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.
Key to Newsletters
Red Bold Face letters -
topic of message
Black Bold Face letters - Link to another page or
site.
I am having a BBQ pork dinner for a benefit for my son and I am in
need of some ideas for what to serve. I need a good coleslaw recipe
also.
Wendy in Northwest Wisconsin
Hi Nancy, this marinade is for flank steak, the amounts are
approximate but it is absolutely delicious. It comes from my
daughter Elizabeth who is a wonderful cook, and we usually marinate
for at least 2 days.
Marg in Ontario Canada
Flank Steak
Approx 1/4 cup balsamic vinegar
Approx 1/2 cup soya sauce
1/4 tsp sesame oil
hot pepper flakes
fresh chopped cilantro (app 1/2 cup)
garlic powder ( app 1 tsp)
1 – 2 tsp sugar
Flank Steak
Marinate at least 2-4 hrs but 1-2 days is best
Recipe will be added to the marinade section of Nancy's Kitchen.
Print this Recipe
This is for JL in South Jersey. I think this is what she is looking
for from the 7-5-09 newsletter.
Nancy What a great Newsletter. I love it.
Pat So. Cal
T-Bone Steaks Without A Grill
Heat a cast iron skillet and when nice and hot put in steak (
sprinkled with olive oil and seasoned as desired). Cook on one side
for 3 minutes, then turn and cook on other side for 2 minutes. Place
skillet in hot oven (450 degrees) and cook for 5 minutes. The steaks
come out perfectly medium rare.
Carol in MA/ http://www.nancyskitchen.com 5-16-09
Nancy,
All of the memories of things we used to eat as a child brought back
wonderful memories of the same for me.
I ate many breakfasts of homemade chocolate pudding and hot
biscuits, cooked apples and biscuits or hot thick soft cookies that
my Grandmother called " tea cakes". We also had cups of coffee with
cream and sugar in it and crumbled up cold left-over biscuits into
it...I called it " soakies".
For snacks she would put some brown sugar in a shallow bowl and
either mix it with some butter or canned milk and I would eat it
with what we called "light bread'.
I know now that it was because we had to "make do" ( she raised me
on her salary of $18 a wk.) but then I just thought I was the "
luckiest kid alive" and I was because I had her!
Kay
Just had to comment on everyone's favorite old time treats, I never
ate the bread and milk combination, but my mom talked about it all
the time (one of the stories about being poor) but we did eat bread
with just mayonnaise and lettuce or just the tomatoes with
mayonnaise.
Yes, we did the graham crackers with milk also. The one thing I
remember the best was adding ice cream with chocolate cake, brownies
or cookies and mashing it together, who knew I invented what is now
known as the Blizzard!
Thanks Nancy for such a great newsletter!
Barb/MN
I am not good on the computer so please help me. I see you have a
recipe for Pumpkin Pie Fudge from Seaside Country Store. I need the
recipe for their Rum Raisin, Cherry and other fudge. Could you
please tell me where to get all the recipes? I cook for the elderly
and some of them love a little sweets now and then. So I try to find
something they all like.
Thank you, Mary W
Easy Chicken Pot Pie
2 cups chicken
2 (10-1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits
In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake
at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to
15 minutes more.
Pat
Print this Recipe
Nancy, you have a wonderful site, I look forward to all the recipes,
comments and camaraderie in your newsletter.
A few months ago someone needed information on how to
clean a pan
with the scorched spot. If you take a piece of Bounce, the drier
sheet, put it in your pan and soak it overnight, it should come
right off in the morning. I have done that and it works wonderfully.
Sue
I love your newsletter and have copied and have made many fantastic
meals I have received from your readers. I think that the best
recipes come from the home of other cooks. I am
looking for fish or
seafood recipes. Coming from New Mexico, where fresh seafood(or
fish) is not available, I would prefer casserole dishes. Anything
would greatly be appreciated.
Keep up the good work and also a great thanks to all that responded
with their great recipes.
