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.
Hi Nancy and everyone! I just have to say, thanks so much to Linda
in NM for her Sour Cream
Chicken and Noodle Casserole. We are having it for
dinner tonight with steamed asparagus! I sneaked a taste and it is
great! I also cut it in 1/2 for just the 2 of us. Thanks again
Linda!
Chris in NM
Our recipe family has a lot of new members. There used to be posted
a message at the top of each newsletter with the purpose of the
newsletter. Somewhere along the way it has been removed. I will try
and find it again and repost it.
The purpose of this newsletter is to share recipes and food related
topics. Sometimes we get off topic and have a lot of chit chat, but
main difference in this newsletter and other recipe newsletters is
the recipes submitted and posted have been tried and used before
they are sent. I am probably the worst one to get off topic and am
guilty of talking about my cat, Ditto. For the past 12 years the
newsletter has been a family of members. We all care about
each other.
So many of the messages that have been sent in recently suggest
searching the internet for the recipe. The messages are generally
not posted to our newsletter because the recipe(s) have not been
tested by any of our family of members. I have gotten recipes from
other email newsletters that sound great but find they are a waste
of time because they just didn't turn out well. Hopefully the
recipes sent in to this newsletter have few failures because the
recipe has already been tested before they are sent to our daily
newsletter.
Reasons some messages may not get posted
1. They are copyrighted and we do not have permission from that
source to post them.
2. Recipes and messages that are in all capital letters or no
capital letters usually are not posted. There are not enough hours
in a day to make corrections to the message to post it.
3. Recipes and messages that have no punctuation or excessive
punctuation (example ... at the end of a thought or sentence are
usually not posted.
4. Messages that are abusive or insulting to a person, group,
organization, company, country are not posted.
I do appreciate constructive suggestions that state a problem and a
possible solution.
I used to make an awful mess of a beautiful pan of brownies when I
cut them. Then I found Betty Crocker Brownie Mix FAQ's and started
using a plastic picnic knife to cut them. Perfect! Lots of
interesting info about baking brownie mixes here.
http://www.bettycrocker.com/products/
Leah
Here's an easy chocolate icing for
Robin.
My recipe says make 1/2 recipe for 9 X 13 sheet cake, 1/3 recipe for
8 X 8 square pan and 1/6 recipe for a loaf pan. Heating the cocoa in
the margarine gives a rich, chocolate flavor. You could probably use
butter or shortening in place of the margarine, but I've never used
them.
Leah
Easy Chocolate Icing
.
6 Tbsp unsalted margarine, softened
3/4 cup cocoa
6 - 7 Tbsp milk
3 cups confectioner's sugar
2 tsp vanilla (optional)
.
Melt margarine, add cocoa, heat until mixture boils, stirring
constantly until smooth. Pour into mixing bowl and cool completely.
.
Add sugar alternately with milk, beating until it spreads easily.
Blend in vanilla.
Leah
Print this Recipe
A chocolate icing recipe for robin as requested in the June 4th
Nancy's
newsletter.
Real Fudge Icing
2 cups sugar
2/3 cup milk
1/4 cup cocoa
1/2 cup Crisco shortening
1/4 teaspoon salt
1 teaspoon vanilla
Mix all ingredients together except the vanilla. Boil for exactly 2 minutes from
boiling point, stirring constantly. Remove from heat and add vanilla. Pour into
mixing bowl and allow to cool completely. Then beat for exactly 5 minutes.
This icing is great on cake layers or chocolate pound cake. Should be great on
brownies too. Hope this works good for you.
Jackie In Georgia
I think there are some studies about the fact that
animals are very sensitive to changes in the
atmosphere. Before earthquakes, storms, etc. I did a 'google'
but all the stuff was the really scholarly research on the subject.
I just thought that might account for the way Ditto reacts even
though he doesn't hear the thunder.
JeanLock
Hello Nancy and everyone. In regards to the
Hummingbirds everyone has been talking about. I just received
my June 2009 issue of
Birds & Blooms. The issue is all about hummers and
includes 23 pages of tips, ideas and photos. A reader had written in
asking about the red food coloring in the sugar water. The reply
was: One of the older red food colorings was found to be toxic to
the birds, but with the new formulations, it is no longer believed
to be true. However they do go on to say that it isn't necessary to
dye sugar water for hummers under most circumstances. The feeders
usually have red or orange parts which provide enough color to
attract the hummers or orioles.
