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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.
7-Up Marinade (Pork and
Chicken)
6 limes (use just the juice)
1/4 cup soy sauce
1 can 7-Up
Combine all marinade ingredients. Allow pork to marinate for 2 to 6
hours before grilling.
Karen in TX
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Turkey and Broccoli
Casserole
1 pound cooked boneless turkey breast
1 package frozen broccoli spears, (10 ounces) thawed
1 can condensed cream of mushroom soup
1 cup shredded Swiss cheese , (4 ounces)
2 tablespoons dry sherry (or chicken broth)
1/8 teaspoon nutmeg
Preheat oven to 350 F. Cut turkey into '/4-inch slices; set aside.
Coat a 6"x10" baking dish with nonstick vegetable spray. Place the
broccoli in the baking dish and top with the turkey slices. In a
medium sized bowl, combine the soup, cheese, sherry, and nutmeg;
spread over the turkey. Bake for 30 to 40 minutes, until bubbling
and brown.
Karen in TX
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To Judy/Bflo
You can find hard to find jello flavors
at Amazon.com.
Angie/Bflo
Zucchini Cinnamon Cake
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one
13x9 inch baking pan.
Combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until
well mixed. Stir in the flour, baking soda, salt, baking powder, and
cinnamon and mix until just combined. Stir in the chopped nuts. Pour
batter into prepared pan.
Bake at 350 degrees F(175 degrees C) for 45 minutes.
Kristin
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My mother when she was alive used to make a great dish of
stewed apples and rhubarb, but
unfortunately her recipe has gone with her. Obviously, she used to
"add" a few bits and pieces and I was wondering if any Mum out there
has a tried and true recipe, please.
Charles in New York
Chile Verde (Green Chile Sauce)
2 tablespoons vegetable oil
1/4 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 cups chicken broth
One 7-ounce can diced green chilies
1 tablespoon chopped canned jalapeno chili or to taste
1/2 teaspoon finely chopped fresh cilantro
Salt to taste
In large skillet, heat oil over medium-high heat. Sauté onion and
garlic until tender. Stir in flour and cumin. Cook 2 to 3 minutes or
until bubbly and beginning to brown. Reduce heat to medium and
slowly pour in chicken broth, stirring constantly. Stir in remaining
ingredients. Bring mixture nearly to a boil, reduce heat and simmer
20 to 25 minutes or until thick. You may puree sauce in a blender.
Linda NM
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Looking for a good, easy chocolate icing recipe
that can be used on cakes or brownies.
Thanks! Robin
June 2009 Printable Recipes Index
May 2009 Printable Recipes Index
April 2009
Printable Recipes Index
March 2009 Printable Recipes Index
February 2009
Printable Recipes Index
Italian Potatoes in a
Packet
(makes 4 servings)
Weight Watcher Points - 2 Points
3 medium russet potatoes, unpeeled and scrubbed
2 teaspoons olive oil
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried oregano
1/8 teaspoon crushed dried rosemary
1/8 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons freshly grated Parmesan cheese
Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut
potatoes lengthwise into eighths and lay in center of the foil.
Drizzle potatoes with olive oil.
In a small bowl, combine thyme, oregano, rosemary, garlic powder,
and paprika. Sprinkle over potatoes and toss gently to coat evenly.
Wrap and seal foil securely with tight double folds. Place on grill
about 4 to 6 inches from source of heat over medium-hot coals.
Cook 30 to 40 minutes until potatoes are tender. Open packet and
stir gently. Sprinkle with cheese. Close packet and continue to
grill another 3 to 5 minutes, until cheese melts. Serve hot.
Per serving: 125 calories (23% calories from fat), 4 g protein, 3 g
total fat (1.0 g saturated fat), 21 g carbohydrates, 2 g dietary
fiber, 3 g cholesterol, 65 mg sodium Diabetic exchanges: 1 1/2
carbohydrate (bread/starch), 1/2 fat
Sue
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Hi Nancy,Ditto and recipe friends,
Nancy, take care during those storms. We have a lot of lightening
here in Alabama and I don't use the phone or anything during the
lightening,
I have read a lot about hummingbird
here, I use to have a feeder(I had 2 so
I could keep one clean) but the red wasps
got so bad had to take it down! I would sit inside and watch for
them and would take a fly swatter and they would fly when they saw
me! LOL I love watching them anyone have an idea how to keep them
away?
