Return to March 2009 Newsletter Recipe Index
March 24, 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.
Paypal Address
We offer 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..
I do not remember who posted the strawberry magic cake but I wanted
to say thank you. I copied the recipe but not the name. My family
has fell in love with this cake. Hubby loves to take it to work and
said it does not even need any cool whip. I am going to try it with
different flavors of Jell-O and different fruits too. We had a
family dinner and they ate a whole cake Sunday and left crumbs in
the pan.
Strawberry Magic Cake
Amy B in Tennessee
http://waylandcook.blogspot.com/
New and Updated Pages
Marinade Recipes
Cool
Whip Recipes
Making a
Budget
How to Fix Credit Report Errors
Making
a Birdhouse from a Strawberry Basket
How To
Make Your Own Bird House
What
Happens If You Do Not Pay Credit Card Debt
How to Buy a New Refrigerator - Some Helpful Tips
How to Practice Proper Care For Your Refrigerator
How to Green Your Refrigerator
How to Save Money - Refrigerators and Freezers
Just in case you didn't get enough corned beef over St. Patrick's
Day, here's another easy and good one for you to try.
Crockpot Reuben
Casserole
1 pkg. (8oz.) noodles, cooked
1 can corned beef
3 1/2 cups sauerkraut, drained and washed
6 slices American cheese
16 oz. sour cream
1 can(10 1/4oz) cream of chicken soup, undiluted
6 slices Swiss cheese
Coat a 4-quart crock pot with non-stick spray, layer in order given,
half the noodles, half the meat, all of the sauerkraut, and all the
American cheese. Mix the sour cream and the chicken soup together
and layer with half of the soup mixture. Repeat, layering the rest
of the noodles, meat, soup mixture and then lastly the Swiss cheese.
Cook on HIGH for 2 hours, so that it bubbles well. Turn down to LOW
for 1 or 2 hours. It helps to stir before serving, to mix the layers
together some.
Linda C
Hey Nancy and 'Landers... Yes you too Ditto (Tristan and Nermal say
Hi!)
I have a question for all of you amazing cooks out there. I have
recently started cooking with fresh vegetables.
But a long time, I used canned. But now... I can't go back to the
canned stuff... it's just...well... yuck! I buy either fresh or
frozen most of the time, except green beans and peas I buy those in
the can. Ok, now to my question. I absolutely love asparagus! I had
never had fresh asparagus until last year when I tried a recipe on a
whim, but it called for fresh, not canned. Well, Now I am addicted,
I have to have it at least once a week, but I don't have many
recipes! I usually just saute it in a little butter and garlic,
until its slightly limp. I cant stand it soft and mushy! So if
anyone has any asparagus recipes. I would greatly appreciate it!
Also, I am sorry I haven't been around much lately. My father in law
had a heart attack 3 weeks ago, and had a few stints put in. Also, I
broke my ankle. I have always been a klutz! between all of that, and
dealing with my 3 little ones, I haven't had much time for anything
lately! Thank you Nancy for everything that you do, You are my
lifesaver! If it wasn't for all of you, I would still be cooking the
same old things and never trying anything new! Thank you!
Chrissy in Middle Georgia
Comment
You may want to check Nancy's Kitchen recipes. There is a section on
asparagus recipes.
http://www.nancyskitchen.com/asparagus-recipes/
Hi Nancy - I just got this great tip via email and just had to share
it with all your readers. This will be wonderful for potato salad or
several potato dishes.
Peeling Potatoes -
http://www.youtube.com/watch?
Janie in Upstate NY
Dear Nancy, I looked online, and really could not find any recipes
for St. Joseph Day, bread or doughnuts
that are fried. Can you help.
Arline
Cooking Tip
When making fresh ravioli, instead of fresh pasta use wonton
wrappers. They're easier and faster.
Linda C
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.
You might want to read this and tell this to your children,
grandchildren, nephews, nieces and anyone else who keeps ALL
OUTDATED pancake mix, Bisquick, brownie
mixes etc. Please remember to check the dates on the packages.
http://www.snopes.com/medical/toxins/pancake.asp
Nancy in the 3/22 newsletter Anita S. in Olean, New York was asking
for a "salad dish" that had pineapple, strawberries and maybe cream
cheese. I have had the following recipe for years and have used it
often.
