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Here is a question for all of you wonderful cooks.
I made a vodka cream sauce for pasta
and used real cream, cooking
off the vodka before adding the cream. Used a stainless steel pan.
It was perfect.
My neighbor then tried a sauce where you add the cream and vodka
together. She used half and half, and used a cast iron skillet. Her
sauce curdled immediately as she added the cream.
Have any of you made this kind of sauce? Can you use fat free half
and half, or does it only work with heavy cream? Should you always
use a non-reactive pan? Is cast iron reactive? I know that aluminum
is. And that an enamel coated cast iron pan is not.
Dorothy from WA/AZ
Hi Nancy, not too sure if this is pertinent to the newsletter, but
you might find a corner somewhere for it. Failing that I could put
it on the Scottish board?
Just been going through your Garage Sales site. I got to thinking
why haven't garage sales, driveway sales etc taken off here. Boot
sales were big for a time - people congregated at a site - perhaps a
school playground once a month, paid a fee towards the ground rent,
then sold things from the boots of their cars.
I have so much that I could put into this sort of sale. The DH and I
are the most awful hoarders. I not only still have his Mum's wedding
china, but his Grandmums too. They are so beautiful, but they are
stored in an old blanket box. (wooden trunk) There are so many items
that were treasured by our departed relatives, it makes it difficult
to part with them. We were quite brutal last year when we turfed out
part of the attic contents, but the extension which wasn't covered
under the lagging agreement, is choc-a-blok. Outside of the house,
behind the kennels, the DH has the shell of a 1971 Mini Cooper S,
all the vital parts are still in the attic. He sold them for £200
only to get a further offer of £500 the following week. He has the
£200 for the mini - still to be taken away. The guy who came the
week later bought his old Triumph motorbike - so a bit of clearing
out, and some success in the selling area.
I loved some of the tips on the site - but not too sure about the
freebie items. They would obviously go first. I suppose you could
have so many boxes, then bring out the freebies during the course of
the day. Sounds like a lot of fun. Maybe people have been put off by
the uncertain weather here. I may start a new trend.
Just discussed this with the DH - my cookbooks top of the list - how
dare he!!
Sylvia <Scotland>
Marena in Ohio
You were inquiring about using stevia in cooking. My Friend in
Canada grows it every year and bakes for her dad who is a diabetic.
She has had great success with it - both growing it and cooking. You
can buy the commercial packages - but it is easy to grow and
process. We are in a much colder zone than many of you and it grows
fine here in Northern Ontario. You can check out a few links on the
internet. One is www.cookingwithstevia.com and the other just
www.stevia.com. Both give handy hints for use and a history of the
plant. I don't think she has tried the processed stevia sold in the
stores - like the ones you mentioned. It is cheap to grow.
Hope this helps a little - Brenda-Near North Ontario in Canada
To Pauline in Pa, pineapple cream instant pudding is pineapple
instant pudding. When instant puddings first came out that is what
we use to call it. I really don't understand your question "what
order do you put the topping on" are you talking about the frosting
topping?
JL in South Jersey
Good Evening Nancy, I want to thank Susana in Louisiana for her
marinated shrimp recipe that sounds wonderful. I wonder, Susana, if
you might have access to Copeland's "Marinated Crab Claw" recipe?
This is one of my families absolute favorite appetizers. Copeland's
in Mobile closed a few years back and we seldom get to a Copeland's
now.
Another favorite dish in my family is a recipe a friend developed
during the course of her work with NOAA. She developed recipes and
trained home economists from the southeast to Texas. This is a very
special dish. In fact, it became a signature dish in the hotel's
restaurant she and her husband owned.
Shrimp Vegetable Casserole
1 1/2 lbs. cooked, peeled and cleaned shrimp, fresh or frozen
4 c. cooked rice
2 (4 oz.) cans sliced mushrooms
1 c. each thinly sliced green pepper & coarsely chopped onion
2 c. thinly sliced celery
1/4 c. butter or margarine
1/4 c. coarsely chopped pimiento
1 1/2 c. each mayonnaise or salad dressing & light cream (Half &
Half)
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. dry bread crumbs
2 Tbsp. butter or margarine, softened
Preheat oven to 350°F. Thaw frozen shrimp (if used).
