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,
Thanks for all your hard work. You have my admiration for all you
do. I recently made the Grape Salad for a luncheon and, of course,
it got rave reviews. It was the first time I had made it, and words
just can?t describe how good it was and what a pretty presentation
it made. Thanks to your site for the recipe!
I was trying to think of something easy to make for dinner last
night and remembered this recipe that my family always enjoys.
Easy Chicken Italiano
4 boneless, skinless chicken breasts-rinsed
3 slices white bread, processed into crumbs?do not use pre-packaged
crumbs
1 package dry spaghetti sauce mix
? cup grated Parmesan cheese (or more)
1 8-oz. can tomato sauce
2 Tablespoons vegetable oil
Place bread crumbs, dry spaghetti sauce mix and Parmesan cheese in a
plastic baggie and shake to mix. Coat chicken pieces in the mixture
and place in a baking dish. Pour tomato sauce over the chicken and
drizzle with oil. Bake at 350 degrees for approximately I hour
TXteacher
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I really enjoy this site and have gotten some great tips and
receipes. Just a hint for folks who are sending in recipes (and a
reminder for myself). When you type out a recipe to give to someone,
please clarify what you mean when you say one can or jar of
something. There are so many different sizes of boxes and containers
out there! It is easy for me to know since I may make something all
the time and I know just exactly what to use but someone else may
not. Just a suggestion!
Irene in FL
RE: 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
A few years ago when a friend gave a '70's party, I bought some
"blank" religious candles and decorated them with '70's stickers I
bought at Wal-Mart: lava lamps, peace symbols, happy faces, etc.
They made fun decorations.
Dianne in Houston
Hi, Nancy and 'Landers!
This is for PJ who wanted a recipe from Ina's show. PJ, go to
www.foodnetwork.com
and when it comes up, you'll see a box that says "search term".
Write in EITHER one of these: Beatty's chocolate cake, or
Flavor and Flowers Ina Garten and you'll get the cake recipe you
want. The Flavors and Flowers entry will bring up the entire menu.
Kathi in Virginia
I just bought a Nu-Wave Oven. It says
you can use any kind of pan/dish you would normally use in oven. I
usually bake in silicone pans SO am asking if anyone out there has
ever used them in the Nu-Wave Oven. Thanks for your input.
Eina
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
Nancy, I found this at the top of the 2/2006 listing of newsletters.
We do enjoy hearing about Ditto?s antics! Please don?t stop!
?The purpose of this recipe newsletter is to post requests and
replies, and recipes from our recipe family (members) and to post
all their great tried and tested (TNT) recipes.?
Robin, you would use the original rice for rice pudding. At least I
do. I am sure there are recipes out there using Minute Rice, but I
have never used them. This one is from Nancy?s Kitchen under Pudding
and is listed just to your left in the listing.
Raisin Rice Pudding
1 c. raisins
3 eggs
5 tbsp. sugar
1/2 tsp. nutmeg
2 tsp. vanilla
2 c. cooked rice
3 c. 2% milk
Rinse raisins in hot water; drain. Beat eggs slightly. Add sugar,
nutmeg, vanilla, rice, raisins, and milk. Mix thoroughly. Pour into
baking dish. Place baking dish in a pan of cold water (bain-marie)
and bake in slow oven 300 degrees until custard is set; that is when
knife inserted in center will come out clean. (Bake about 1 hour).
Chris in NM
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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.
In the 5/24/09 newsletter Ella in Ca requested recipes for
Shepherd?s Pie. This is the one I make. Good comfort food! Actually
anything with mashed potatoes is good! LOL
Easy Shepherd's Pie
1 pound lean ground beef
1 cup chopped onion
2 cups frozen green beans, thawed
1 cup frozen corn niblets, thawed
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (12 ounce) can beef gravy
salt & pepper to taste
2 light shakes garlic powder
paprika
? c. shredded cheddar cheese
2 c. leftover mashed potatoes ? I use Potato Buds
Heat oven to 375 degrees F. Spray 3 quart casserole baking dish or
an 8 x 12 x 2 inch baking dish with nonstick cooking spray. In large
skillet cook ground beef, garlic powder and onion until browned;
drain grease. Add beans, corn, tomatoes, gravy, salt & pepper. Cook
until heated through. Spoon beef mixture into casserole dish.