Pineapple
Strawberries Salad
1, 8 oz., pkg. cream cheese, softened
2 to 3 tablespoons honey, I use about 1½ tablespoons
1, 16 oz., pkg. frozen strawberries, crushed or you can use 2 cups
fresh strawberry hulled & crushed
1, 8 oz., can crushed pineapple, very well drained
Combine cream cheese and honey in a bowl. Add strawberries and
pineapple., blend well. Pour into a freezer tray and freeze 2 hours.
Cut into 4 portions. You can serve it on lettuce leaf and garnish it
with a fresh sliced strawberry. Serve 4.
The next 2 we have had at friends homes over the years.
Special Strawberry
Salad
2, 8 oz., pkgs. cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar, granulated
2, 10 oz., pkgs. frozen sweetened
strawberries, partially thawed
2 cups mini marshmallows
1, 12 oz, can crushed pineapple, well drained
1, 8 oz., tub whipped topping, about 3 to 3½ cups
½ cup pecans or walnuts, chopped
Combine all ingredients, pour into a mold or freezer safe dish and
put in the freezer. Freeze thoroughly. Take salad out 15 to 20
minutes before serving to make it easy to slice. Cut into wedges or
squares to serve. Can serve 12 to 20 depending on how big the pieces
are.
Champagne Salad
1, 8 oz., pkg. cream cheese, softened
3/4 cup granulated sugar
1, 12 oz., frozen sliced strawberries, thawed
1, 10 oz., tub Cool Whip
1, 15 to 20 oz., can crushed pineapple, drain well
2 bananas, sliced or diced
1 cup pecans or walnuts, chopped
First cream sugar and cream cheese, Add strawberries with juice,
drained pineapple, bananas and nut. Fold in Cool Whip and freeze
overnight in a 9x13" pan. Depending on size of portions you can
serve 12 to 15.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
For Carol who is planning her first Easter dinner (3/19/09
newsletter), How many people will be at your dinner? Are you
planning to fix ham, turkey, lamb or another main dish? You might
want to ask your husband to help prepare the menu, as he may have
specific foods that he associates with Easter. Our typical Easter
menu is ham, scalloped potatoes, rolls or homemade bread, tossed
salad, fresh fruit salad, deviled eggs, and a variety of pies and/or
a cake. You can give us an idea of your menu it will be easier to
provide easy recipes for you.
Robbie IN
Nancy I was way behind on my newsletters and Chris' recipe for the
Texas sheet cake was the first I saw.
Low and behold, there were more in the
earlier newsletters - thanks to all - I have
saved each variation and will try them all.
Arvilla
I attended a pot luck several weeks ago and someone brought
truffles that were to die for. The lady
said they were made with cream cheese and chocolate, dipped in
chocolate then rolled in nuts however she couldn't remember the
exact amount of cheese or chocolate. If anyone has this recipe I
would really appreciate a copy.
Marge in So. CA
Thank you to Gina in Indiana for her
Strawberry Magic Cake.
The strawberries are "coming in" here in the deep south and I am
ready to try something different. This sounds just wonderful.
Susana in Louisiana
Top 100 Recipe Sites
Does anyone out there in Nancyland have a TNT recipe for
Texas sheet cake with a cooked coconut pecan frosting? a
person at work asked me for mine but all I have is the buttermilk
brownie recipe, she is looking for something thicker and more cake
like.
Thanks in advance! Lori in NE
This is in reference to all the questions about fry bread. When we
lived in New Mexico we would go to the fair and there would be
American Indian women making and selling fry bread. They would be
sitting on the ground with a large cast iron kettle and fried a
round flat piece of dough. After it was done it was served with
honey or sugar if I remember correctly. Chris in New Mexico might be
able to fill in as to just what this bread was. All I remember is
that it was delicious but I doubt if it was the most healthy treat
but you know sometimes you have to just indulge in the good things.
Hope you are feeling better Nancy - do so enjoy the newsletter and
do same many. My recipe notebook is getting quite thick.
Janis in Missouri
Nancy, this is to Arvilla who asked about a Texas Sheet Cake. I use
the following recipe that was given to me by a friend from my
childhood. It is her mother's recipe.
Luv's Chocolate Cake
Preheat oven to 375. Grease and flour a 9x13 baking dish or pan.
In large mixing bowl mix together the following:
2 cups sugar
2 cups CAKE flour
3-1/2 tablespoons cocoa
In a saucepan, heat 1 cup water, 1 stick oleo, and 1/2 cup vegetable
oil. Heat until oleo is melted. Remove from heat and add 1/2 cup
buttermilk, 1 teaspoon vanilla, 1 teaspoon baking soda, and 2 eggs
(beaten). Add eggs to small part of mixture so the heat from melting
does not cook eggs.
