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Thanks for Jell-O recipes I will try them. One of my
favorite
sandwiches and my Moms in 50s was olive sandwiches. Some
mayonnaise
and sliced olives. I craved them when I was pregnant for my girl in
58/59. Mary Ann upstate N.Y. Boy are grocery prices getting
outrageous or what??!!
Mary
Remembering all our childhood sandwiches brings back memories of us
growing up with butter sandwiches with cut up radishes and salt.
Another one was elbow macaroni and a can of tomato soup. Oh these
were so good and I still eat them to this day!!
Dawn/IL
Top 100 Recipe Sites
Karen in Texas asked for a seafood casserole. Here is one that my
friends and I like.
Overnight Salmon Casserole
4 c. dill rye bread cubes
1 can (1 lb.) salmon, drained, or 2 c. cooked
1 c. diced celery
3/4 c. chopped onion
1/2 c. chopped green pepper
1/2 c. mayonnaise
4 eggs
2 c. milk
1 can (10 and 1/2 0z) cream of mushroom soup
1 c. grated sharp cheddar cheese
Place half of bread cubes in a 9-by-13-by-2-inch greased baking pan.
Mix together salmon, celery, onion, green pepper and mayonnaise.
Place on top of bread and top with remaining bread cubes. Beat eggs
and blend with milk and soup until smooth. Pour over bread and
salmon, cover and refrigerate for 6 to 24 hours. When ready to bake,
uncover and sprinkle with cheese. Bake in preheated 350 degree oven
for 1 hour and 15 minutes.
Dorothy from WA/AZ
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It was a great day today. There were
so many recipes, tips, and suggestions sent
in that there was not enough room in
the newsletter to fit them all. The rest will
be posted in tomorrows newsletter.
Nancy Rogers
Hello everyone, I have enjoyed reading about every ones
favorite
foods or foods from their childhood days. Well I have to say that my
favorite sandwich growing up was a mayonnaise sandwich. Two slices
of white bread with mayonnaise, salt and black pepper sprinkled on
it. I still love these today. I also grew up eating crushed up
saltine crackers and milk in a glass.
Tomato gravy and homemade biscuits for breakfast or chocolate gravy
and biscuits. My mother would take left over biscuits split the and
butter them and put them into a hot cast iron skillet and fry them
on both sides until brown and toasted then put them on our plates to
be eaten with white syrup (Karo or corn syrup).
My mother milked a cow and churned the butter so we almost always
had plenty of fresh sweet milk, buttermilk and butter. And boy did
we eat plenty of milk and cornbread. Not with sugar but we would eat
sliced up onion with it. I think it is still awesome today except
the fresh milk tasted entirely different than store bought milk of
today.
The highlight of my day was having leftover fried potatoes to put in
a sandwich or a leftover biscuit. I have also eaten plenty of
sauerkraut sandwiches. My mother canned and preserved everything she
could get her hands on, including meat. She would make homemade
sauerkraut and we would drain it, add ketchup and mustard and
sometimes a little mayonnaise and put it between white bread and have
a kraut sandwich.
My mother would cook beef tripe for my daddy and I loved it. I think
we ate every edible part of a chicken, cow, goat, rabbit and pig. I
remember my daddy saying about the pig that he guessed would eat the
squeal (the sound a pig makes) to if he could catch it. Oh yes and
and my daddy ate soakie every morning if there was homemade
biscuits. I have eaten it but it was not my favorite, maybe because
my daddy ate his in black coffee, no sugar or cream. But my
grandmother used to mix us up some cocoa powder and sugar and we
would use it in our gums like snuff. Boy was I shocked to find out
that the grown up snuff did not taste like the kids snuff.
Thanks to everyone for the fond memories of childhood. I thinker
everything was so much better when times were simpler, especially
family life.
Kathy in Alabama
This is for Anna who has to order Bisquick® and it is
expensive. Maybe she could make her own mix. I do and it is cheaper
and I think it tastes and cooks like the "real thing". I'm sure she
can readily get these ingredients where she lives although I'm not
sure about the buttermilk powder. I don't know if you could
substitute dried milk powder for the buttermilk powder. Anyway, I
hope this will help and don't be shy about making this up and trying
it as it REALLY does work. (I'm sorry that I don't know how to comvert this recipe to the metric system, but maybe you can.)