Thanks again, Karen in Texas
Can Size Measurements
8 ounces = 8 ounces = 1 cup
Picnic = 10-1/2 to 12 ounces = 1-1/4 cups
12 ounces vacuum = 12 ounces = 1-1/2 cups
#1 = 11 ounces = 1-1/3 cup
#1 tall = 16 ounces = 2 cups
#1 square = 16 ounces = 2 cups
#2 = 1 pound 4 ounces or 1 pint 2 fluid ounces = 2-1/2 cups
#2-1/2 = 1 pound 13 ounces = 3-1/2 cups
#2-1/2 square = 31 ounces = scant 4 cups
#3 = 4 cups
#3 squat = 2-3/4 cups
#5 = 7-1/3 cups
#10 = 13 cups
#300 = 14 to 16 ounces = 1-3/4 cups
#303 = 16 to 17 ounces = 2 cups
Baby food jar = 3-1/2 to 8 ounces depends on size
Condensed milk = 15 ounces = 1-1/3 cups
Evaporated milk = 6 ounces = 2/3 cup
Evaporated milk = 14-1/2 ounces = 1-2/3 cups
Frozen juice concentrate = 6 ounces = 3/4 cup
Good morning Nancy and ditto, I hope all is well with the both of
you.
this is for Marge in north AL: I have the
Cuisinart and love it. I
keep the tub(freezer) section in the freezer and it is always ready
for making ice cream when the urge hits.
I have had it for several years(before I knew that there was one
made for my Kitchenaid mixer) but I don't think it could be any
better.
Jean in N
Key to Newsletters
Red Bold Face letters -
topic of message
Black Bold Face letters - Link to another page or
site.
Nancy & Nancylanders, but more importantly, Kathi in Virginia. In
response to you Sunday posting in the Newsletter, by all means
PLEASE
post your recipe for the stuffing and method of cooking or roasting
Cornish Game Hens. I know that I'm not the only Nancylander who
would
like this recipe. Thanks for remembering my ISO request.
And For Dorothy WA/AZ in the same Newsletter: I certainly do
remember
the graham cracker and milk treat and when the bread supply was low
(usually the day before bread baking day - Monday was wash day,
Tuesday
was ironing day and Wednesday was baking day) we broke up saltine
crackers in a glass, added milk and a dab of granulated sugar and
ate it
with a spoon - like one today would eat pudding or Jell-O.
Sylvia <Scotland>: I spent some time in the area of your splendid
city
of Greenock, I believe on the Firth of Forth, when I was stationed
aboard
the Radar Picket Ship, USS Mills (DER 383), in the early 1960s -
loved
the beautiful countryside of Scotland. Tripe? I've lived around
Mexican
cooking for many years, but I NEVER got the urge to try tripe, so
I'm in
full agreement with your husband on that one.
I'm not sure what a
rock
oyster is, but I do love oysters; raw, steamed, breaded and fried
and of
course in soups and stews - and I also love smoked salmon, usually
as a
snack or appetizer served with crackers. I order it on-line from
sources
in Washington state where salmon is prevalent, and I keep several
packages of this foil lined delicacy in the pantry for use when a
quick
appetizer is needed.
Bill Dotson, Aberdeen, Ohio: I'm not too keen of buttermilk other
than to cook and bake with, so I don't think the cornbread and
buttermilk would tempt my taste buds, however I might try some
leftover cornbread broken up with some milk and a little sugar added
- thanks or the idea.
And to the others responding to my bread and milk bedtime 'fix':
Didn't we have the best of times with the simplest food - mostly
homemade (baked, canned and fresh from the garden) - and often
prepared over or in a wood fired stove? I'm reminded of lots of
memories from this Newsletter - Thanks to ALL Nancylanders - you're
the GREATEST!
Mr. Myron Drinkwater - Lake Forest, CA
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.
Wow, Bill Dodson, you must be tough if you can eat
bread and milk
with onions on it.
When we were kids, we had bread and milk, we called it bread soup.
And our Grandpa ate what we called coffee soup. After he ate his
breakfast of eggs and whatever else, he laid a slice of bread on his
plate and poured his coffee over it, with cream in it and he
sugared that. I did that myself when I got older but it wasn't as
good if egg hadn't already been on the plate, LOL. We ate cracker
soup too.
I also liked to butter bread and put sliced onion and salt on that.
Well, we generally ate whatever we had, was what it amounted to.