Pour into prepared pan. Bake for 20-30 minutes until it tests done
with toothpick.
Frosting: Put 1 stick of oleo, 2 tablespoons cocoa, 6 tablespoons
milk in sauce pan, bring to boil. Boil for about 1 minute. Add 1
teaspoon vanilla and 1 box powdered Confectioner's sugar. Blend
together. Frost cake while it is still warm. Can add pecans to icing
if desired.
Zelda in Kemp, TX
Hi Nancy! Loving all these newsletters, get so much from them. Give
Ditto a hug from me!
Wanted to tell Robbie In that the
Sweet Potato Ball recipe with the cornflakes
you sent in 3/20 is the exact same as what my Mother taught me to
make many, many years ago. She always made them for Thanksgiving and
we could not wait to dig in to them, they are so good. My kids fell
in love with them also, but just having for the holiday was not an
option! They are made several times a year!
Lori in Topeka, I always brine my pork chops.
What a difference it makes. I like to add fresh herbs to the brine,
such as a sprig of rosemary and also add smashed garlic. Do the same
with the chicken. Just always remember to rinse and pat dry before
continuing with your recipe.
Billie in Fl
Hello everyone, Wow! I've been off sick for a few days, and come
back to find several people are interested in the
5
Minute Sugar Free Pie I have been experimenting
with. I cannot take the credit for the pie, as it was originally
sent in on 11/23/08 by Scarlett in FL. It was a recipe for 5 Minute
Key Lime Pie but I make it a little more sugar free by changing the
cool whip to sugar free, and the graham cracker crust to sugar free.
I have found the sugar free graham cracker crust likes to crumble,
and if you follow the directions on the package to make it less
crumbly, you are adding fat if I remember right, so the fat free
crust is just as practical.
One word of caution, be careful if you
are going to use your microwave to boil
your water. The first time I tried it
with this recipe, the water actually "blew up" in the microwave. I
happened to have had my face up close to the microwave window
watching for the water to boil, when there was a loud pop, the glass
measuring cup actually jumped, and the water exploded everywhere
inside the microwave. I know this sounds impossible, but I actually
felt the impact since I was right up against the window looking in.
Thank God it was a sturdy made door and glass in the window. A few
days later, I received an email from a lady at one of our sister
churches about that very thing. Of course I had to tell her of my
experience with it.
Has anyone else ever have this happen or heard of such a thing
happening? I listed several different flavors of pie that we have
tried. If anyone tries new flavors, I would appreciate you sharing
with us. There are several combinations. Sort of reminds me of the
time the 2 ingredient fudge was so
popular, and the many many many different flavors we all
experimented with.
Have a great day everyone!
Dee in S. Illinois
Comment
More on water
"exploding" in the microwave.
Nancy Rogers
Nancy!
Re: Sunday, March 22
newsletter
Do not feel alone. That dreadful stomach virus has been haunting me
for several weeks. When I saw the doctor, thinking it might be
something else since I rarely have a stomach ache, he told me that
it was likely that virus and just when you think it was over it
comes back. I would go into more detail but not in a cooking
newsletter. Do use the BRAT diet. The rice and bananas get old but
do the trick.
An old lurker, Mary, Gainesville, VA
Comment
Today is the first day I really felt better. Glad I am finally
getting over this stomach virus.
Nancy Rogers
Seeing as cabbage was only 9¢ a pound during
St. Patrick's Day. I purchase a few heads, below is listed a
couple of recipes, I think I got the recipes from an Internet friend
in Pennsylvania quite a few years ago, they are really good and I
would say are keepers.
Cabbage Casserole
1 medium head cabbage, sliced
1 10 ounce can cream of chicken soup
1/2 cup shredded Cheddar cheese
1/2 tsp salt
pepper to taste
1/4 cup bread crumbs
Butter
Parboil sliced cabbage for 5 minutes in sauce pan, drain. Alternate
layers of cabbage and soup in 1-1/2 quart baking dish. Sprinkle
cheese over top. Add salt & pepper. Sprinkle with bread crumbs, dot
with butter. Bake at 350° for 30 minutes.