Claudine in Fort Worth, TX
This is for Chris in NM. In the July 4 newsletter you had a yummy
sounding Crockpot California Tamale Pie
recipe. My only question is
do you precook the meat of put it in raw?
Thanks, Anita in Camarillo
I remember long ago we would take a piece of
white bread with butter
and place a green onion from our Victory Garden in it and roll the
bread up and eat. A real treat in those days.
Alice Poway CA
Pat: There is a no-fat half and half available in our supermarkets.
I've used it and it seems to work OK.
jeanlock in McLean VA
All of the recent memories of milk and bread reminded me of one of
my mother's favorites when she wasn't feeling well. She would always
make milk toast. She would take 2 slices of buttered toast and put
in a bowl and top with warm milk. She loved the stuff, but I'm
afraid I'd have to be on my "death bed" to eat it! I don't like wet,
soggy bread! Except for cornbread and milk. She was also a peanut
butter and bacon eater.
Jae, central OK
Regarding lemon bread posted by Susana in LA
Mon Jul 6, 2009 . What
type of pan do you bake this in and how do you prepare the pan? I
thought perhaps it was a bundt pan?
Susie in IL.
In response to Anna about Bisquick. I don't have it
anywhere handy, but she needs the recipe for making her own
Bisquick. I'm sure the ingredients are readily available anywhere
and it would be much less expensive than ordering it from the US.
I"m sure someone here has the recipe? If not, I'll look for mine.
Susie in IL
My Mother used to make this wonderful Jell-O salad.
Jell-O Salad
1 - 3 oz. pkg. lemon Jell-O
1 - 3 oz. pkg. lime Jell-O
Dissolve in 2 cups of boiling water, stir until completely
dissolved, about 2 minutes. Add 2 cups ice cold water, stir well,
about 1 minute or so. Pour into a 9 inch square pan. Refrigerate
until it starts to thicken.
Add grated cabbage and grated carrots (eyeball until it looks like a
good mixture in the Jell-O) and 1 can of drained crushed pineapple.
Refrigerate until set and ready to serve.
When ready to serve, cut into squares (about 3 inch squares). For a
pretty presentation, place on a lettuce leaf, but not necessary.
Make a mixture of Miracle Whip and pineapple juice from drained
pineapple. Guessing here, just a couple of healthy size spoonfuls of
Miracle Whip and enough pineapple juice to taste the juice in it.
Mix and spoon on the squares. I usually put the sauce in a separate
dish beside the cut Jell-O.
A snack I grew up with and still enjoy is...sliced banana in a
cereal bowl, sprinkle on brown sugar, pour milk on and ...yum!
Ann in middle GA
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I want to thank Pat So Cal, Jean Lock in Mc Lean, VA and Chris in NM
for all their help for the T bone steak recipe and of course I can't
leave out Carol in Ma for her posting of the original recipe.
JL in South Jersey
Hi Nancy and all Nancylanders. While reading the newsletter and
everyone's memories of snacks when we were all kids living in hard
times made me wonder what the kids of today will speak of when they
talk of their memories. I'm sure there are many children who are
just getting by, but what will they remember 40-50 years from now?
Peanut Butter, Butter bread? There is so much today, but then again
it still takes money. What do you all think?
Mary, from Newton Falls, Ohio
hen I was much younger. I remember my Mom making a
simple dessert
of layered graham crackers and bananas, then a simple glaze poured
over and put in the refrige overnight. We also had Velveeta cheese
on raisin bread grilled, and served with tomato soup made with milk.
On our birthday she made a cake with grape jelly between the layers.
Our gravy for potatoes was tomato soup. We were poor. as my dad was
blind and could not work and she had polio as a child and it
affected how she
walked and made her feet ache. How we survived is a miracle as i am
one of four children, the youngest at age 71.
Virginia in PA
To Anita in Camarillo, could this be the recipe you are looking for?
It is an absolute favorite of ours and I bring it to many gatherings
as an appetizer. It is a hit everytime.