Brenda/Alabama
Since returning from Arizona Ditto has not eaten well. In the
past each morning he would put all the toy mice he could find behind
the lift chair and pounce on them. Today was the first day he
got up on the top of my lift chair and attacked his toy mice. Was
glad he is getting back to his usual self.
Ditto does not handle storms well. He does not hear well so
the thunder doesn't seem to bother him. He does get very
restless when a storm comes through. It doesn't seem to matter
whether it is snow, or thunderstorms. He stays very close to
me right before and during a storm.
Nancy Rogers
Hot German Style Potato
Salad
6 med. Potatoes
1/2 c. chopped onion
2 tbsp. Sugar
1 tsp. celery seed
1/2 c. vinegar
Dash of pepper
6 slices bacon
2 tbsp. Flour
1 1/2 tsp. Salt
1 c. water
2 hard-boiled eggs, sliced
In covered saucepan cook potatoes in boiling salted water for 25-30
minutes or until tender; drain. Peel and slice potatoes. In large
skillet cook bacon until crisp; drain on paper towel and crumble,
reserving 1/4 cup drippings. Cook onions in the reserved drippings
until tender but not brown. Blend in flour, sugar, salt, celery seed
and pepper. Add water and vinegar. Cook and stir until thickened.
Stir in bacon and potatoes. Cook about 5 minutes or until heated
through, tossing lightly. Add hard-boiled eggs, toss lightly just to
mix. Makes 6-8 servings.
Linda NM
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Articles
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The Importance of a Budget
Useful Guide in Setting up a Budget
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Developing a Budget? Watch Out for Those Budget-Bursting
Gremlins
Use Spices To Cook Like A Connoisseur On A Paupers Budget!
Budgeting your Savings - Did You Let Your Piggy Bank Get
Away?
Decorating on a Shoestring Budget
Making a Budget
How to Fix Credit Report Errors
What Happens If You Do Not Pay Credit Card Debt
Ideas for Saving Money
How to Reduce Credit Card Debt
Penny Pinching Cooking Tips
Making a Successful Budget
Budget Worksheet to Printout
Basic Frugal Budgeting
The Importance of a Budget
Useful Guide in Setting up a Budget
Grocery Savings - Your Kitchen is a Goldmine!
Frugal Budget Basics
A Baker's Dozen: Kitchen Tips
24 Ways to Pinch Pennies and Save Dollars
Clever & Frugal Birthday Party Favor Ideas
Importance of Home Personal Budget Finance
Cole Slaw Low Fat/Calorie
1 10-oz. bag shredded green cabbage
1 cup peeled, chopped granny smith apple
1/3 cup light sour cream
2 tbsp light mayonnaise
2 tsp apple cider vinegar
2 tsp sugar or 1 pkg sweetner
1/4 tsp salt
dash of ground black pepper
Combine the shredded cabbage and apple.
Mix together:
sour cream, mayonnaise, cider vinegar, sugar, salt, and pepper.
Pour the sour cream mixture over the cabbage, and toss together
until the cabbage is evenly coated. Cover, and refrigerate for at
least 15 minutes before serving.
43 calories per 1/2 cup
Judy/Buffalo
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Summer Recipes
Ice Cream Recipes
Fresh Tomato
Recipes
Cucumber Recipes
Cool Whip
Recipes
Hummingbird
Recipes
Cabbage Skillet
1 head (about 2 lbs.) purple cabbage, cut, shredded med. Fine
4 tbsp. bacon drippings
1/2 tsp. Nutmeg
1 tsp. Salt
1 lg. apple, diced & unpeeled
1 lg. onion, diced
3 tbsp. Vinegar
3 tbsp. brown sugar
6 slices bacon
Few grains cayenne pepper
Cook 6 slices bacon crisp, drain on paper towel, measure bacon
drippings. Put bacon drippings in large kettle, add cabbage, onion
and apple. Add seasonings and cook slowly. Watch closely as not to
burn and will make its own juice if cooked slow enough. When cabbage
is tender, add sugar and vinegar and cook 5 to 10 minutes.
Makes 4-6 servings
Kristin
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Breakfast Egg Crouton
Casserole
1 lb. bacon, cooked & crumbled
1 dozen extra large Eggs
2 c. Pepperidge Farm seasoned croutons
3 1/2 c. milk
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Thyme
6 oz. shredded cheddar cheese
Butter a 10"x14" pan layer croutons first, cheese next. Mix eggs
with milk and spices and pour over top. Add crumbled bacon. Bake at
350 degrees for 1 hour. Done when knife comes out clean. Can mix
night before and let set for next day.
