Return to March 2009 Newsletter Recipe Index
March 25, 2009
Top 100 Recipe Sites
The code to the newsletters
red highlighting -
topic of message
bold highlighting - links to a printable recipe or another
site.
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..
Thank you to all who responded to my request for the Fried Bread
like my mom used to make. I think Kay in western N.C. idea sounds
most like what I was looking for. I will be trying the other ideas
also as they sound really good and easy.
Can always count on all your wonderful cooks out their for help.
Alice in central Illinois
Today we had our Lenten Soup and Sermon, and when I made the sign up
sheet for the veggies for the soup, I had way too many sliced fresh
carrots. What do I need to do to keep them fresh until Easter? I
would like to try a recipe for scalloped carrots , but I'm not sure
if they will be ok until then. And if anyone has a really good TNT
recipe for scalloped carrots, I would love to try it! Thanks in
advance!
Kathy Clark in windy SW Kansas
Great for people who can't eat eggs.
Big Red Ice Cream
(Extra Easy)
3 cans Eagle Brand milk
1 bottle Big Red (2 liters)Or Coke, Root Beer etc.
Freeze. Good made with cream soda too.
lkc-ABQ
The newsletter is a little later and shorter
than usual. It has been one of those days, LOL. Somehow I
lost all the icons on my desktop of my computer. It took several
hours and a call to one of my computer friends to get them back. I
am one of those people that want to solve the problem all by myself.
After several hours I decided to swallow my pride and call a friend.
In about 30 seconds he helped me get the icons back again. Now that
I look back on it the whole thing is funny but it wasn't at the
time.
Nancy Rogers
Crissy in Middle Georgia asked for asparagus recipes. My husband has
a nice patch so every spring we eat a lot of it. First of all I
always peel the whole stalk with a potato peeler. This makes the
stalk more tender and you can use more of it. Besides the usual
steaming method. t is good cut up raw on salads. We put it in
omelets. Spray with olive oil, sprinkle with salt and pepper and
roast
in a 350º oven until desired doneness.
Mary Alyce
For Chrissy,
I cook my asparagus in the oven
Oven Asparagus
Wash and put on a foil line baking sheet with sides. Spritz with
olive oil, put on salt, pepper, fresh minced garlic, if you like it,
and a little lemon juice. Roll around on the pan until coasted.
Roast @ 375 for about 7-10 minutes. It is not mushy. You can also
put a little sprinkling of parmesan cheese on it for a real treat!
Phyllis W
Hi, here is the recipe for Chocolate Cream Cheese Truffles that was
requested by Marge in So. CA in the March 24, 2009 newsletter hope
this is the one you wanted. Jane from NC
Chocolate Cream Cheese Truffles
This recipe for chocolate cream cheese truffles is simple, and
produces deliciously creamy truffles with a deep chocolate taste.
This recipe yields about 24 1-inch truffles.
3 1/2 cups powdered sugar
8 ounces softened cream cheese
4 ounces unsweetened chocolate
1/2 cup cocoa powder, for rolling
Pour the cocoa powder into a shallow pie pan and set aside.
Chop the chocolate into small pieces and microwave it until melted,
stirring after every 45 seconds to prevent overheating. Set the
chocolate aside.
In the large bowl of an electric mixer, combine the softened cream
cheese and powdered sugar. Beat the mixture on medium speed for a
minute or two, until well-combined.
Stop the mixer and add the melted chocolate. Beat until combined,
stopping to scrape down the sides of the bowl as needed.
Remove the bowl from the mixer, cover it with cling wrap, and
refrigerate until the candy is firm enough to scoop, about 20-30
minutes.
Once the candy is firm but not hard, scoop it into small balls using
a teaspoon or candy scoop. (I use a melon baller). Roll the balls in
the cocoa powder or finely chopped nuts and place on a plate or into
an airtight container. When stored properly in the refrigerator,
these truffles will keep for up to a week. For best taste and
texture, serve these truffles at room temperature.
Jane from NC
Hi Nancy and Nancy-family! Thanks Nancy for submitting the link to
"exploding water" in the 3/24 Newsletter. Its nice to know its been
documented and Im not just going nuts here!
On another note, a few years ago, I bought my mom one of those
silicone cake pans from Walmart. Its the one shaped like a rose, and
its red. She has tried making cakes in it, but she said it never
gets done in the center, and doesn't come out of the pan very well.
Have any of you had the same experiences with one of these or could
share some tips? She is frustrated enough to throw it out!
Thanks in advance.