Dee in S. IL.
Nancy, this is for Robin re: frosting
"Looking for a good, easy chocolate icing recipe that can be used on
cakes or brownies".
Thanks! Robin
Robin, the following is the best chocolate frosting I have ever
tasted.
The frosting is part of the Chocolate Sheet Cake, but using
buttermilk instead of plain milk.
Icing: Bring to boil 6 tablespoons buttermilk, 4 tablespoons
Hershey's cocoa and 1 stick of butter.
Remove from heat and add 1 lb box of powdered sugar and 1/2 cup
chopped pecans(optional).
Spread on cake or brownies while both are hot.. This frosting covers
the cake in a jelly roll pan.
Let me know what you think.
Florence, IL 6/6/09
For Kathy Clark, SW Kansas:
Fudgsicles
1 qt chocolate milk
*2 egg yolks
1/2 cup sugar
Combine and put in molds and freeze. *You need to buy pasteurized
egg yolks.
grannym IL
Print this Recipe
Fried Sweet Potatoes
3 or 4 sweet potatoes
Heat oil in deep fryer (325). Peel and slice potatoes like French
fries. Deep fry until potatoes float. Drain and salt lightly.
Sharon L, Tn
Print this Recipe
What kind of rice do you use for the rice
pudding; 5 minute rice or original?
Robin
Good morning Nancy! Hope you aren’t getting any more horrible storms
this week!
Robin, This is so easy and good!
Chocolate Cream Cheese Icing
12 oz. chocolate chips
8 oz. cream cheese
1 box powdered sugar
1 stick margarine
Melt margarine and chocolate chips together. Blend with sugar and
cream cheese. Use on your favorite cake layers. Nancyskitchen.com
under icings/frostings. Chris in NM
Print this
Recipe
Carla in Mississippi, here is your pie. I don’t add the raisins,
though.
Jefferson Davis Pie
1 Pie shell, 9 inch baked
1/2 c Butter
2 c Sugar, light brown
4 Egg yolks
2 tbl. Flour, all purpose
1 t Cinnamon
1/2 tsp. Allspice
1 tsp. Nutmeg
1 c Cream or evaporated milk
1/2 c Dates, chopped
1/2 c Raisins
1/2 c Pecan meats, broken
Preheat oven to 325 degrees. Cream together butter and brown sugar.
Beat in 4 egg yolks. Mix together flour and spices and then add.
Stir in cream, dates, raisins and nuts. Fill the shell; bake the pie
until set, about 30 minutes. When cool take 2 or 3 egg whites and
make a meringue as a topping. The dates are not necessary but a nice
extra; without them and the nuts it is called a Kentucky or Arkansas
pie. This is a great favorite in southern cafeteria and small town
restaurants. Recipesource.com
Chris in NM
Print this Recipe
Becky
Regarding my Shredded Broccoli Salad recipe. S/P = Salt/Pepper
Also, a serving size would be equal to 1/2 cup per person. I did not
include it in the original recipe but you could also add 1-2 tbsp
cider vinegar for a little more pizzazz and maybe a dollop or two of
sour cream. Sometimes I add shredded carrots or even a handful of
raisins.
From this recipe I get about 6 servings from one bag of shredded
broccoli mix (more if i enhance it with the carrots/raisins). For
120 people you would need approximately 20 bags of mix. However, as
you know institutional size bags are available to nursing home
residences. You would have to work accordingly. However, this is a
very forgiving salad to make. I usually do not measure my
ingredients. I do it all by taste.
I find that most cooking (not baking) is by taste and very rarely
follow a detailed recipe. So far I get very few complaints when I
serve the end result so I figure I must be doing something right by
trial and error. There are no mistakes in a kitchen that cannot be
corrected.
The bottom line with cooking is that it has to be fun. If it is
chore to do then get out of the kitchen.
My grandmother and mom always told us that meals should be a time to
gather with family and friends and make wonderful memories to leave
behind whether it be coffee/and or a full meal. Enjoy what you are
doing and it will all be perfection in the end result.