Combine cooked rice and mushrooms and set aside.
Sauté green pepper, onion and celery in butter for approximately 5
minutes (vegetables should still have a crunch). Remove from heat
and add cooked shrimp and pimiento. Mix well.
In separate bowl, combine mayonnaise, light cream, Worcestershire
sauce, salt and pepper to make sauce. Take 3/4 cup sauce and combine
with rice mixture.
Place rice mixture in a well-greased baking dish approximately 15 x
9 x 2-inch and spread evenly over bottom of dish. Place shrimp
mixture over top of rice. Pour remaining sauce over top of shrimp
mixture. Combine bread crumbs and butter and sprinkle over top of
casserole. Bake in a moderate oven, 350°F, for 30-35 minutes. Makes
12 servings.
Developed by Bertha Fontaine
Enjoy! Betty in MS
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Good morning Nancy,
Tennesseyanky, you got me! I had to smile, I am forever singing the
praises of Nancy's search box and there was I not using it. In my
defence I usually use it as a search for someone else. Also it
didn't occur to me to search for "Chocolate Cake with Coke", another
senior moment?? under my belt. Anyway all's well etc. The 2
ingredient chocolate cake will be made before the end of the week.
Thanks to all for your help.
Suzie sounds as though you have got the right attitude and doing a
great job with your DH. Just have to keep focused.
Shirley in Ozark, great tip re the ginger when bread making. Yeast
is pretty expensive where you are, at least twice the price and half
the quantity of Allinson's fast acting yeast here. I gave up trying
to source fresh yeast, but I do always use a "dough improver".
This is another really good site which will I'm sure, give you any
weight conversion you may need. One of my really clever friends has
a conversion table on her desktop:
http://www.recipes4us.co.uk/us_cups_to_weight.htm
I always think this dessert is great after a hot curry or chilli. I
made it yesterday, but didn't have tinned mangoes - I used two fresh
mangoes poached in a little fresh orange. They were really good.
Coconut Lime Jellies with a Puree of Mango and Lime
1 x 135 g pack Rowntrees lime-flavour jelly (crystals)
1 x 425 g tin sliced mangoes in syrup (preferably Marks & Spencer)
grated zest and juice of 1 lime
1 x 400 ml tin coconut milk
finely grated zest and juice of 1 lime
First of all, place the jelly cubes in a bowl, add the lime zest and
juice and ¼ pint boiling water. Whisk vigorously to dissolve the
jelly.
Then add the tin of coconut milk to the mixture, whisk again and
divide the mixture equally between the pudding tins or ramekins*.
Cover each one with clingfilm and chill in the fridge for a minimum
of 3 hours.
Meanwhile, to make the sauce, drain the tin of sliced mangoes and
reserve the syrup. Then, place the mangoes in a mini chopper,
processor or blender and whiz to a purée along with 3 tablespoons of
the syrup. After that, transfer to a bowl and stir in the lime zest
and juice. To serve the jellies, dip the tins or ramekins very
briefly into a small bowl of hot water, then turn the jellies out on
to serving plates and drizzle a little mango sauce over and around
each one.
*You could make one large jelly pudding, but individual portions
look nice (original recipe from the Daily Mail, You Sunday
supplement)
Sylvia <Scotland>
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To JL in South Jersey.
Thanks for being so patient with me in not getting your recipe for
the Yellow Cake and Pineapple. FINALLY, I get it! However, I didn't
save the two I didn't understand, so ONCE AGAIN I have to ask about
ingredient portions.
8 Oz. cream cheese???
How much powered sugar, and cool whip?
Sounds delicious and I am going to make it this weekend.
Thanks so much for your patience with me.
Ella in CA
I would like to thank Robbie IN for the help with
salsa/picante
sauce. It was a big help. I may try it, picante, more often.