Dee in S. IL.
I recently had a water "explosion" in my convection/microwave. I was
bringing water to a boil in a Visions Ware casserole with its lid on
using only the microwave. It exploded in the oven, shattered the
dish, blew the oven door open and glass and hot water came flying
out of the oven at face height. I was standing close but hate to
think of what could have resulted if I was in front of the oven
attempting to open the door. I called the Visions Ware company and
they told me there might have been a small crack in the dish (I
don't think that was the case) or a slight imperfection which
affected the stability of the dish. I had used this dish many times
before in this manner and was shocked when this occurred.
JR in NC
Cookbook Giveaway at Nancy's Pantry
Hi Nancy and Assoc. Re; 3-24-09 Chrissy in Middle Ga. Have you tried
the asparagus raw? It is a nice change from the usual raw vegs. we
eat.
Margaret, Tulsa
Good morning all .. I have a question regarding the strawberry magic
cake recipe sent in by Gina in Indiana that was in the March 21st
newsletter. Do you think I could use canned pie filling instead of
the frozen berries ?? If so, that would give us many fruit and jello
combos. Thanks for any answers.
Donna from Elyria. Ohio
New and Updated Pages
Ham
Recipes
Jello
Recipes
Marinade Recipes
Cool Whip Recipes
Color Eggs Naturally
Natural Easter Egg Dyes
History of the Easter Bunny
Frugal Easter Basket Ideas
Easter Basket History
Making a Birdhouse from a Strawberry Basket
How To Make Your Own Bird House
Making a Budget
Why
Cats Purr
Why Do Cats Rub Their Faces on Things?
Cat Language and How to Understand It
How to Make a Birdhouse
How to Fix Credit Report Errors
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
Good morning Nancy,
Glad you are starting to feel better! It does take a while to start
to feel normal!
Joanne
South Western Ontario, I also remember all those different
sandwiches! My favorite has always been Miracle whip on white bread
with slices of Colby cheese in the sandwich. Everyone laughs and
says aack! whenever I mention it. Also back in the 40’s, 50’s and
60’s everyone made ground ring bologna with mayonnaise and relish to
make a spread for sandwiches. We all called it ham salad. Yes, I am
a product of the 40’s, 1945 to be exact.
Chris in NM
SL, Nancy has a great T & T Tomato Florentine Soup recipe for you.
Tomato Florentine Soup
March 2008
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
Chrissy in Middle Georgia who is looking for asparagus recipes in
the 3/24 newsletter, there have been several different ones sent
into the newsletter recently, besides the asparagus section Nancy
mentioned.
Arline in the 3/24 newsletter is looking for recipes for St. Joseph
Day, bread or doughnuts that are fried. I put in a search and found
that this is a Catholic/Italian holiday. There are lots of recipes
out there! The fried bread recipes that have been in Nancy’s recent
newsletters would be appropriate here. The
3/18 newsletter had a few
ideas and a recipe for fried bread.
Marge in So. CA, truffles are so good and easy to make!
Easy Truffles
1 bag (12 oz.) semi sweet chocolate chips
1 can sweetened condensed milk
1 tsp. flavoring – any flavor of your choice
Put chips in microwave safe dish. Cook on high for 30-45 seconds, or
until melted. The chips may still look like they are not melted, but
you need to stir until they are all melted. Do not over melt.
Stir in sweetened condensed milk and flavoring. Stir until well
blended. Place in fridge until firm, about 3 hours. Remove teaspoon
amount and roll into ball. After rolling into ball, roll in powdered
sugar, sprinkles, nuts, etc. Use your imagination. I place them in
the miniature muffin cups. Place in plastic containers with firm
filling lids. Must be refrigerated.
Sent into the 12/19/05
newsletter by Judy in Hays, NC
Chris in NM
Janis in Missouri, in the 3/24 newsletter asking about fry bread.
Below is what I sent into the newsletter some time ago. This is also
posted on the message board. You are correct, it is not a very
healthy treat! They are fried in lard! The recipe here uses oil for
frying, so that is somewhat better! Think of a chalupa or gordita
and the tortilla is puffy from frying before the insides are added!
The dessert one is the most popular and the best! We see some of the
Native Americans selling them by the side of the road on our way up
to Ruidoso sometimes. We have to go through the Mescalero Apache
reservation to get there.