Judy/Buffalo
In the 5/24/09 newsletter Ella in Ca requested recipes for
Shepherd’s Pie. In addition to this recipe, I have one that is made
in the crock pot and one that uses ground beef. I think that this
post will prompt others to send their favorite recipe for Shepherd’s
Pie . It is my understanding that the original recipes used lamb
instead of beef. . It is a great way to use leftover mashed
potatoes, if you have them. You can use regular milk and sour cream,
if you prefer and some choose to top the potatoes with their
favorite grated cheese.
Robbie In
Cozy Shepherd's Pie
From Cooking Light
Make this Shepherd's Pie ahead of time, and freeze after assembling.
Thaw in refrigerator overnight and bake as directed.
Potato topping:
2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4
cups)
1/2 cup low-fat sour cream
1/4 cup 1% low-fat milk
2 teaspoons chopped fresh or 1/2 teaspoon dried sage
1 teaspoon butter or stick margarine
1/2 teaspoon salt
1/8 teaspoon black pepper
Filling:
2 teaspoons olive oil
2 cups diced carrot
6 cups quartered mushrooms (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried sage
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/4 cups Pot Roast broth or low-salt beef broth
1/2 cup dry red wine (if you prefer not to use wine, just increase
the amount of the beef broth.)
2 tablespoons tomato paste
1 tablespoon red wine vinegar
3 cups diced Americana Pot Roast or cooked roast beef (about 12
ounces)
1/2 teaspoon paprika
To prepare potato topping, place potatoes in a saucepan; cover with
water. Bring to a boil; cook 20 minutes or until very tender. Drain.
Place potatoes, sour cream, and next 5 ingredients (sour cream
through pepper) in a large bowl, and beat at medium speed of a mixer
until smooth. Keep warm.
Preheat oven to 375°.
To prepare filling, heat oil in a large nonstick skillet over
medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté
5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes.
Sprinkle with flour; cook 2 minutes, stirring until well-blended.
Add broth and wine; bring to a boil. Stir in tomato paste and
vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a
2-quart casserole.
Spread potato topping over meat mixture; sprinkle with paprika. Bake
at 375° for 45 minutes or until golden brown.
Yield: 8 servings (serving size: about 1 cup)
Nutrition Per Serving based on low fat sour cream and low fat milk
and not using cheese for a topping
Calories 228(26% from fat); Fat 6.6g (sat 2.4g,mono 2.6g,poly 0.6g); Protein
18.5g; Cholesterol 45mg; Calcium 50mg; Sodium 330mg; Fiber 3.1g; Iron
3.1mg;
Carbohydrate 24.5g
Robbie IN
Print this Recipe
Marlene, this isn’t Panero’s soup, but one I put together. It is so
good!
Chris’s Creamy Tomato Soup
Chris’s Creamy Tomato Soup
2 tbl. butter
1 med. (1/2 cup) onion, finely chopped
2 tbl. flour
1 qt. tomato juice (I used 1 can (14.5 oz.) tomato sauce and the
rest chicken broth
1 (14.5 oz.) can Italian diced tomatoes with spices
1/4 tsp. salt – I used about 3 shakes dry Italian seasoning instead
2 c. milk
1/4 c. dry rice – or you could use small shell pasta, uncooked
(optional)
Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook
over medium heat, stirring occasionally, until onion is softened (2
– 3 min.). Stir in flour, stirring constantly, until mixture is
smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook,
stirring occasionally, until mixture comes to a boil – 8 – 10 min.
Slowly stir in milk; continue cooking until heated through – about
15 min. Stir in dry rice. Turn heat to low, add lid and simmer till
rice is tender. Serve immediately. I served the soup with slices of
French bread. Makes 6 servings. Posted on Nancy’s message board
under soups.
Chris in NM
You are very welcome Laurie in CO! We like the spaghetti shrimp very
much!
Chris in NM
Print this Recipe
Angie/Bflo
Thank you for the heads up on various Jell-O's.
Will look into amazon.com. I prefer sugar free for my Jell-O's
because I am always looking to cut carbs/calories in all recipes. I
noticed that the new Elmwood Price Rite store had grape and kiwi
flavors (not Jell-O Brand) when they first opened but not sugar
free. Have not seen them since the opening.