Knitter in Illinois
OK ya’ll. This is GOOD It is one of Nigella Lawson’s recipes. My
family enjoyed it so much that I have decided to add it to the list
of recipes that I use “when company’s comin’”. Another good thing
about this recipe is it’s pre - prepared so that it is good for a
work/school night too. This is the time of year to sit down to a
wonderful meal with this as the main course. Enjoy (NOTE: *
indicates little changes that I made which you can play around with
to your taste without faulting the recipe.)
One-Pan Sage-and-Onion Chicken and Sausages
1 large onion or 2 mall onions - cut into 8 chunks
1/2-cup oil (NOT extra-virgin)
* 2-tspn Gray Poupon mustard
1-tbspn dried sage
Freshly ground black pepper
1-tbspn Worcestershire Sauce
1 lemon
1 whole chicken cut into serving pieces
* 1 pkg Hillshire Farm sausages cut into 10 pieces(or your favorite
sausages)
2-tbspn fresh sage leaves, chopped
Put the onion pieces into a freezer bag with the oil, mustard, dried
sage, a good grinding of black pepper, and Worcestershire sauce. Cut
lemon in half and squeeze juice into the bag. Cut the lemon halves
into eighths and add them to the bag. Squish everything around in
the bag to mix well and ad the chicken pieces. Leave to marinade in
the ‘fridge overnight until dinner time the next evening. (May
marinate up to 2 days). Preheat the oven to 425°. Allow the chicken
to come to room temperature in it marinade. Arrange the chicken
pieces in a roasting pan skin sides up with the marinade and tuck
the sausage pieces around the chicken and seasonings. Place
uncovered into the oven and cook for 1 hour and 30 minutes. Turn the
sausages over half way through to color them evenly. Arrange the
chicken and sausages on a large platter and serve.
Susana in Louisiana
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Life has been really hectic lately so I'm just now catching up on
June's newsletters. This is a message for
Susie Indy's DH.
Hello Barry, I glad you are on the mend. I would have sent you a
funny get-well card but hope this will do. I'm sure you're behaving
yourself and doing all the doctor said to do. Susie will make sure
of that. LOL Take good care and soon you will be able to travel and
enjoy life again. I really enjoy Susie telling us about your
travels. Doris, S. Indiana
An additional comment about making sure we tell people we love them.
I grew up in a home that was filled with love but it wasn't spoken.
I raised my children the same way. So when my oldest son was heading
back to his home after a visit and had walked down the runway to
board the plane, you can imagine my surprise when he turned around,
came back to me and said "I love you", and then boarded the plane. I
don't mind saying that I walked through SeaTac airport crying like a
baby! Three little words can mean the whole world.
Tomorrow I'm taking a dish for a funeral dinner at church and of
course it came from this newsletter. :) I really appreciate all the
wonderful recipes and their contributors. When I need a special
dish, this newsletter is the first place I look. I hope everyone is
have a good summer.
Doris, S. Indiana
Hi, i am Emma in Texas and I need to find some
cajun recipes thanks
in advance.
For Sue in TN about deer problem.
I couldn't find the newsletter you were looking for but here's what
I did and it did help.
I put up poles at the corners of my flower bed (They LOVE pansy's)
(I used metal fence posts) and strung clear fishing line all around.
Then I tied long white cloth every couple of feet or so on the line
and let it flop in the wind.
(Just think miniature clothesline.)
They are easily spooked by moving white cloth at night.
They are also afraid of catching their heads (antlers) on the line.
gramaj
For Kathy in Fl wanting to know about Margaret's Toffee Bars.
The graham crackers go down next after you've greased the foil.
I've made one similar and didn't bother with greasing the foil. Just
started with the crackers then poured the cooked sugar & butter over
them, baked and then laid the thin Hershey bars over the top.
It helps to lay out the crackers all the same way or they do break
into uneven chunks.
gramaj
For you Nancy - You are the best. Thanks so much for all you do.
gramaj
Nancy, thank you for putting the search box back in at the top of
the newsletter. It really saves time trying to find a recipe you
missed. Tell Ditto HI.
