancyskitchen.com/chocolate_cake_recipes.htm Chris in NM
Thanks Bill in Ohio for the info on Griddle Flour Bread/ Southern
Biscuits on the message board!
Ella in CA is anxious to hear remedy for the soggy, leaky pecan pie
crust herself. Hers seem to do the same thing. Ella, if you go to
the 3/18/09 newsletter, about 1/2 way down, I answered that
question. I haven’t seen any other postings on leaky pie crusts,
though, so there is just the one I sent in. Chris in NM
Joyce T., Missouri, looking for a stuffed green pepper soup, look no
further!
Stuffed Green Pepper Soup
from friends T & T
2 lbs. ground beef
2 qts. water
1 (28 oz.) can diced tomatoes, undrained
1 (29 oz.) can tomato sauce
2 c. cooked long-grain rice = 1/2 c. uncooked
2 c. chopped green bell peppers, about 2 large peppers
2 beef bouillon cubes
2 tbl. packed brown sugar
2 tsp. salt
1 tsp. pepper
In 6 qt. saucepan or Dutch oven, brown beef and drain. Add remaining
ingredients and bring to a boil. Reduce heat; cover and simmer for
30 - 40 minutes or until tender. This can also be cooked in the
crock pot. Makes about 16 servings. Posted under soups on Nancy’s
message board. NOTE: I add the rice in dry as the soup simmers for
quite a while. The rice will be cooked! Chris in NM posted in the
2/3/09 newsletter
SL, Nancy has a great T & T Tomato Florentine Soup recipe for you.
Tomato Florentine Soup
3-1/2 C chicken broth
1 (14oz.) Can stewed tomatoes, sliced (I broke them up a bit as
well)
12 oz. V-8 juice
1 can tomato soup
2 t sugar
1 10 oz. Package frozen spinach thawed and squeezed dry
Dash of ground nutmeg
Salt and pepper to taste
Combine all ingredients, blending well. Cook until spinach is
tender. If you decide to make it, you could decorate with croutons,
a splash of parmesan - whatever Serves 6
I didn't add salt and pepper or any other seasoning - but you could.
I also doubled the recipe because we DO like soup here. Rosemarie in
rural Kansas City in the 3/2008 newsletter index.
Source:
http://www.abbyskitchen.co.uk
Chris in NM
Lisa, 1/5/2009 and 1/9/2009 both have recipes for creamed spinach.
There may be more in various Jan., 2009 newsletters also as I saw a
reference to “all the recipes”.
http://www.nancys-kitchen.com/newsletter-index.htm
Chris in NM
BJ, when it says a # 2 can, that means the normal size – about 14 to
15 oz. size cans you see in grocery stores and usually buy. They can
vary from 14 to 15 ½ oz. each.
Chris in NM
Sally in Pa , I found a recipe for you at the following location. I
am not posting it because I don’t know if we can or not. It looks
like a frittata that I make occasionally for brunch when we have
company. Yummy, too!
http://www.kingarthurflour.com/recipes/italian-easter-pie-recipe
Chris in NM
Hello to Nancy and all Nancy Landers,
I need recipes for HEALTHY, good, quick, and easy to prepare snacks
suitable for adults. Thank you all in advance. Reading all of the
recipes and comments posted here just makes my day.
Linda C. in ABQ
Italian Easter Bread - (Pupugulovo)
1/2 cup mixed candied fruit or coarsely chopped maraschino cherries
well drained
1/4 cup blanched almonds, slivered
1/4 cup sugar
1 tsp salt
2/3 cup warm milk (just barely warm)
2 Tbsp butter, softened
2 eggs
3 cups flour
1 pkg yeast
1/2 tsp anise seed
This recipe can be made with or without putting in the decorative
eggs as follows.
7 raw eggs, dyed
vegetable oil
Add all ingredients, except the anise seed, dyed eggs, and oil, in
the order listed.
Add the anise seed after the ingredients are thoroughly mixed.
Lightly rub the dyed eggs with oil. After the first rise, turn the
dough onto a lightly floured board.
Punch the dough down and divide in three pieces.
Roll each piece into a 16" rope. On an oiled cookie sheet, pinch one
end together and loosely braid ropes. You can leave in one long
braid, or form into a ring. Pinch the ends together. Gently pull
apart ropes and tuck the eggs into the openings. Cover and place in
a warm (not hot), draft free place. Let the dough rise until
doubled, about 30 minutes.
Bake at 350°F for 30-35 minutes or until golden brown. Cool on a
wire rack.
Some cooks like to coat the bread with an egg wash to give it a
glossy look. Others dust the bread with confectioner's (powdered)
sugar. Some like to use colored sugar as a topping.
The choice is yours
No name was included with message.
I want to thank everyone for the Heluski
recipes. I will pass them on to my daughter. She loves to try
new things and is a very good cook.
Mary Jo in MD.
This is for BJ who in the 3/19 newsletter needed to know what a
#2 can is. No. 2 = 2- 1/2 cups or 20
ounces.
Robbie In
These muffins are large, moist and have the added bonus of only two
ingredients.
Brownie Muffins
1 box Devil's Food cake Mix
1 can (15 oz.) pumpkin
Mix the two ingredients together. Do not add anything else that the
cake mix normally would have added. No water, no oil, no eggs,
nothing. Just the dry mix and the canned pumpkin. The batter will be
thick, just mix until it's all incorporated. Spray a muffin tin with
non-stick spray or use paper liners. Fill, bake at 400 degrees for
20 minutes. (I found 18 minutes was sufficient). Makes 12 muffins or
36 mini muffins.
Note: These taste totally chocolate. I could not detect the pumpkin
flavor at all. I have not tried it with a white or yellow cake mix,
but plan on doing so. If anyone has, please post how they came out.
Jan in MO
Hi Everyone,
Would like to thank Dawn for sending in the recipe for
Moroccan Roasted Chickpeas in the March 19th
newsletter. They are amazing! Baked the first batch at 40 minutes
but did the second at 44 minutes so they would come out a little
crunchier. My DH and I just love these and I'm sure I'll be making
them often.
Jan in MO
In response to the fried bread, we call them hoecakes (not sure on
the spelling)..I just use
Hoecakes
two cups of self rising meal,
one third cup self rising flour,
one egg
add enough milk to mix up good..(not real thick & not to liquidly
either--little thicker than pancake batter))
Melt some oil, lard or bacon grease in a skillet (if I use bacon
grease I like to add a little to the batter) when grease is hot just
fry them like you fry pancakes. They are sooo good with butter added
while hot....also taste great w/green onions. If you try them I hope
you will like them as much as I do...
Lucy (in Ky.)
Florence in Indiana asking for a recipe for stuffed peppers.
Stuffed Peppers
6 green peppers
1 lb. Ground beef
1 can tomato sauce
½ onion, chopped
1 clove minced garlic
1 Tbs. Worcestershire sauce
1 scant cup Minute Rice
Mix all ingredients together. Cut stem ends from pepper and remove
seeds. Stuff peppers with meat mixture.
Bake 350 degrees. Cover them and bake for about 45 minutes to 1
hour. Then take foil off and let brown a little or until done.
Susie in Arkansas
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