Judy/Buffalo
Genealogy/Family History
History Of
Coats Of Arms
6 Secret Library Sources Most Amateur
Genealogists Miss
10 No-Fee Resources for Climbing Your Family Tree Online
Ancestry Search Success
Beginners
first steps in Family History
American Indian Genealogy - Dawes Final Rolls
Cherokee Genealogy
Color Your
Genealogy
Conducting a
Family Search
DNA Genealogy
Genetic Genealogy Research
Family Tree - The Stories Are The Key
Genealogy and Family
History Articles
Genealogical Research - Birth Certificates
How to Find Your Irish
or Scottish Ancestors
Making the Most of Census Records (Genealogy)
Preserving Your Treasured Family Recipes
Preserving Your Family History
This is the recipe that Marlene from Thursday's newsletter was
looking for. It is from Panera's Restaurant and it is heavenly. Have
made it and we love it.
Creamy Tomato Soup with
Asiago Croutons
5 T butter
1/2 C chopped onion
4 T flour
4 C milk or heavy cream
2 C chicken broth
3 T fresh basil, chopped
1 1/2 t sugar
1 1/2 t salt
1/2 t baking soda
3 C tomatoes, chopped (fresh or canned)
1 loaf of Asiago bread sliced thick
Melt the butter in soup pot; add onion and cook over medium heat,
stirring until the often is softened but not browned. Sprinkle the
flour over the butter mixture and continue to stir and cook for 1-2
minutes. Add the chicken broth and stir. Slowly add the milk, basil,
sugar and salt - continue to cook and stir until slightly thickened
Stir the baking soda into the tomatoes
ADDING baking soda to the tomatoes keeps the milk or cream from
curdling.
Add the tomatoes to the milk and bring just to a simmer
Remove from the heat and put through a strainer
Taste and correct seasonings.
Reheat before serving.
Top with Asiago Croutons - the more the better
Make croutons for the top of the soup by cubing Panera Bread Asiago
Loaf into 3/4 inch thick slices. Butter both sides of those slices,
then cut the slices into bite-size cubes.
Bake the bread cubes in a 425º oven for 15 minutes or until crispy.
OK - here's what I did and won't do again.
I will use milk instead of the cream (1/2 and 1/2) and cut it down
to 3 C to start - the soup was too thin.
I will put it all in a blender - I did not put it through a strainer
and that may be why it was too thin - but I'll try the blender first
The croutons really make the soup - they are rich and thick tasting.
So don't forget the croutons.
Good Luck -- hope you like it as much as we do.
Rosemarie in rural Kansas City
Print this Recipe
Jeff Davis Pie
1 1/2 c. sugar
2 tbsp. flour
3 eggs
1 c. milk
1/2 tsp. lemon extract or 2 tbsp. fresh lemon juice
1 tsp. vanilla
Pinch nutmeg
Pinch salt
1/4 c. melted butter
9" pie shell
Mix all together. Pour into unbaked pie shell and bake at 350
degrees about 35- 40 minutes. (May puff up then fall.) This pie is
very much like chess pie.
Sharon in Illinois
Print this Recipe
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.
HI Guys
I have a request for Sicilian spices or spice
mix.
We just had a California Pizza Kitchen, Crisp Thin Crust, Sicilian
recipe. It was very good, but I really loved the seasoning that they
used on it. It is my first experience with Sicilian flavors. I was
really impressed. So any help would be appreciated.
I really enjoy the newsletter and all the hard work Nancy puts in. I
have gotten and tried many of your recipes.
Thanks Pat W in Menifee Ca
For Robin:
Brownie Icing
Melt 1 stick butter and 6 oz (1 cup) semisweet chocolate chips
together until smooth. Cool a little. Stir in powdered sugar until
frosting is of spreading consistency.