Creamed Cabbage
4 cups sliced cabbage
Salt to taste
1/2 cup water
1 cup whipping cream or 1/2 and 1/2
2 Tbs. butter
2 Tbs. flour
1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
Cook cabbage in salted water until tender, adding additional water
as needed, drain. Return cabbage to saucepan. Add whipping cream,
butter, flour, milk, salt & pepper. Cook until thickened, stirring
constantly.
Yield: 4 to 6 servings
Note: Cook vegetables such as cabbage with the least amount of water
possible to preserve both nutrients and flavor.
JL in South Jersey
Arvilla, look in the Buttermilk recipes. I sent in the Texas Sheet
Cake with the cooked frosting.
PatZ from Texas
This is for Jane Ann Alabama who In the 3/19 newsletter wanted
recipes for her grandchild that has recently been diagnosed with
milk and egg allergies; go to the following site
www.dairyfreecooking.com They have a wide selection of recipes for
individuals with various allergies (dairy, wheat. Egg and nut). They
also offer a newsletter and a variety of information about dealing
with food allergies. You can also go to www.allrecipes.com and
choose recipe search. Type in Egg-Free Dairy-Free Nut-Free Cake and
several recipes will come up. Each recipe has reviews which may be
helpful to you. If I remember correctly, Nancy is not allowed to
post a lot of the recipes from the allrecipes site (in one year) in
the newsletter. Good Luck to you and your grandson.
Robbie In
Nancy,
Anita S in Olean, New York mentioned Tona's
Recipes. Can we get the URL address for this, please. It does
not come up in a search assisted.
Thanks, MartyS in TN
Sylvia-Scotland: that sourdough bread
recipe is great to make cinnamon rolls plus I make dinner rolls with
it also. When you come to the step of putting in the pan to let rise
before baking, I just roll it out and put cinnamon and sugar on it
then roll it up and cut the rolls and let them rise, or for dinner
rolls you can either roll out and cut with biscuit cutter or just
tear off amount you want roll into ball and let rise, enjoy.
Bill in Ohio
Re: 2 ingredient Chocolate 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>>
Jan, they are very good w/ spice cake mix! These are a favorite
recipes when on WW.
Diana in RI
Anita S. in Olean, New York, is this the strawberry salad dish you
are looking for? Nancy has a search area at the top of each
newsletter and that is how I found this.
Strawberry Pretzel Squares
Makes: 20 servings, 1 square each
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 ounces (1-1/2 [8-oz.] pkg.) Cream Cheese, softened
2 tablespoons milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 quart (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the
butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10
min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and milk until well
blended. Gently stir in whipped topping. Spread over crust.
Refrigerate until ready to use.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2
min. until completely dissolved. Stir in cold water. Refrigerate
1-1/2 hours or until thickened (spoon drawn through leaves definite
impression). Stir in strawberries. Spoon mixture over cream cheese
layer. Refrigerate 3 hours or until firm. Cut into 20 squares to
serve. Store leftover dessert in refrigerator. Sent in by AtlantaPat
for the 12/29/2008 newsletter.
Chris in NM
I put together 3 different recipes to get the following. It was so
good! We had cornbread with it.
Chris’s Chuckwagon Beans
1 pound dried navy beans
6 cups water
1 large onion -- chopped
1 clove garlic -- minced
1 large green bell pepper – chopped – I used ½ pkg. frozen mixed
color pepper strips
1 lb. ground beef
salt to taste
1/2 teaspoon oregano -- crumbled
1/4 teaspoon red pepper or less
8 ounces tomato sauce
Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat
and let stand 1 hour. Drain in colander. Add beans and the 6 c.
water to crock pot. Brown ground beef in a large skillet, when
mostly browned add onion, garlic and green pepper in pan drippings;
remove with slotted spoon to cooker.
Add beef mixture and beans to crock pot, then stir in salt, oregano,
red pepper and tomato sauce. Add more water, if necessary to bring
liquid level above beans. Cook on low for 10 hours or on high for 6
hours, or until beans are tender.
Chris in NM
For the lady looking for Tona: I believe this is hers
Almost always Tona includes her group url with her recipe.
http://groups.yahoo.com/group/cookin_with_haggermaker/
Linda R
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.
The purpose of this recipe message board
(newsletter) is to share recipes, tips and suggestions on food
related topics. Messages that promote personal issues will be not be
posted. By submitting a recipe giving nancyskitchen.com,
nancys-kitchen.com and associated sites the rights to use the
recipes in its websites and mailing lists.