Sue
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requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
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Hamburger Steak with Mushroom
Gravy
1 lb. hamburger
1 egg, beaten
1/2 c. cereal crumbs
2 tbsp. catsup
2 tbsp. water
1 tbsp. Worcestershire sauce
1/4 tsp. chopped onion
1/2 tsp. salt
Pepper to taste
1 can mushroom soup
Mix all ingredients in order except soup. Form into large patties
and roll lightly in flour. Brown both sides in butter. Pour soup
with one can water over meat patties and simmer covered for 45
minutes.
Linda NM
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For Ann in middle GA. My husband bought the
Loud and Clear at Wallgreens. Didn't do anything for him.
Think he wore it once.
For Lisa in MD. When shredded cheese is on sale, I stock up on it
and place in freezer. Have never had a problem. I freeze it flat,
then when want some give it a whack to break it up and take out what
I want reclose and place back in freezer. Hope this helps.
Thanks for the girl in MA about the info on the
NuWave Oven at BJ's. Will check it out. Don't have a
membership, but believe can get a one day trial pass.
Eina
Homemade Peach Ice
Cream
12 peaches
2 c. sugar
1 c. sour cream
1 can condensed milk
1 pt. cream
1 qt. or more milk
Blend peaches in food processor. Add rest of ingredients except
milk. Pour into freezer. Add milk to fill line. Freeze according to
freezer instructions. Makes 1 gallon.
Lisa
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I just joined this group and love all the great recipes. Years ago
my mother made a Jeff Davis Pie. Does
anyone have a TNT recipe for this pie.
Carla in Mississippi
Pork Chop Casserole
1 lg. can sauerkraut, drained
4 pork chops
2 cans cream of mushroom soup
1 1/2 c. water
1 1/2 pkg. onion soup mix
1 pkg. Noodles (small package)
Cook noodles, drain. Brown the meat, remove meat from pan, pour soup
and water into pork drippings. Mix kraut with noodles, add meat then
liquid. Bake at 325 degrees for 55 minutes or until the meat is
tender.
Lisa in TX
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Top 100 Recipe Sites
Baked Pork Chops
4 thick sliced pork chops
1/4 c. plain nonfat yogurt
1/4 c. package seasoned bread crumbs
Heat oven to 350 degrees. Line a cookie sheet with foil. Lightly
coat with vegetable cooking spray. Dip pork in yogurt (spread with
fingers or spatula), then in crumbs to coat. Arrange on prepared
cookie sheet. Bake 55 minutes or until tender when pierced and
crumbs look dry and lightly browned. Makes 4 servings.
Lisa in TX
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Sweet and Sour Pork
2 pounds Lean Pork Tenderloin (bite-sized pieces)
1 package (9 ounces) frozen carrots
3 cups broccoli florets
1/3 cups sweet and sour sauce
Cook pork on medium heat in sprayed nonstick skillet, stirring
constantly for 4 minutes. Add carrots and cook and stir for 2
minutes. Add broccoli and sauce. Cook, stirring constantly for 3-4
minutes utnil broccoli is crisp tender. Good served over white rice.
Makes 4 servings
Lisa in TX
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Cream Cheese Pie with
Strawberries
1 (10 oz.) pkg. strawberries, halved, in syrup, thawed
2 (8 oz.) pkgs. cream cheese
1/4 c. sugar
1 tsp. Vanilla
2 c. Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6 oz.)
Drain strawberries; reserving 1/4 cup liquid. Beat cream cheese,
reserved liquid, thawed strawberries, sugar and vanilla until
smooth. Fold in whipped topping. Spoon into crust. Refrigerate
several hours or overnight. Garnish with strawberry halves and kiwi
slices.
Makes 6 to 8 servings.
Sue
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Impossible Coconut Pie
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar
Put all ingredients into blender. Blend on low for 30 seconds. Pour
into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes.
The pie will make its own crust as it bakes.
Linda
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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..
New Mexico Crockpot Taco Soup
1 lb. ground beef
1/4 c. chopped onion
1 lb. can tomatoes with liquid
1 (17 oz.) can corn with liquid
1 (16 oz.) can kidney beans with liquid
1 (8 oz.) can tomato sauce
1 taco seasoning packet
Brown meat with onion with seasoned salt and pepper. Put all in
crockpot and cook for 4-6 hours.