Southern Lou
Comment
Ditto is busy watching a friend putting new insides in my toilet. He
seems fascinated by it all.
I could be Ditto is just making sure he can push down the handle on the
toilet and watch it flush as he has done in the past. Many times I
can not allow him in the bathroom because he will flush the toilet
over and over again to watch it flush. It has always been one of his
favorite activities.
Nancy Rogers
In the 06-30-09 Newsletter Helen from MA was looking for a
cornbread/muffin recipe. I think this could be it.
Pat, So. Cal
Corn Cake Muffins
1 pkg. Jiffy corn muffin mix
1 pkg. Jiffy yellow cake mix
2 eggs
1/3 cup milk
1/2 cup water
Preheat oven to 350°F, grease muffin pan or use paper liners.
Combine all ingredients until blended.
Fill muffin cups 2/3 full. Bake 15 to 20 minutes or until lightly
browned.
A similar recipe was sent in by wisemama and
gramaj
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Same recipe - different directions
The recipe that Helen in MA was requesting in the 6/30/09 newsletter
can be made as a Corn Cake or Corn Cake Muffins with the same
ingredients and directions. As a Corn Cake it makes 12-15 servings
and as Muffins it makes 20 - 24.
1 pkg. "JIFFY" Corn Muffin Mix
1 pkg. "JIFFY" Golden Yellow Cake Mix
2 eggs
1/3 cup milk
1/2 cup water
Preheat oven to 350°, grease a 13"x9" pan or muffin tins (or use
paper liners in the muffin tins).
Combine all ingredients and blend well. Pour into prepared pan or
fill muffin tins 2/3 full with mix and bake 15-20 minutes, or until
lightly brown.
Jessica in GA
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This is for Sue in TN - about deer ravaging her garden. We had the
same problem, and learned from a savvy neighbor to use his sure-fire
recipe for keeping your crops intact. (Works on tulips & roses,
too!) Beat together 1 egg, 1 or 2 tsp. garlic powder and 1 C. water.
Pour into a gallon pitcher & fill with water. Put into sprayer &
spray plants thoroughly. The peas should be fine-- since they'll be
shelled, but with the beans, try to spray just the foliage, as the
garlic flavor might penetrate. Good luck!
Sandy in Bountiful
Hi Nancy,
“The yellow pineapple cake. Still don't understand. Where do you
find pineapple cream instant pudding ? &What order do you put the
toppings on?
Pauline in Pa.” Ella in Cal, Directions for Yellow Cake and
Pineapple, (1) bake the cake as directed on package (2) mix the
soften cream cheese, powered sugar, cool whip and a large can of
well drained crushed pineapple on top of cake (3) Mix 2 small
packages pineapple cream instant pudding with 3 cups of milk pour on
cake. (4) Frost cake with cool whip and then top off with coconut (I
like to lightly toast my coconut, but the chose is yours). Hope this
is more clearly
JL in South Jersey
To Ella Ca, re:
Yellow Cake and Pineapple, (Corrected)
I will try to make the recipe a little more clearly:
Bake your cake as directed on the box.
Meanwhile mix:
softened cream cheese
powered sugar
cool whip
1 Large can of well drained crushed pineapple
Mix all ingredients together well.
Then mix:
2 small packages pineapple cream instant pudding – found with all
the puddings*
3 cups of milk
Mix the 2 groups of ingredients together, then pour over cake. Frost
cake with cool whip topped off with coconut. My Note: * You could
use vanilla instant pudding instead. Sorry I didn't make myself
clear enough. JL in South Jersey - Chris in NM
Susie Indy, my DH had triple bypass over 15 years ago and is still
going strong. His heart is healthy and he looks younger than his 79
years! Your DH will get better in time.
Chris in NM
JL in South Jersey, glad you like the cauliflower salad! It is nice
and refreshing. Chris in NM
In response to LD about the cornbread made from or with a white cake
mix. I use the Jiffy cornbread mix and a Jiffy cake mix mixing both
like the directions states on the boxes. Then mix these together and
bake in a 9x13 glass baking dish and bake per instructions or until
cornbread is done. Since I have started doing this my husband wants
only this kind. I am getting ready to experiment with this mixture
but cooking in my waffle iron that sounded so good when I read it in
your letter Nancy. Thanks again for your wonderful Newsletter.