Southwestern Eggrolls
1 diced cooked chicken breast
1 tablespoon oil
2 tablespoons red bell peppers
2 tablespoons minced green onion
1/3 cup corn
1/4 cup black beans rinsed
2 tablespoons thawed spinach
2 tablespoons jalapeño peppers diced
1/2 tablespoon fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash pepper
3/4 cup Monterey jack cheese
5 to 7 flour tortillas or 1 pkg. won ton wrappers
Cook chicken.
Heat skillet with a tbs. oil. Add red pepper and onion and sauté
until tender. Add diced chicken. Add all other ingredients and mix
until all are incorporated. Remove pan from heat and add cheese Stir
until cheese is melted. Wrap into wraps egg roll style. Best if you
freeze before cooking. Drop into deep fryer until golden. Serve with
dipping sauce.
May also be made with won ton wrappers (mini style) as appetizers.
Joan from Ma
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In response to:
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
I am a Cub Master for my son's Cub Scout Pack and this is link that
we use in scouting that has many camping recipes on it. Happy
Camping!
http://www.campingpa.com/recipes/index.htm
Jennifer, Cub Master, Pack 290 , Moore, Oklahoma
Karen in Texas, there are several different recipes for seafood in
the June listing of newsletter recipes and also some in the July
listing. Also, Nancy’s message board has a wealth of info and
recipes. Here is one of our favorites! Oh, we live in NM and fix
lots of shrimp dishes with the frozen shrimp.
Lemoned Orange Roughy – TNT
1 recipe lemon butter*
1 pkg. of 5 – 6 flash - frozen orange roughy fillets
3 green onions, diced – marinated in wine & sherry mixture
8 – 10 crushed Ritz crackers
½ c. dry white wine
½ c. dry sherry
shredded Kraft Italian cheese
Spray an 8 x 10 inch baking dish. Place orange roughy fillets on the
bottom. Spread lemon butter on fillets. Pour wines w/ onion mixture
over all. Sprinkle crushed crackers over fillets. Bake at 350º F for
25 minutes. Sprinkle shredded cheese over all. Bake at 375º F for
about 15 minutes. Serve.
*Lemon Butter
½ c. – or 1 stick – Land O’Lakes butter, softened or melted
3 tbl. lemon juice
Blend ingredients completely. Use on fish.
I served this dish with steamed asparagus and egg noodles. We will
definitely have this dish again! It was outstanding!!!! By the way,
I combined about 3 different recipes to get this. You could use any
mild flavored white fish.
Posted under FISH on Nancy’s message
board.
Chris in NM
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*Make your own Bisquick mix
(6 cups) has been posted to the July Index of Printable Recipes.
*Make your own Bisquick
mix (8 cups) has been posted to the July Index of Printable Recipes.
*Make your own
Bisquick mix (20 cups) has been posted to the July Index of
Printable Recipes.
Gloria, Indiana, The answer to your question about the
Lemon bread
is in the 7/5 newsletter and was sent in by me.
Chris in NM
Pat, in your tomato soup recipe using
1/2 & 1/2, you can use 2% milk
instead with no problems! I use it all the time when I don’t want to
use up my coffee creamer – 1/2 & 1/2½! You could also use the
fat free, but you would need to stir constantly to keep everything
incorporated and not separated! It would change the taste some, too.
By the way, instead of using the 6 cans of tomato soup, I would use
tomato sauce. The soup has lots of sodium in it that the sauce does
not. Also, I would add about 1 tsp. or so of sugar to help with the
acid in all the tomato products!
Hi, Nancy, I really look forward to your newsletter every day.
Thanks for all you do.
This is for Mary W , who in your 7-6-09
newsletter requested a recipe for Rum Raisin fudge:
Rum-Raisin Fudge
1/2 c Raisins
2 tb Rum
2 c Sugar
1/3 c Milk
1/3 c Half and half
2 tb Light corn syrup
2 tb Rum
2 tb Butter
Butter a 9x5x3 loaf pan. Mix raisins and 2 tb rum;
reserve. Cook remaining ingredients except butter
in 3-qt. saucepan over medium heat, stirring
occasionally to 234° on candy thermometer. Remove from heat; stir in
butter. Cool without stirring to 120°. Beat vigorously and
continuously with spoon or heavy electric mixer 5-10 minutes or
until candy is thick and no longer glossy. (Mixture will hold its
shape when dropped from a spoon) Quickly stir in raisin-rum mixture.
spread in pan; cool. Cut into 1" squares.