Linda NM
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This is one of our families favorites. I use regular milk
rather than the half and half.
Mary
Easy Crock Pot
Broccoli Soup
2 cans cream of celery soup
1 (18 oz.) jar of Cheez Whiz
1 pt. half and half
1 (20 oz.) bag of broccoli, chopped in small pieces
Combine ingredients in crock pot. Cook on low for 7 hours.
Mary
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To Lisa in Union Bridge, MD;
I freeze all my bought
grated cheeses and have had no problems using them . I also
grate my own cheese if I have any big pieces left that aren't being
used as fast as they should be. When I need a certain amount, I take
the cheese out of the freezer for a few minutes, measure out what I
need and put the rest back in the freezer.
Bev in Green Creek, NC
Nancy,
You had told me before which bags you used with the Food Saver and,
of course, when I got it, I forgot!
Say Hi to Ditto from Valjean, Javert, Cosette and Fantine!
Denise, Falls Church
This is from the June 3 newsletter:
Does anyone know if you can freeze shredded
cheese that you buy in the
store? If so how.
Thanks, Lisa-Union Bridge, MD
Yes you can. I use shredded cheese a lot. We buy the big bulk bags
from Sams club and or BJ's and I use the Reynolds little vacuum
system, quart size and gallon size to freeze the amounts that I
think I will need for a recipe. When I get ready to use the cheese,
I take it out of the freezer to defrost for about a whole day and it
is great.
Hi Lisa,
Below is a recipe for No Cook Jam. This recipe is in the Sure Gel
box along with other fruit recipes. My mother and I used this recipe
all the time. We even made the jam using peaches. Both are great.
Mariann in Missouri.
No Cook Jam
2 c. crushed berries
1 box Sure-Gel gelatin
4 c. water
3/4 c. water
Mix berries and sugar and let stand. Mix Sure-Gel and water in
saucepan and boil 1 to 2 minutes stirring occasionally. While hot,
mix in berries. Pour into small jars with tight lids and let stand
at room temperature for 24 hours. Store in refrigerator or freezer.
(May use with any type berry.)
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Strawberry Freeze Jam
2 c. crushed strawberries
4 c. sugar
3/4 c. water
1 box Sure Jell fruit pectin
Thoroughly mix fruit and sugar in large bowl, let stand 10 minutes.
Mix water and fruit pectin in small saucepan, boil 1 minute,
stirring constantly. Remove from heat and stir in fruit, continue
stirring 3 minutes.
Ladle quickly into 6 1 cup containers, cover at once with tight
lids. Let stand overnight then store in freezer. I let the jam cool
for awhile and pour into 1/2 pint plastic peanut jars and seal -
works fine.
Judy in PA
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Dear Friends,
In the June 3, 2009 newsletter, P J requested a
Chocolate Cake
and Frosting recipe that included coffee. It was aired on the
"Barefoot Contessa" show where Ina prepared the dessert contributed
by a guest's grandmother. Here's the recipe :
Chocolate Cupcakes and Peanut Butter Icing Recipe : Ina
Garten : Food Network
This recipe contains coffee ... and can be used in making cakes, as
well as cupcakes. I will assume this is the recipe unless I'm
informed otherwise. Everyone is wished a rainbow-filled day !
Mrs. Marshall
In the June 2 NL Jean in NC stated that her
cakes fell. The advice I have heard and read about always
state that cakes should just be mixed enough for all the ingredients
to be thoroughly mixed in. No more. In other words just mix all the
cake ingredients until they look like they are all completely mixed
and then pour into pan. Don't worry about small lumps. Anyway, try
the above
method as stated and you will have good results.
Barb in OKC
Thank you Nancy for replying to my question about the
Loud 'n Clear. He decided from the
information that it amplified everything and wouldn't help him tell
the difference in the noises.
For Lisa in Union Bridge, MD...yes you can
freeze the grated cheese you buy in the grocery. Just put the
whole package unopened, in the freezer. I used to be a Military wife
and we shopped twice a month at the commissary. We froze lots of
stuff. I put a chunk of cheese in the freezer and when I took it out
to grate it it crumbled. From then on when I needed grated cheese I
would put it in the freezer. We didn't always have packaged grated
cheese, a wonderful invention for us!