Barbera NW OK
Sweet Cornbread
1 box corn muffin mix, (9 oz) (not Jiffy)
1 box yellow cake mix, (2 layer type)
Prepare corn muffin mix per directions on box and cake mix per
directions on box in separate bowl. Pour prepared yellow cake mix
into prepared corn muffin mix and stir well. Pour into greased
9x12x2 pan and bake 350F for 30 to 35 min until toothpick comes out
clean. Sue in the 6/3/09 newsletter towards the bottom.
Chris in NM
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Here’s a neat idea for the 4th of July!
Roll the Can Ice Cream
2 empty cans, 1 lb. & a 3 lb. with
plastic lids
1 1/2 c. rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following:
raisins, diced peaches, crushed
Oreos, diced strawberries
1 c. milk
1 tsp. vanilla
Combine ice cream ingredients in smaller can. Cover can tightly with
lid and set in the center of the larger can. Layer 1/2 the ice
alternately with 1/2 the salt in the empty space between cans. Cover
the larger can with lid. Roll the can back and forth 10 minutes on a
hard surface. Open outer can, empty old ice and water. Lift out
small can, wipe lid dry and remove. Scrape ice cream from sides with
a knife. Replace in large and re-pack with remaining ice and salt.
Cover and roll about 5 more minutes or until done.
http://www.nancyskitchen.com/ice_cream.htm
Chris in NM
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More ice cream
recipes.
(One is for ice cream made in a ziplock bag)
This is also a great one!
BBQ'd T-Bone Steaks
2 Beef T-bone steaks, 1 1/2" thick (about 3 pounds)
1 Clove garlic, cut in half
2 tsp Black peppercorns, crushed
1/4 c Margarine or butter, softened
1 tbl Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp Lime juice
Salt and pepper to taste
Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on
beef. Press peppercorns into beef.
Mix together the margarine, mustard, Worcestershire sauce,
and lime juice; put aside.
Heat coals or gas grills.
Apply sauce; cover and grill beef 4 to 5 inches from medium
heat 16 to 18 minutes for medium doneness.
Turn steaks and apply sauce again; cook till desired doneness.
Sprinkle with salt and pepper.
Place beef on warm platter. Serve with reserved barbecue sauce.
Makes 4 servings. Jay (Ky)
posted under Grilling on Nancy’s message
board.
Chris in NM
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I just found out about a site I think many cooks will bookmark. It
provides information and suggested substitutes for most any cooking
ingredient. It is called The Cook's Thesaurus and the link is:
http://www.foodsubs.com
I wish I could take credit for stumbling up this myself, but I
cannot. I found out about this from a reader submission from another
newsletter,
www.wwrecipes.com
Lynn in LV, NV
A big thank you to Mary S. for the recipe link.
Carolyn, WY
Crockpot Pound Cake
2 cups of all-purpose flour
1/2 t cream of tartar
1/4 t salt
1 cup butter (REAL butter is best)
1 cup sugar
1 t ground nutmeg
6 eggs. I know. it's a lot. but it tastes soooooooooo good!
1 1/2 t vanilla
Melt butter in a mixing bowl
Add the rest of your ingredients blending well.
Mix with a hand or stand mixer until ingredients are well
incorporated
Grease the inside of your crockpot. A mini-crockpot can be used but
if you don't have a mini crock, you can dump the batter directly
into your big one or plop it in a loaf pan or similar heat-resistant
dish inside of your crock stoneware. Don't add any water.
Prop the lid open with a chopstick or the end of a wooden spoon. You
can start with a chopstick but might need to switch to a toothpick
because the dough might raise so much that the chopstick starts
getting stuck in the dough. If you are using a large crockpot, that
won't happen to you.
Cook on high until an inserted toothpick or knife comes out clean.
This took about 4 hours in a mini crockpot.
Miss K/ABQ
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