Immediately upon removing brownies from the oven, pour a cup of
chocolate chips evenly over the brownies. After about a minute to
soften, spread with a knife.
grannym IL
Print this Recipe
The link for the
cinnamon chips at the Prepared Pantry ;
http://www.preparedpantry.com/gourmet-cinnamon-chips.aspx
Mary S
Hi it's Marissa from Ft. Wayne I had a question about the
better cake mix's. I was wondering what
kind of flour you use, all-purpose or self-rising that could have
been the problem I had with it not coming out right. Thank you to
Chris for her reply to my Cincinnati chili, as I said I lived most
of my life in Cincinnati and greatly miss it. The Grater's ice cream
and the LaRosa's pizza yum. Chili here in Ft Wayne is Bad and the
don't put cheese on there chili , when you ask for cheese the kind
of look at you weird. I make my own Cincinnati chili and people all
the time try to figure out what's in it Chris has a recipe listed
for it thank you Chris I will try your version. At Christmas time
everyone I know what's me to make them pints of chili as there gifts
which is fine with me no size or color to worry about.
Thank you Marissa
Hi, Nancy:
In the June 3rd newsletter Lisa-Union Bridge, MD asked about
strawberry jelly or jam. If she will
purchase a box of Sure Jell, the sheet inside will have all the
different recipes for making jams and jellies, both freezer and
regular. That is what I use all the time. Just made a batch of
freezer strawberry jam last week. And if you go by the directions,
it will turn out just right, and delicious. Note: One box will only
use about a quart of berries, so if you have lots of berries you may
have to purchase several boxes. Thanks, and good luck.
Nell in VA
To the gal who is taking part in a '70's party. Any bundt cake would
be appropriate. Remember how "big" they were in the seventies?
Mary Kay in Manasquan
Hello Nancylanders.
For anyone wanting a canning book check out
Kitchen Krafts.com
They have a book called Ball Blue Book,guide to preserving.
Bobs Wife in Ohio
Newsletter-June 3
I sam sorry I forgot who wanted the Barefoot Contessa Chocolate
Cake/Frosting recipe with coffee.
Recipe
Video
Sandy in Iowa, Claudine, Frances in Wesley Chapel, Darr, Theresa in
MI
Hello fellow Nancylanders, this isn't a recipe
but rather a diet tip. Today I was watching TV and had eaten
half of my peanut butter sandwich without it even registering. I
tried to think of a way to add something to it to make it seem like
more food. I have been buying smooth peanut butter to save calories
since you can spread it thinner although I prefer chunky. So I
chopped up a couple of mini-carrots into pieces about the size of
the missing nuts and sprinkled them on the rest of the peanut butter
inside the sandwich. It was great and I will be doing it every time
from now on. I know it sounds kind of strange but give it a try and
you may like it too. A CUP of carrots is about 52 calories and a
tablespoon of P.B is about 95 calories.
Betty in ME
For Lisa , I freeze shredded cheese all
the time.
Judi in Mass.
To Lisa-Union Bridge, MD asking about freezing
shredded cheese. I always freeze my cheese right in the
package and just remove what I need then put it right back into the
freezer. I usually buy the 4 cup bags at BJ's. Sometimes you have to
break apart with a knife to get what you need but that is not a
problem to me. It keeps forever and will not mold as it does in the
fridge sometimes. Hope this is helpful to you.
Joan from Ma
Just thought I would let those of you who wanted an
aluminum dish pan that Fred's has the 12
quart ones on sale this week for $4.95. They are not as heavy or as
big as the one my Mom had years ago, but they are pretty nice.
Earlene in N.C.
As always, Nancy, your newsletters are so welcome! I agree with you
about the thunderstorms/wind/etc & unplugging the computer! It's so
much easier than worrying!
I have a question about the hummingbird feeders
that I'm hoping some "Landers" can help me with -- is there
something I can do to keep honeybees and ants out of my feeders?
They are ever persistent! Thanks for the help!
Kalyn in The Woodlands
For anyone who has lots of strawberries this time of year, here is a
KILLER recipe for Strawberry Pie. It is soooo good.
Rosemary's Strawberry Pie
2 baked pie shells (Pillsbury refrigerated)
Prepare berries and let drain and dry. Leave them whole or cut in
half if very large.
1-1/2 cup sugar
4-1/2 T flour
Small box strawberry Jell-O
Put in a pan and mix WELL with fork. Pour 1-1/2 cup boiling water
over the Jell-O mixture and heat until it comes to a boil. Let it
cool really well, about an hour.