About 2 1/2 dozen candies.
Diana P Mattydale, NY
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Hi, Nancy,
I think this might be the recipe Mary Ann from upstate NY was
looking for in your July 6, 2009
newsletter:
Creamsicle Salad
1 pkg. each (6 oz. each) Orange gelatin, vanilla pudding (not
instant) Tapioca pudding (not instant)
3 cups boiling water
1- 8oz. carton Cool Whip free or light
1 -11oz. can mandarin oranges
Bring water to boil. Add gelatin, vanilla pudding and tapioca all at
once (I mix them together in a small bowl first); stir and bring to
a boil again and stir. Remove from heat and cool thoroughly. Add
Cool Whip and mandarin oranges, combine well and place in a bowl to
cool and set.
ENJOY!
Diana P Mattydale, NY
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This is for Pat who wanted to know about
substituting a fat free
coffee creamer in her tomato soup recipe. I have successfully used
Land O' The Lakes fat free half and half instead of regular half and
half in several recipes. It comes in pint and quart sizes.
Dianne
Mr. Drinkwater's comments about the
bread and milk brought back
memories. When I was young, our Sunday evening supper consisted
many, many times of bread and milk. My younger brother once remarked
to me "I didn't know for a long time that we ate bread and milk for
supper because we were poor - I thought we ate it because we liked
it!" That was, of course, back in the time when bread was about 11
cents a loaf and milk was 12 cents a quart! It might not be such an
expensive meal these days!
Muriel B Lakeland, Florida
Hi Nancy,
Anna could freeze her little bit of Bisquick until she got
some more, but other than, it could be used a lot like flour would
be, gravies like she mentioned, etc, But in the meantime, I wondered
if she had the recipe for homemade biscuit mix. I did a search on
this website and found this and thought it looked like a very good
recipe and hope she can use it
I hope this helps. Everyone have a great day. Tennesseyanky.
I've been enjoying the stories about
favorite treats that folks had
as they were growing up. When I was a newlywed, I asked my husband
if he liked bread pudding. His reply was, "No, we weren't poor!"
Always have chuckled over that. Now we enjoy bread pudding for
breakfast!
The topping I make is butter and brown sugar creamed together and a
dollop put on top of each serving. As a kid, I loved eating the
topping with a spoon....forget about the pudding!
JoAnn, Brookfield, Wi
Cream Puff Cake
1 cup water
1 stick margarine
1 cup flour
4 eggs
1 6 oz. pkg. vanilla instant pudding
3 cups milk
8 oz. cream cheese, softened
8 oz. whipped topping
1 chocolate bar
Preheat oven to 400°. Bring water and margarine to a boil. Add
flour, reduce heat and stir until dough forms a ball. Add eggs, one
at a time. Spread into a sprayed 9"x 13" dish. Bake for 35 minutes.
Cool. Prepare pudding with milk. Fold in cream cheese. Let set for
15 minutes. Spread over cooled crust. Top with whipped topping and
shaved chocolate bar.
JL in South Jersey
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Good Morning All,
The weather has been a bit dreich (wet and overcast) for the last
couple of days and really humid.
This is a refreshing dessert which uses marmalade, a popular
ingredient in Scottish cooking since its invention in Dundee in
1797.
Caledonian Cream
Cream Ingredients:
4oz/100g cream cheese (about half a cup)
4 fl oz/112ml double cream (about half a cup)
1 tablespoon marmalade (thick, bitter marmalade is suggested but use
what you have)
2 tablespoons brandy or rum
2 teaspoons lemon juice
Sugar to taste
Base Ingredients:
4 oranges, segmented and the pith removed
Blend all the ingredients for the cream in a liquidiser till smooth.
Place the oranges in four long-stemmed glasses and, if you want, add
a teaspoon of brandy (or rum) to these. Add the cream on top.