Have a good day. Tennesseyanky
Dear Nancy and all,
I have about 1 tablespoon of Bisquick left in a package. Since
Bisquick is not normally available in my area, I have had to order
some in via an American food store. Whilst waiting for the Bisquick
to arrive, is there anything I could do with this tablespoon of the
stuff? I mean, since the store gets it in from the States, it is
very expensive, so I don't really want to throw it away. Is there
anything you or anyone else could suggest? Some gravy, perhaps?
Thank you very much in advance, Anna in Sweden
Perfect Steak
Heat a cast iron skillet and when nice and hot put in steak (
sprinkled with olive oil and seasoned as desired). Cook on one side
for 3 minutes, then turn and cook on other side for 2 minutes. Place
skillet in hot oven (450 degrees) and cook for 5 minutes. The steaks
come out perfectly medium rare.
Carol in MA
The recipe sounded so failsafe that I went out and bought a new cast
iron skillet to use only for this recipe. When I fixed this for
dinner one night, I ate the whole thing. The best steak I ever
cooked. I used a T-bone, about 1" thick.
jeanlock in McLean VA
Print this Recipe
Re: Mr. Drinkwater - Milk and Bread
We had left over corn bread in a glass of buttermilk. Fabulous!
Virginia in Virginia
I have just returned from a convention in Keystone, CO. At one of
our get together's there was this wonderful food on the buffet. It
looked like a
Spring Roll except it had a Tex-Mex flavor. Try as I
may I could not figure out the ingredients. Can anyone figure out
what I am looking for and possibly have a recipe? I would be so
appreciative.
Thanks, Anita in Camarillo
Hi Nancy!
Mary Ann Upstate N Y, is this the orange jell-o dish you are
thinking of?
Orange Sherbet
Jell-O Dessert
2 pkg. (3 ounce) orange Jell-O
2 1/4 cups Cool Whip
2 small cans mandarin oranges, drained
1 pint orange sherbet
Drain oranges, dissolve Jell-O in 1 cup boiling water. Fold in
softened sherbet, oranges and Cool Whip. Pour in mold. Set in
refrigerator until firm.
http://www.nancyskitchen.com
Chris in NM
Print this
Recipe
We are all talking about a great snack from our younger days. Mom
used to frost graham crackers (our cookies) and we would dunk them
in milk to eat. I also used to tear up a couple of slices of bread
to put in my tomato soup! Donna in KS, we used to pour peanuts in
our pepsis, too! At dances, some of the “popular” kids used to put
an aspirin in their pepsis. Ugh! I never did. I never figured out
what that was for! One of my favorite sandwiches was and still is
miracle whip, peanut butter and sliced Colby cheese!
Chris in NM
Hi Dorothy WVA/AZ and Mr. Drinkwater, I never acquired the taste,
but my mom's Texas childhood favorite was to stuff a glass with
cornbread, fill with sweet milk and eat with a spoon.
Suzz NE
JL in South Jersey, your steak recipes are in the listing for
May
2009 newsletters. There is Baked Steak and London Broil and maybe
one or two more. Check the titles of the recipes closely!
Chris in NM
I made the
raspberry sour cream pancakes from The Prepared Pantry’s
mix yesterday! WOW! I will have to buy more when this runs out. Both
of us really liked the little raspberry bits! Yummy!
Chris in NM
Since a lot of us are older and only 1 or 2 in the house, check out
Nancy’s message board and the section for Cooking for Two! Here are
2 samples. There are lots more there!
We had one smoked pork chop left over from another meal and wondered
what to do with it. Below is what I came up with. It is very
good!!!!
Quick Ham and Beans for Two
2 # 2 cans cannellini beans w/ liquid *
1 large precooked smoked pork chop
1/2 medium onion, diced
pepper to taste
baked cornbread on the side
Cube the smoked pork chop in 1/2" pieces. Combine with undrained
beans and diced onion. Add pepper to taste. Heat in small to medium
saucepan at low to medium heat till completely heated through, about
30 minutes. Serves 2 Serve with cornbread. *There is no need to add
salt because the smoked pork chop already contains enough salt for
flavor.
* These are white kidney beans. If you can't find them in your
stores, you could use little northerns or navy beans.
Chris in NM
Print this Recipe
Chicken Breasts stuffed with Mozzarella
Preheat oven to 200 degrees C/400 degrees F
Serves 2
2 Chicken breasts
1 1/2oz mozzarella cheese
2 sun-dried tomatoes
4 fresh basil leaves
4 slice streaky bacon
Make a pocket in the side of each chicken breast. Divide the cheese
in half and top with the tomatoes and basil leaves, insert into the
chicken breasts.