Put strawberries into cooled baked pie shells. Put the cooled Jell-O
mixture on top of berries. Put in refrigerator 1-2 hours or until
jelled. Top with whipped cream or Cool Whip when ready to serve.
Rosemary
Print this Recipe
To Lisa in Union Bridge, MD. - I freeze
shredded cheese all the time because I shop in one of those
big box wholesale stores. I freeze it in the unopened package if the
portion is suitable or I divide it into smaller portions, wrap it in
plastic wrap and freeze it. It is not the type of thing you can keep
in the freezer forever without noticing a difference in the taste
and texture, but I have kept it at least 3 months without any
noticeable difference.
Ellen in Pittsville, MD
Hi Nancy and all the Nancylanders, I learn so much here. All the
hummingbird food I've ever bought has red coloring in it but I will
make my own from now on if someone will tell me where I can find the
the recipe please. I've been feeding them for years and they flock
to my feeders and seem to like it, even orioles come and drink from
it, but I certainly don't want to cause them any harm, so thank you.
Eve in WI
Comment
There is a search box at the top of each newsletter page. Just put
the word hummingbird in it and it will pull up all the articles and
recipes posted on this site.
Nancy Rogers
Beef Casserole
2 lbs. ground beef
2 cans veg-all, drained
2 cans cream of mushroom soup
salt & pepper to taste
1 chopped onion
2 cups left over cornbread, crumbled
Brown ground beef and onion ; drain good and mix in soup, salt,
pepper and veg-all. Put into casserole dish and sprinkle crumbled
cornbread over top. Bake at 400 degrees for 30 minutes.
Sharon L,Tn
Print this Recipe
Western Beans
2 lbs. mixed brown and white beans, cooked till almost done
1 lb. sausage, browned and crumbled
1 can Ro-Tel
Cook beans and salt to taste. Add browned sausage and Ro-Tel; mix
well and let simmer for about 30 minutes. This is great to take to
family get togethers.
Sharon L,Tn
Print this Recipe
Chocolate Cookies
2 boxes chocolate cake mix
5 eggs
1 box ( 13x9 size) brownie mix
3/4 cup oil
Preheat oven to 375 degrees. Mix all ingredients well and drop by
teaspoonfuls onto greased cookie sheet. Bake 12-15 minutes. Cool on
racks.
Sharon L,Tn
Print this Recipe
To Lisa-Union Bridge , MD in the June 3, 2009 newsletter
I freeze packages of shredded cheese
(all kinds) all the time and have done so for years. I simply put
the bag in the freezer when I am putting up groceries from the store
unless I am using all of the cheese within a couple of days. If I’m
using it in a recipe I remove it from the freezer 15 to 30 minutes
prior to making my recipe, take out what I need and refreeze. I’ve
never had a problem with it.
Barbara, Kimberly, AL
o Anne in middle ga. In my opinion, do not waste your money on
Loud n Clear. Mom tried one, worked for
about a week, a lot of static and feedback, cheaply made product.
Can't find anyway to return product and get money back. But the
upside is she has decided to get a hearing aide after using the
product. Hope this helps in your decision.
Deb sdae TN.
Cole Slaw
1 c. vegetable oil
3/4 c. sugar
1/2 c. vinegar
1 1/2 tsp. salt
1 tbsp. prepared mustard
1 tsp. celery seed
1 lg. cabbage, shredded (with knife)
1 lg. onion, sliced finely
Boil first 6 ingredients and pour over cabbage and onion. Let
marinate at least 24 hours before serving. Keeps for weeks. Serves
10-12.
Sue
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Cabbage Soup
1 tsp. vegetable oil
1 yellow onion, minced
3 1/2 c. chicken broth
2 oz. vermicelli
1/2 head cabbage, shredded
1 tsp. dry sherry
In a skillet, heat oil over low heat. Add onion and cook until onion
is transparent (about 1 minute). Stir occasionally. Add chicken
broth and vermicelli. Raise heat to medium and bring mixture to a
slow boil. Continue boiling for 5 minutes. Reduce heat to low. Add
cabbage and simmer another 5 minutes. Stir in sherry.
Makes 4 servings.