Garnish with some orange zest (boil for a few minutes in water to
reduce the bitterness). Serve chilled.
Sylvia <Scotland>
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Impossible Rhubarb Pie
3 c. chopped rhubarb
4 eggs
1/2 c. Bisquick
3 tbsp. melted butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
1 c. milk
Heat oven to 375 degrees. Grease 10" pie pan, put rhubarb in pan.
Blend all remaining ingredients for 3 minutes. Pour over rhubarb.
Let set for a few minutes. Bake 40 to 45 minutes.
** Put a few fresh strawberries in there too. I love the two
together.
Linda C
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To Susana in LA in your recipe for
Marshmallow Chippers in the
7-6-09 newsletter, you said to add 2 tsp. of WATER to the chocolate.
By chance should it be OIL instead? I make candy a lot, and if water
gets into the chocolate, it seizes up. Also when I checked the
recipe on google, no mention of water was listed.
It's so easy to type one thing while we're thinking of something
else :) I know I've done it many times myself. :)
Barb in San Diego
WJ in the 7-6-09 Newsletter was looking for some camping recipes.
These two web sites may help her.
http://camping.about.com/od/campingrecipes/u/recipes.htm
http://www.scoutorama.com/recipe/index.cfm
Pat So. Cal
To whomever sent in the Can Size Measurements, thank you - that's
good info to have.
Rosemary in Omaha
Comment
I was from a 2001 newsletter. I plan to make it a printable chart
and "Print this Recipe" routine on it so it can be easily
formatted to be printed off.
Nancy Rogers
I can remember many times having Sunday night
supper of cornbread
and milk or white bread and milk, but my all-time favorite evening
snack or Sunday night supper was popcorn in milk.
Sandy H. in Blue Springs, Missouri
For Pat, July 6 newsletter:
Re: Tomato Soup Recipe. I make a similar recipe with canned skim
milk and it works just fine.
Suzz-NE
Hi nancy & Ditto,
Re: July 6 N/L Pat was asking about a substitute for
1/2 & 1/2 in
tomato soup. I buy the small cartons of fat free 1/2 & 1/2 for snack
treats for our cat. He gets about 2 teaspoons a day for treats.
Margaret, Tulsa
Dear Nancy,
As a kid, I remember my dad eating soda crackers in a cup with
milk--like cereal as a bedtime snack. A survivor of the Depression
and orphaned at 14, he knew how to survive and be content with the
little things. Mom remembered eating ketchup sandwiches during the
Depression with homemade ketchup! I don't suppose my generation has
any idea of how to be so frugal and content.
LG
Does anyone have a good icebox pie recipe? Nancy, I love reading
your newsletter. It's great !!!
Linda
For WJ who wanted camping recipes. This is easy and fun for all
ages.
Campfire Pizzas
Package of 8" round corn tortillas (usually found in dairy section
of
grocery store)
Pizza sauce (any kind)
Toppings - your choice - some ideas:
Sausage (I pre-cook at home and keep chilled in cooler in a baggie)
Pepperoni
chopped onion (I pre-chop at home)
olives
mushrooms
cheese (I buy pre-shredded)
Have toppings available. Allow each person to create their own
pizza. Spread pizza sauce on tortilla, add toppings. Place on grill
or on a grate over a campfire. Heat until toppings are bubbly. This
is a favorite family camping meal.
Paula
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We have a family reunion every year and this is one of our
traditional
recipes we use every year.
Hobos
Tear pieces of foil 18 inches long:
Put on foil 1/3 pound ground beef (raw) shaped into a patty
1 raw potato cut up in small pieces
1 raw carrot cut up in small pieces
1/4 stick of margarine cut in pats put around on potatoes
onion cut up to your taste
salt and pepper to taste
Fold foil around "meal" and fold edges together at top and sides to
seal. Usually around 45 minutes on an average fire or coals. Can be
made in the oven but taste better over the fire.
Kristin
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Nancy,
My mother used to make something called
Depression Cake. It was dark
cake with raisins and spices and possibly walnuts. Anyone know of
it? Thank you.