Ann in middle GA
Lisa asked if you could freeze shredded cheese. Yes
you can but you can only use it in things that are baked after that.
The texture changes. I do it all the time and I have never had a
problem .
RetiredTeacher
Lisa Union Bridge MD
I freeze all cheese. It must be thawed in order to use.
When I purchase shredded cheese I section it into 1/2 cup portions
in plastic containers. With this method I have a good amount to
sprinkle on top of a recipe or I can use multiple portions toward
the ingredients in the recipe itself.
I especially freeze grated Romano or Parmesan cheese because I
always buy this in 5# containers. There is no need to section grated
cheese because it stays loose even when frozen.
Judy/Buffalo
Nancy in the June 3 newsletter. Pat Springfield, Oh was trying to
find Cinnamon chips. I found them at holiday time at our wal-mart. I
seem to recall that Dennis Weaver on The
Prepared Pantry has them?
Orlena in Illinois
Nancy:
Thank you so much for this newsletter. "Neither rain nor sleet nor
hail...." you are better these days than the U.S. Post Office.
SHARON L TN: Your Moon Cake
sounds so luscious. I love anything with crushed pineapple. However,
I am confused. Do you place the sour cream and Cool Whip mixture on
unbaked batter, or do you bake the batter first? Also, at what
temperature and for how long? LISA, Union-Bridge, MD: I freeze
shredded cheese all the time.
Mary Kay in Manasquan, NJ
First I would like to say how much I am enjoying your newsletter
only after about three days of joining. I truly enjoy baking and
thank everyone for sharing their prize recipes.
Now for Judy in Colorado and Karen in SD – put the
honey in a plastic bottle and put in the
freezer. This keeps it from crystallizing and it will stay soft to
some degree. It never gets hard. You can also do homemade cane syrup
the same way.
Erma in Florida
I have gone to Panero's That is a
restaurant , think that is the spelling, and they had the best
tomato soup, I would like a recipe to a
nice creamy tomato soup. Can anyone help
Marlene
For Ann in middle GA in the 6/4/09 newsletter who wanted to know
about the Loud and Clear, based on
friend’s experiences I would not recommend this product. They felt
it was a waste of their money and returned the product for a refund.
Robbie In
Nancy,
This is for Ann in middle GA about the hearing
device. I have had 3 different types, the last being like a
cell phone. My problems with all 3 were the noises around me, like
walking, breathing, shuffling papers, etc., drowned out what I
wanted or needed to hear. I hope this helps you decide whether to
buy one or not.
Karen, SW Arkansas
Just wanted to add an idea about baking box mix
brownies. I have recently used the Betty Crocker brownie mix
that fits a 9x13 pan. Anyway, I add about a tablespoon or so of
cinnamon to the batter. I also add rather that 2/3 cup of oil, I add
3/4 cup of oil. Then I bake them about 25 minutes. Don't over bake.
I then frost them with the canned chocolate icing.
Everyone raves about them! They are very moist. I freeze them a
little before slicing them. They slice better that way. Give it a
try! Marlene from Lake Conroe North of Houston
Hi Nancy - I knew I would get an answer to my question about
pork ribs here. Thank you Darr - Az. for
answering my question. I had asked everyone back here, One person
told me they were the same, only the western style were cut thinner.
That made no sense.
Nancy - I hope your weather is better. I live out in the country and
when there is a lot of wind or lightning, it scares me to death. Do
storms scare you or Ditto?
Carolyn - Illinois
Hello everyone. This is for Judy/Buffalo and her broccoli salad. I
am a cook at a very high class health center (an expensive "nursing
home" but we're not allowed to call it that). They serve broccoli
salad very similar to this and I have not yet had to make it on my
shift. I was wondering what S/P means? Also, I need to know
approximately the amounts of each to serve around 120 people? Any
help would be greatly appreciated!
Becky
Thank you Chris in N.M. for the
spaghetti and Shrimp Platter recipe. I think
this might be the one my husband remembers from childhood. Can't
wait to try it..
Laurie in CO
I buy a hanging fuchsia plant for my hummers
when the plants are on sale for Mother's Day each year. I
hang my feeder above it on a shepherd's crook and they love it. I
never add coloring to my homemade sugar syrup. The most import thing
is to change the syrup often enough so it doesn't spoil and to have
a hummingbird feeder that is easy to clean before each refilling.
Leah
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