Fry Bread
This bread is used as the basis for Navajo Tacos and can also be
folded over a stuffing and eaten as a sandwich. At special events
through the Southwest they are cooked in large round pots over open
mesquite fires by Native Americans. Fry Bread is often served
sprinkled with confectioners sugar or drizzled with honey. Sometimes
chopped onions and chiles are mixed into the dough. The Ute tribe
forms the tortillas in the same way as fry bread, but they cook them
over a charcoal grill outdoors or over an open fire. This method
also makes delicious
Fry Bread
3 cups unbleached flour
2 teaspoons baking powder*
1 teaspoon salt
1 1/2 cups warm water or milk
1 tablespoon vegetable oil or shortening
Oil or shortening, for deep frying
* Use 3 teaspoons of baking powder at high altitudes.
In a mixing bowl, combine all ingredients except oil and knead until
smooth. Rub oil or shortening over dough. Cover and let sit for
about 30 minutes. Either pat or roll out enough dough to fit in the
palm of your hand in a circle about 1/8-inch thick. Deep fry in hot
oil or shortening. Top with refried beans, confectioners' sugar or
honey. Makes 10 to 12 Fry Breads. Recipegoldmine.com I prefer mine
with honey! LOL
Chris in NM in the 12/9/08 newsletter
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.
Top 100 Recipe Sites
For Lori in NE (nl 3/24/09) who wanted the Texas sheet cake with cooke coconut pecan frosting: I have always baked the Texas sheet
cake in a 9x13 pan, or in three 8 inch pans. The coconut pecan
frosting recipe in inside the package of German chocolate that is
needed for the frosting.
jsham AR
Could someone tell me what Agave Syrup would be? I have never heard
of it before and found it in a muffin recipe
Joanne Southern Ontario
In the 3/17/09 newsletter Jacque, in Central CA requested a recipe
for Lemon sponge Pie. This is from Nancy’s newsletter. I believe it
appeared in 2005 and I hope I am giving credit to the person who
first submitted it. I hope it is what you want.
This is the best sponge pie. My Mother makes it a lot and everyone
loves it.
Robbie In
Heavenly Lemon Sponge Pie
1-1/2 cups sugar
6 tbls butter or margarine
4 egg yolks
juice and rind of 2 large or three small lemons
1/3 cup flour
1 cup milk
4 stiffly beaten egg whites
Cream sugar, butter and yolks. Add lemon juice and rind flour and
milk. Fold in egg whites last. Bake in one 10 in or 2 small pie
shells.
Bake for 45 min. at 325°
Jackie Hunsinger
Robbie In
Last week there was a request for bran muffin recipes. I failed to
keep the name of the person making the request. Many wonderful bran
muffin recipes have been submitted to the newsletter over the past
few years. Here are some links to recent submissions. If you desire
more recipes, use the search box at the top of the newsletter or
check out all the yummy muffin recipes that Nancy has on her site.
There are two links for her tried and true muffin recipes.
Robbie In
www.nancyskitchen.com/2009-March/buttermilk-bran-muffins.html
www.nancyskitchen.com/2009-March/raisin-bran-muffins.html
www.nancys-kitchen.com/Aug2006/august-6-2006.htm
www.nancys-kitchen.com/Feb2006/february-5-2006.htm
I've been reading where people are saying to use
wonton wrappers to
make ravolis, I have found they are too thin and that they fall
apart. Just my thoughts.
Thank you Roberts wife in Ohio
Froth Beats Fat
Here is a best and least-known discovery for those who enjoy
drinking smoothies. Studies show subjects who drank smoothies and
other drinks belnded for at least twice as long as necessary ate 12
percent less -- and felt fuller -- than those who drank beverages
blended for a shorter period of time. Why? Blending is a no-calorie
way to increase serving size by adding air. Adding low or no-calorie
ingredients to entrees (such as lettuce and tomato on top of turkey
burgers or alongside broiled fish) has a similar effect
lkc-ABQ
This
Week's "Celebrity * Chef * Connection" Program
with Barbara Nosek & Debbie Hall
Hi Nancy!
With all the kitty-lovers out there I thought I'd share this tip: I
have to give my Sammycat a pill every day. He's pretty cooperative,
but I keep a small jar of cheez whiz in the fridge just for him. I
take a small glob on my finger and stick the pill to it. Then just
pry open his mouth and scrape it off into the back of his throat. It
goes down easily and he really likes the whiz! (Other cats I've had
to pill who weren't as cooperative have had to be wrapped in a towel
to keep the paws/claws controlled, but at least they like the whiz,
and the pill goes right down.)Hope you don't have to pill, but if
you do this might help.
Teresa in SC
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.