Linda
Hi Nancy,
Here are some campfire recipes for WJ and for others campers out
there! Happy Camping!
One-Bucket Cakes
Cake batter or muffin batter
Oranges, hollowed out
Pour cake or muffin batter into a hollowed out orange until it is
about half full. Replace the lid of the orange, wrap it in foil and
bake over coals for about 10 minutes or done.
Becky
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Sausage on a Stick
1 12 oz. package fully cooked smoked sausage links
1 package of refrigerated breadsticks
Spear sausage on stick or hotdog fork. Coil one breadstick dough
around each sausage link, pinching ends. Rotate slowly until bread
is browned.
Becky
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Meatloaf in an Onion
Use your favorite meatloaf recipe. Slice 6 large onions in half and
remove centers. Spoon meat mixture into half of the onion halves.
Top with the other half. Place each filled onion on a piece of
heavy duty foil. Bring ends of foil up over onion and fold tightly.
Cook on coals 14 to 20 minutes on each side.
Becky
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Potatoes and Onions
Tear piece of foil probably 20 inches long.
Cut up 5-7 raw potatoes and place on foil.
1/2 onion cut up in small pieces
Cut up a stick of margarine into pats and place around on potatoes.
Salt and pepper to taste. Bring sides of foil up and seal / fold at
top and sides of foil pouch. About 30-45 minutes on average coals.
(Usually 45 minutes)
Becky
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So many more things that we make over the fire but right now this is
all that pops into my mind.
Enjoy! Becky
I have a very small ice cream maker, maybe a pint size, and have
lost the instruction/recipe booklet. This is the type of maker that
is self contained (no ice, no rock salt) and placed in a deep
freezer for 24 hours, then the ingredients are poured into the
canister and then hand cranked until frozen. Does anyone in
Nancyland have a recipe for the ice cream?
Sharon in Texas
Hi Nancy,
I am looking for directions on how to cook spaghetti squash. My
husband had it before with marinara sauce and swears it tastes and
looks like spaghetti. I'm curious how to cook it and what other
recipes I could make with it.
Thank you, Diane
Best Sweet Pickles Around
1 (46 oz. kosher whole dill pickles
3-cups sugar
7 oz. vinegar
Drain pickles and slice back into jar ( you can slice onions with
the pickles too). Add sugar gradually with vinegar. Recap, shake
every 20 or 30 minutes until sugar is dissolved. Then put the jar of
pickles in the ice box and leave them for about 3 weeks.
Karen in Texas
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Nancy,
I was wondering if any of your people would have a recipe for
soft
pineapple cookies. My mom made these when I was a child. She has
passed away and I can not find her recipe for these. Would
appreciate this recipe very much. I really enjoy your newsletter and
look forward to it all the time. Keep up the good work.
thank you, Sheila from PA
Nancy: I love your newsletter and website, and I thank you for all
of your hard work. I am hopeful that your faithful readers will be
able to help me locate a recipe. Several weeks ago, my husband went
to a restaurant and got a stuffed portabella mushroom. It had crab,
baby salad shrimp, cream cheese on the bottom of the mushroom and
some type of stuffing holding it all together. It was so good. I
have looked for recipes for this on the internet, and can't seem to
find what I am looking for so I am hoping someone in Nancy's land
can help.
Sharon
Hi Nancy.
I need to make strawberry shortcakes for my church. I need to serve
100 portions, how many strawberries would I need?
Pat
Does anyone have the recipe for Greek casserole? It was like
custard, but had cinnamon, macaroni, ground beef, and etc. It was
very good but I have lost the recipe when we moved. I wish I could
remember what all went into it.
Jean
First off, you do an amazing job Nancy! We appreciate your work so
much. I am having a leak problem in my kitchen, and my stove-top is
currently out of commission. I am looking for
meal ideas for myself,
my husband, and our three-year old son, which can be
prepared solely
in the microwave and toaster-oven/broiler (with a 10"x7" baking
sheet). Any ideas would be greatly appreciated, as it
may take some time to repair all the damage in the kitchen to get
back in there and have access to the stove again. Thanks for your
help!