Stretch the bacon with the back of a knife and wrap around each
chicken breast, secure the filling with a wooden skewer/stick.
Place on a baking sheet and cook for about 20 to 25 minutes until
cooked through and piping hot.
Try serving with a rocket salad tossed in balsamic vinegar and olive
oil.
Cook's tip
For an instant sauce to serve with this chicken, simply hear a small
jar of pasta sauce
Source: Somerfield Free Magazine
Each serving contains 398 calories, 0.1g Sugar, 21g fat Posted by
Sylvia.
Chris in NM
Print this Recipe
Raspberry Layer Cake With Butter Cream Frosting
1 (2 layer) pkg. white cake mix
1/2 cup raspberry pie filling
2 cups powdered sugar
1/4 cup milk
1 stick softened butter
1 tsp. vanilla
Prepare cake mix and bake per package directions in two 9" layer
pans. Spread the raspberry pie filling onto the top of one layer.
Top with second layer cake. Combine remaining ingredients and frost.
Top with an additional ½ cup of raspberry pie filling.
JL in South Jersey
Print this Recipe
Crock Pot Pepper Steak
1 1/2-2 lbs. round steak
2 tbsp. oil
1/4 cup soy sauce
1 cup chopped onion
1 minced garlic clove
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
4 tomatoes or 1 (16 oz.) can chopped tomatoes
2 large green peppers
1/2 cup cold water
1 tbsp. corn starch
Cut the steak into 3½" x 1" strips. Brown in oil. Place meat in
crock-pot and add the next 7 ingredients. Cover and cook on "LOW" for
5-6 hours. Cut the tomatoes into eighths. (If using canned, do not
drain). Cut the green peppers into strips. Add to crockpot and cook
1 hour more. Combine water and corn starch to make a paste. Stir
into crock pot and cook on "HIGH" until thickened.
JL in South Jersey
Print this Recipe
Nancy and Ditto, LOVE this site and all you do. Please keep the
Email address for feedback messages. Thank you for being such a
wonderful and caring woman.
Sher in Pa
Comment
Glad you liked it. In the past the email address for message is included in every
newsletter. It is at the top of each newsletter page and at the
bottom as well. Just click on it and it will work if you have a
default email program.
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.
Nancy Rogers
Morning Nancy and All,
Nancy, I'm afraid I won't be much use in your
thinning down of
articles. My natural hoarding instinct says I want to keep them all.
Sorry.
In fact I won't be much use at anything for the most of this week,
I've got an army of workmen - oh it's only 2 of them. They are
currently removing all my painstakingly laid tiles from floor and
ceiling in our bathroom. The hammering is driving me nuts, so if it
doesn't improve by tomorrow, I'll be getting in the car and going
AWOL.
Some great veggie recipes in 5th July newsletter. We are having Oven
Fried Courgette/Zucchini as a side tonight.
Yes, Chris you got it right, 7 ozs/200 grammes. For those of you who
missed the conversion table here it is again:
http://www.recipes4us.co.uk/us_cups_to_weight.htm
In the UK these Biscuits are known as scones. These measures can be
doubled up successfully. They freeze well and will keep for up to a
month.
Quick and Easy Cheese Biscuits
Preheat oven to 220°o/450oF
This quantity makes approx 8 biscuits
1 1/4 tsp baking powder
1 cup all-purpose flour
1/2 Tbsp salt
1/2 cup Cheddar cheese , grated
1 tsp dry mustard powder
2 tsp butter or margarine
3/4 cup milk
Combine flour, baking powder, mustard and salt in a medium bowl.
Stir in Cheddar.
Cut in butter using a pastry blender or 2 knives until coarse crumbs
form.
Using a fork, stir milk into flour mixture until a soft dough forms.
Do not over mix or overwork dough.
Drop dough in heaped tablespoons, 1 inch apart, onto an ungreased
baking sheet. Bake until biscuits are firm to the touch, about 15
minutes.