Sprinkle the cheese over all. Spread mashed potatoes evenly over
beef mixture. Sprinkle with paprika. Bake 45 minutes or until edges
are bubbly and potatoes are lightly browned. Remove from oven.
Serves 5 - 6 posted on Nancy?s message board under Beef by Chris in
NM
Angie/Bflo and Judy/Buffalo regarding various Jell-o flavors I have
found Royal brand gelatin boxes in our Walgreen?s food section. They
carry the low fat and also regular. You might want to check it out
if you have a Walgreen?s close by.
Chris in NM
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Rosemarie in rural Kansas City, the Panera Bread Asiago Loaf sounds
like a bread we would like. Do you have a good T & T recipe? Thanks!
Chris in NM.
Pat W in Menifee Ca, in the 6/5 newsletter is looking for a recipe
for Sicilian spices or spice mix. I would use my bottle of dry
Italian spice mix, add a bit of garlic powder and some finely
shredded Asiago cheese. I do this anyway for my Italian recipes.
Very good flavor!
Chris in NM
Kalyn in The Woodlands, we would also like to know how to keep the
bees out of our hummer feeders! The
birds won?t go near them with bees around. To keep ants out of the
feeders, spread petroleum jelly on the string/wire holding the
feeder up. The ants won?t get in then. We have been doing this for
several years after a friend gave us the hint.
Chris in NM
Rosemary, regarding your
Rosemary's Strawberry Pie recipe, how many
strawberries do you use for your 2 pies? Also what do you do with
the flour and sugar? There are no instructions for using those 2
ingredients. I assume they are to mix with the strawberries? What do
you put in a pan and mix well? Your recipe does sound good, but I
would like to do it right without a mess. LOL
Chris in NM
Hello Nancy and everyone, I have a question and I hope I can ask so
it makes sense to our experienced cooks. Now that warm weather is on
the way, I would love to find a rule of thumb for changing an oven
baked recipe into a crockpot recipe. In other words, if the recipe
says bake at 350 for 1 hour, what would that translate to for a
crockpot. Every summer I switch from oven cooking to using the
crockpot. I am referring to casserole type dishes, not baked goods.
Thanks for any help and as always, I love this newsletter.
Doris, S. Indiana
Leah, A plastic picnic knife also works
great cutting a Bagel in half.
Anita in Camarillo
Here is a neat and easy potato bundle for the grill. My sister in
law gave me this years ago.
Potato Bundle for Grill
Clean and peel as many whole potatoes you need for as many people as
you
need. Slice the potatoes but not all the way through. Put a thin
slice of onion and carrot in between the slices, as much as you want
or can get in the potato. Top with lots of butter, oil or margarine.
Salt and pepper and you can use garlic salt. Wrap in several layers
of foil and grill for 45 minutes or less depends on the grill.
M in Montana
Thanks Nancy for such a wonderful news letter. I usually just lurk
and print, I have many good recipes from this news letter and they
all turn out so good. Have a great day.
M in Montana
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Dear Friends,
Pat W of Menifee, Ca requested information on
Sicilian seasonings in the June 5, 2009 newsletter. My
father's family was born in Sicily and many members are still
residing there. Factually, food preparation in Italy differs,
depending on its' location. Northern Italy uses very little garlic
if at all, while the southern portion of Italy mandates the
inclusion of garlic, as one example. A perusal of Italian recipes
will reveal basil being used in one area, where oregano is dominant
in another area and so on. Since an interest in Sicilian seasonings
was specifically mentioned, I would say the use of garlic, oregano,
mint, red pepper flakes, rosemary, salt, basil, parsley, bay leaves,
sage, and pepper would be accurate. For baking, the use of vanilla,
cinnamon, and nutmeg would be included. Everyone is wished a
rainbow-filled day !
Mrs. Marshall
Fudge for Kathy Clark in Kansas
Chocolate Popcicles
This is from a Tupperware sheet of recipes that came with holders.
1 package instant chocolate pudding
2? cups milk
Mix as directed on pudding package and pour into holder. Freeze
Makes 12 Have a good day. It is about 42? this morning and
thunderstorms are to come. We do need the rain though.