Jennifer
Fun Grilling Ideas
Apple Delight -- Core an apple just over half-way. Fill the hollow
with cinnamon and marshmallows. Skewer it on a forked stick and hold
over the coals until the marshmallow melts and the apple is
easy to puncture.
Banana Hot Boat -- Cut a v-shaped wedge from the top of an unpeeled
banana. Fill wedge with pieces of chocolate and marshmallow. Wrap in
foil and place on coals for 8-10 minutes.
Chili Bag -- Cook up a pot of chili (homemade or canned). Buy
individual size bags of Doritos or something similar. Cut an X on
front of bag and open. Put chili on top of the chips, and shredded
cheese. And you have portable lunch time nachos/tacos.
Corn -- Remove silk and soak ears in water. Lay on hot coals for
about 8 minutes per side.
Dog in a blanket--Wrap a wiener in biscuit dough, skewer on a stick
and bake over hot coals. Or slit the wiener and insert a piece of
cheese before you wrap and cook it.
Egg in orange peel -- Scoop out the orange pulp and eat it, then
grease the inside of the peel, crack an egg into it, and set on
coals to cook.
No Cook Fudge -- Try this one at a campfire while you tell a story,
sing songs, etc. Have the boys pass it around to kneed so everyone
gets a chance.
1/2 gallon ziplock bag
1/2 cups cocoa
3 ounces cream cheese
1 pound powdered sugar
3 tablespoons butter
1 teaspoon vanilla
Place all ingredients in the ziplock bag. Work out the air. Knead
25-30 min. Nuts or peanut butter may be added at the end.
Becky
Print all of the Fun
Grilling Ideas
I am looking for a chunky sweet pickle recipe that contains
vanilla
flavoring. I hope someone can help me out.
Thanks. Connie from Maine
I'm, looking for a recipe for liver and onions that is easy and
delicious. Can anyone help me?
Thanks. Elle
Steak Marinade
1/4 cup soy sauce (I use Kikkoman Teriyaki Marinade & Sauce)
1/4 cup olive oil ( I use 100% pure olive oil)
1 tsp. Lemon & Pepper Seasoning
1 tsp. Garlic powder
(You could use this on 1 - 2 lb. steak)
Mix all ingredients together. Next...prick the steak with a fork on
both sides of the meat. I also prick the sides of the steak too. Put
steak in a Tupperware Marinade pan or you can use a large zip
lock storage bag. Pour marinade sauce over the steak.
Next... Close
the top onto the bottom pan or zip up the storage bag. Marinate 2-3
hours turning over occasionally to evenly marinate the meat.
Another hint...you could marinate this a day ahead for the next day
cookout. Broil or grill the meat.
Top Round (London Broil)
Thickness Grill cook time
3/4" thick 8 - 9 mins.
1" thick 16 - 18 mins.
1-1/2" thick 25- 28 mins.
Karen in Texas
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I would like any recipes using the George Foreman grill.
Dorothy
I am looking for a simple and great tasting recipe for
pickled okra . Sure hope someone has the recipe.
Sharon
Nancy, some time ago I requested a way to prepare chicken livers and
onions which I love. There was a response from your wonderful
readers but I have misplaced it. Can you give me a idea of what to
soak the livers in so they will be tender and getting rid of some of
that strong taste? Thanks so much,
Marie in VA
Hi Nancy.
I just love getting your newsletter. I can only imagine the work you
do each and every day. Thank you so much. I'm looking for an
apple
salad recipe. I can't remember which restaurant I had it at, but it
was on their salad bar. It had apples, raisins, walnuts, and some
kind of a mayonnaise dressing. I would love to have it if any of
your readers know which one I'm talking about.
Cindy
I am interested in a recipe for what my husband calls
Navaho Fry
Bread. Has anyone heard of it?
Sheri
My children purchased a George Foreman Rotisserie Indoor Grill
for me, the problem is I was so excited to get it out of the box and
out to use that I didn't realize I discarded all the materials on
use for it, so I can't use it. Can you help!!!
Donna
Is it possible to make a fruit crisp in the microwave? I haven't
been able to find any good recipes for such and in the heat of the
summer, i don't like to turn on the oven.
Judy
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