Sue
Print this Recipe
Spareribs
6 lb. spareribs, cut into serving pieces
1 (6 oz.) can frozen lemonade concentrate, thawed
3/4 c. bottled barbecue sauce
Place spareribs in Dutch oven. Add enough wafer to cover spareribs
and heat to boiling. Reduce heat; cover and simmer 1 1/2 hours or
until tender. Remove spare ribs to baking dish. Stir together
lemonade and barbecue sauce; pour over ribs. Cover and refrigerate.
Grill ribs 4 inches from medium hot coals for about 30 minutes. Turn
and baste ribs frequently with barbecue sauce.
Sue
Print this Recipe
Whipped Lemon Dessert
2 (3 oz.) pkgs. lemon Jell-O
3 c. boiling water
1 (6 oz.) can frozen lemonade
8 oz. Cool Whip
bring 3 cups of water to a boil. Dissolve Jell-O in boiling water.
Add frozen lemonade concentrate and mix. Refrigerate until a spoon
drawn through it leaves a definite impression (about 1 1/2 hours).
Add Cool Whip and whip in electric mixer. Pour into serving dish and
refrigerate several hours.
Karen in TX
Print this Recipe
Chicken with
Tortilla Dumplings
2 pkgs. flour tortillas, cut in strips
1 to 2 cans of cream of chicken soup
1 chicken with broth
Mrs. Dash to taste
Yellow food coloring, if desired
Boil chicken in 6 to 8 cups of water. Remove chicken from broth and
debone, saving broth. Bring broth to a boil and drop in a layer of
tortillas and a layer of chicken until all are in the broth. Add
soup (2 cans for a thicker mixture), seasoning.
Makes 4 servings
Linda in NM
Print this Recipe
Salsa Chicken
4 to 6 chicken breasts, cooked and boned
1 can cream of mushroom soup
1 pt. sour cream
1 jar (12 oz.) salsa
Shredded Cheddar cheese
1 doz. corn tortillas
Layer ingredients in a 9x13 pan as follows: Tear up tortillas in
bottom of pan, then add sauce (soup, sour cream, salsa) on top of
that, then add cubed chicken and top with a layer of cheese. Repeat
as many times as needed. Top casserole with sprinkled cheese. Bake 1
hour at 350 degrees uncovered.
Linda NM
Print this Recipe
Ham Asparagus Roll Ups
1 pkg. thinly sliced ham
1 can asparagus spears
1 sm. pkg. cream cheese
Spread cream cheese over individual ham slices. Place 1 asparagus
spear on 1 end of ham slice (on top of cream cheese). Roll into a
cylinder. Cut into 1/2 pieces.
Linda NM
Print this Recipe
Lemonade Bundt Cake
1 box yellow cake mix
1 sm. box lemon Jell-O
1 sm. can frozen lemonade
4 eggs
1/2 c. oil
3/4 c. sugar
Dissolve Jell-O in 3/4 cup of hot water (stir until it is well
dissolved). Let cool. Beat together 4 eggs and the 1/2 cup of oil.
Mix all these ingredients into the yellow cake mix. Mix well and
pour into a tube baking pan. Line pan with greased wax paper
sprinkled lightly with flour. Bake at 325 degrees until done
(browned on top). Mix small can of lemonade (thawed) with 3/4 cup
sugar. When cake is done and still warm pour lemonade mixture over
cake. Let cool and remove from pan.
Lisa
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Onion Soup Dip
1 pkg. Lipton onion soup mix
1 lg. container sour cream
Mix soup mix with sour cream. Chill 1-2 hours before serving.
Nancy Rogers
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Baked Onion Chicken
In a 9x13 inch baking dish, put 1 cut-up fryer. Over the top of
chicken, sprinkle 1 package crushed dry Lipton onion soup mix. Cover
and bake at 350 degrees, until the chicken is done. Mix equal parts
of sour cream and gravy from the cooked chicken. Pour back over the
chicken and serve with mashed potatoes or noodles.
Nancy Rogers
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Baked Onion Potatoes
6 med. potatoes with skins on
1 pkg. Lipton onion soup
1/4 lb. butter or margarine
1 c. water
Slice potatoes in casserole and sprinkle with onion soup. Stir. Add
butter and water. Bake at 350 degrees for 1 hour, uncovered.
Nancy Rogers
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