Great with a bowl of tomato or minestrone soup. You can find an
excellent recipe from Chris in NM for Creamy Tomato Soup at this
link:
http://whatscookin.proboards.com/index.cgi?board=Stew
Sylvia <Scotland>
Comment
The last time I was in the UK I ate some lemon scones. They were so
good and never have found a recipe close to them. Not sure where I
ate them but do know it was somewhere near Berkeley Castle in
Gloucestershire, England.
Nancy Rogers
Print this Recipe
I love reading your newsletters and trying lots of the recipes. Not
all trip my DH's trigger but there are a whole bunch I have saved
into my computerized cookbook and printed out and put in my 3 ringed
binder of favorites. Thank you for all your hard work and devotion
to this project.
Hugs, scratches, and lots of kisses to your furbaby.
Dobi and 4 rescue kitties Las Vegas, NV
Top 100 Recipe Sites
Hello Nancy and Nancy Landers,
Myron Drinkwater said he ate bread and milk
with a little sugar. I
ate that many times for breakfast. We ate ours from a bowl. We also
ate oyster crackers with milk and sugar and also oyster crackers
with coffee and a little sugar over it. We always called it coffee
soup. My brother still eats his catsup sandwiches at age 62.
Donna from KS said about the Pepsi and peanuts
we too did that but I
thought it was a local thing. I guess not. Maybe it was just a kid
thing. lol I also ate corn bread and milk and sugar.
My late husband used to go to the frig and use any kind of
left over
for a sandwich, even Cold Spaghetti or Mashed potatoes and peas. I
used to think he had a cast iron stomach. My favorite snack now is
slices of apples with a little brown sugar and cinnamon sprinkled
over them and heated in the microwave.
Sharon in Pa.
All the talk about the favorite sandwiches reminded me of two that
my father liked as a kid growing up in hard times around WWI. He
would have cold mashed potato sandwich or bacon grease sandwiches. I
never tried either one, but he loved them. My favorite as a kid was
mayonnaise & lettuce sandwich. Mother thought back then ("50s) this
was ok...guess that was before calories and cholesterol! I really
enjoy hearing all the different stories from around the country and
world. I look forward to each and every newsletter. Always something
new to learn. Thanks Nancy for putting this together. It makes my
day and many others too.
Kotton in MN
In reply to Emma Sullivan's request to retrieve the blackberry
cobbler recipes, click on the
June Index and scroll down through the
alphabetical listing to blackberry recipes which includes blackberry
cobbler, blackberry pinwheels, and blackberry pie.
Anita in Gallatin, Texas
I made these today. . . uum uum good They are from Pillsbury.com. I
changed the recipe just the least little bit. Planning to take some
to work tomorrow to share. So-o-o-o good.
Marshmallow Chippers
1 roll Pillsbury Chocolate Chip Cookies
16 regular marshmallows (halved)
8-oz chocolate chips mixed with about 2-tspn water, melted in
microwave
Preheat oven to 350° - Shape cookies into 32 (1-in) balls. Place
balls two inches apart on ungreased cookie sheets and bake for 11
minutes. While they are baking cut the marshmallows in half. Remove
cookies at 11 minutes and immediately place 1 half marshmallow (cut
side down) atop each cookie. Return to oven for 2 minutes or until
marshmallows start to puff. Remove from oven and allow to cool for
two minutes. Remove to cookie cooling rack and cook completely.
Drizzle the melted chocolate over top of cookies and when set store
in air tight plastic containers with waxed paper between the layers.
Susana in LA
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This is refreshing with a cup of coffee, this time of year
especially.
Lemon Bread
6-tbsp butter or margarine
1 1/4-cups sugar
2 eggs
1 1/2-cups all-purpose flour
1 1/4-tspn baking powder
1/2-tspn salt
1/2-cup milk
1/2-cup chopped walnuts or pecans
peel of 1 lemon, grated
juice of 1 lemon
Preheat oven to 325 F. Cream together butter and 1 cup of sugar in
your mixing bowl and whip until light and fluffy. Beat in eggs. Add
the flour, baking powder, and salt to the creamed mixture gradually,
with mixer on high - alternately adding in your milk. Remove bowl
from mixer stand and stir in your pecans or walnuts and your lemon
peel. Bake for 50 minutes to an hour or until wooden toothpick
inserted in center comes out clean. Immediately after removing from
oven, poke holes all over the top of the bread with a fork. Combine
lemon juice and remaining 1/4-cup sugar and pour over loaf. Allow to
cool in pan for twenty minutes. Run knife around edge of bread in
pan to loosen any places that may be stuck and turn loaf out onto
rack to cool.
Susana in LA
Print this Recipe
Boy, did I hit the jackpot today. I have so many people to thank for
the cinnamon sauce recipes. Thank you to Vida, Francis, Southern
Lou, Chris, gramaj, Orlena, JL, and Athena. I hope I didn't leave
anyone out, as I appreciate your help so much. I am sure one of them
is the one I am looking for. Two sent in the recipe for the Hot
Cinnamon Sauce for Apple Pie. That may be the one. Granmaj., I
thought the hard cinnamon sauce was interesting and think I will
give that one a try as well. Do you heat it on top of the piece of
pie for it to melt? To Dee in WL, I am from Dubuque. I am so glad I
tried for this recipe again. This club is a gold mine of great
cooks. You are all super!!! Thanks again,
Sandy in Iowa
In the June 18, newsletter there was a recipe for Lemon Bread, sorry
there was no name on the post. I do have a small question, it
mentions mixing sugar & lemon juice to pour over the hot bread. Do
you heat these 2 together or mix them ( unheated) and pour onto hot
bread? This recipe sounds yummy and want to make sure I do it
correctly.
Thanks Gloria, Indiana
Date of newsletter was 7-05-09
This is for Mary Ann in Upstate N. Y.
The recipe for the orange Jell-O with mandarin oranges. I leave the
pecans out.
This is a very easy and light Jell-O salad. Enjoy. One of my
favorites.
Erma In Jacksonville , FL.
Cool Whip Jell-O Salad
1 lg. (9 oz.) Cool Whip
1 sm. box orange Jell-O
1 can mandarin oranges, drained and cut up
1 lg. cottage cheese
1 can crushed pineapple, drained
1 c. chopped pecans
Let Cool Whip thaw. Mix with cottage cheese. Sprinkle in Jell-O and
mix. Add all remaining ingredients. Refrigerate.
Erma In Jacksonville , FL.
Print this Recipe
Chocolate Nut Pie
1 cup sugar
½ cup flour
1 stick butter, melted
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup chocolate chips, semi-sweet
1 cup chopped walnuts or any that you have on hand that you use
1 unbaked pie shell
Combine all ingredients into bowl and mix well. Pour into pie shell
and bake in oven at 325ºF for 55 minutes.
Have a great day.
Susie Indy
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Lemon Stuff
1 cup butter
1/2 cup powdered sugar
2 cups flour
4 eggs
2 cups sugar
grated rind of 2 lemons
4 tablespoons of fresh juice
Mix butter, powdered sugar and flour together like pie crust, put in
oblong pan, medium size, and bake 15 minutes at 350ºF or until crust
is done. Then beat together the eggs, sugar, lemon rind and juice
slightly and pour over top of crust and bake 2-25 minutes. Sprinkle
with powdered sugar wh it comes out of the oven. Refrigerate for 4
hours or cool overnight. Cut into squares.
Susie Indy
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Smothered Pork Chops
2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash pepper
In a skillet over medium heat, brown the pork chops in oil; set
aside. In an ungreased 8-in. Square baking dish, combine soup, milk,
rice and seasonings; mix well. Top with pork chops. Cover and bake
at 350N for 45 minutes.
Phyllis Knipp
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Lemonade Cake
1 package lemon cake mix (2 layer kind)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (6 ounces) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub fluffy white or fluffy lemon ready-to-spread frosting
Yellow colored sugar, if desired
Heat oven to 350°F. Grease bottom only of rectangular pan, 13x9x2
inches, with shortening. Make cake mix as directed on package, using
water, oil and eggs. Pour into pan. Bake 33 to 38 minutes or until
toothpick inserted in center comes out clean. Cool 15 minutes.
Mix lemonade concentrate and powdered sugar. Pierce top of warm cake
every 1/2 inch with long-tined fork, wiping fork occasionally to
reduce sticking. Drizzle lemonade mixture evenly over top of cake.
Run knife around side of pan to loosen cake. Cover and refrigerate
about 2 hours or until chilled. Spread frosting over top of cake.
Sprinkle with sugar. Store covered in refrigerator.
High Altitude (3500-6500 ft)
Make cake mix as directed on package for 13x9x2-inch rectangle.
Elle in Antwerp, Belgium
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Overnight Refrigerator Pancakes
1 Pkg. yeast
1/4 C warm water (110 degrees-115 degrees)
2 Tbs. sugar
4 C flour
2 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
6 large eggs
4 C buttermilk/sour milk
1/4 C oil
Combine yeast, water and sugar in a small bowl. Let stand 5 minutes.
Combine remaining dry ingredients in a large bowl. Combine eggs,
buttermilk, and oil in another bowl. Make a well in the center of
the dry ingredients. Pour in egg mixture, stirring until just
moistened. Stir in yeast mixture. Cover well and refrigerate
overnight. The next morning stir well and make pancakes. Lasts about
a week in the refrigerator. Makes lots of very good pancakes.
Heather
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Recipe
I have a tomato soup recipe that calls for half & half. I am trying
to cut down on the fat in my diet and I was wondering if anyone has
ever substituted fat free coffee creamer for half & half or used it
in soup. (I was NOT intending to use any flavored variety) I am
curious as to how it worked out and if it was an acceptable
substitute.
Tomato Soup using Half and Half
1 (8 oz.) pkg. cream cheese
3 tsp. dried basil
1 Lg. onion, chopped
2 tsp. garlic powder
2 Lg can stewed tomatoes
2 tsp. coarse ground pepper
1 qt. half-and-half
1/2 stick of butter or margarine
6 cans of tomato soup
Mozzarella cheese and/or croutons for topping
Sauté onion in butter. Set aside. In large pot, mix cans of tomato
soup and half-and-half. Blend stewed tomatoes very slightly (in
small pieces) in blender or food processor. Add to soup. Put
softened cream cheese in blender with a bit of the soup mixture and
blend thoroughly. Add to the soup along with onions, basil, garlic
powder, and pepper. Heat through. Serve with shredded mozzarella
cheese and croutons on top.
Pat
Tomato Gravy and Rice
1 (28 oz) can crushed tomatoes
1/2 cup onions, chopped
4 slices of bacon
1/4 cup green peppers
3 tablespoons flour
salt
pepper
Fry bacon in frying pan until done but not crisp, cut into pieces.
Add onions and green peppers, sauté until soft. Add tomatoes and
simmer 20 minutes. Salt and pepper to taste. Mix flour with enough
water to make a smooth paste. Add this to the other ingredients
stirring constantly until thickened. Serve over rice.
Serves 4-6.
You can omit the bacon and use any meat available (sausage, ham,
etc.), or you can substitute 2 or 3 tablespoons butter.
Linda NM
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Hello, I hope you can help me.
I' looking for a chocolate cake recipe
that I found in " I think
Woman's World" about 3 years ago. I moved and lost all my recipes,
this cake had jam in between the layers and the chocolate frosting
which was poured over the top was made of powdered sugar whipping
cream, and I don't remember how I made it chocolate color. the top
was topped with whole strawberries dipped in chocolate. I have
searched many times and have emailed many people and no one seems to
have this recipe or even remember seeing it in the magazine. I'm
beginning to think I'm out of my mind. can you help?
thanks Kristin
Hello there Nancy I was looking at your web site and I really enjoyed
the delicious recipes that were featured.
I do have a question though, do you have any suggestions or recipes
that can make it easier for my son whom is a picky eater to eat his
green vegetables? He won't eat them even if I put cheese on them! Do
you have any suggestions? If so please share them with me. Thank You
Sincerely, Andie
Looking for a recipe for chicken alfedo.
Pat
I hope someone can help me. I went to a potluck dinner the other
night and someone brought ham that was shredded with crushed
pineapple and I don't know what else. It was quite sweet and very
yummy. TIA, Sue
We're taking our kids on a camping trip this summer. but I'd still
like to make some camping recipes over the fire. This will be
only our second time and I don't know much except for Smores and
Banana Boats.
WJ
When I was a child in the 1950's I remember my grandmother making
Vanilla Treats, a vanilla aroma, light cookie made with a cookie
press. I have tried many sugar cookie recipes but cannot find the
one she used. They smelled so good while baking. Does anyone have
the recipe?
Thanks. Barbara
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