M in Montana
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Hi Nancy,
I have tried Chris's
Creamy Tomato Soup (newsletter 5th June), on many
occasions and can assure you that it's one of the best, if not the
best home-made tomato soup I have tried. Great as a starter or make
it into a substantial meal by making cheese sandwiches or toasties,
with all the salad bits and pieces. In the warmer weather I use the
smallest Conchiglie pasta, as Chris suggests in place of rice. I
recently put some in the freezer, it looks fine - will let you know
how it survives. Maybe Chris has already tried freezing it? I
deliberately made extra to try freezing it.
We are now heading into Garden Fete and Gala Day celebrations time,
here. Every little village has it's own Gala Day, with it's own Gala
Queen and Consort. I have always contributed bars of home-made
tablet and even though I have volunteered other things, the Minister
at our church, always wants the tablet too. Granulated sugar has
increased by more than 25p per kilo here and it works out really
expensive for all the requests. I am going to try and slim down the
individual slabs. If you want to try the recipe, with pictures go
to:
http://whatscookin.proboards.com/index.cgi?board=scottishrecipes
on Nancy's message boards.
Finally Kalyn in The Woodlands. I understand your dilemma, but honey
bees would be ever so welcome here. There are so many empty bee
hives in Scotland due to this awful virus that is killing them,
please make sure that whatever you do, don't kill them, just direct
them to the UK, preferably Scotland. Things are so bad, that people
are stealing working hives.
Sylvia <Scotland>
Six Can Casserole
1 can cream of mushroom soup, undiluted
1 can chicken and rice soup, undiluted
1 5-ounce (small) can evaporated milk
1 can cut green beans, well drained
1 small can chicken, broken up in can*
1 can crunchy chow mein noodles, reserve 3/4 cup
1/2 pound shredded cheese, reserve 3/4 cup
Put the two cans of soup in a large casserole dish. Add the small
can of evaporated milk and whisk together. Stir in the drained green
beans and broken up chicken. Add the chow mein noodles and shredded
cheese. Mix well. Bake at 350? for 25-30 minutes or until bubbly.
Remove from oven and top each serving with reserved cheese and chow
mein noodles.
Serves 4-6
* could also use tuna
Linda C/ABQ, NM
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Nancy, your strength is such an inspiration to all...
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
RE: Hummingbirds
I know that the "recipe" for feeders is a 4:1 Mix of sugar and water
and
we used that for 3-4- years. But had very little traffic to our
feeder.
We never boiled the water either. We tried distilled water but they
didn't care for that. Then we switched to "spring Water" by the
gallon
at Walmart. And started using 1/2 cup of water mixed with 1/4 cup
sugar.
That's almost 50-50, but boy they sure like it.Also, its mixed very
well-they don't like it "grainy". Stir and stir before you pour it
in
the feeder. My DH changes the feeder every 3-4 days unless it's
really
hot, but they are such fun to watch-especially when they are trying
to
intimidate each other-we actually saw a couple of males bump chests
!!
And just today I saw one feeding and Two others divide and go after
the
one eating. Then they went up and down and round and round- nobody
was
eating just chasing each other. But the biggest thrill is when there
are
3 on the feeder at once.
Cheryl, Charlotte
For Eve in WI - The hummingbird nectar is
made using 4 parts water to 1 part granulated sugar. Mix together
and bring to a boil. Don't forget to cool before putting in the
feeders. Make sure your feeders have red on them. If they don't you
can tie a red ribbon there so they can see it.
Ann in AR
Thanks so much to Mrs. Marshall, Sandy, Claudine, Frances, Darr and
Theresa for the link for Barefoot Contessa?s
cake called Beatty?s Chocolate Cake. I will be baking this
soon.
Thanks again, PJ.
Hello Nancy, Ditto and the rest of Nancyland. I am looking for a
recipe that is called Cinnamon chips.
It's made from sweet potato's and has a coating of cinnamon and
sugar. Hopefully someone out there has this recipe.
Barb - La Porte, IN
Would anyone of you great cooks have the recipe for a dish (I think
Serbian) that calls for a lot of eggs, cottage cheese, and filo
dough? It is wonderful. I had it at a Serbian Restaurant and it is
out of this world. I would much appreciate it if any of you great
cooks have it.
Thank you very much Rubie from Wisconsin
French Fried Turnips
4 turnips, peeled and sliced like French Fries
1 cup self-rising flour
1 TBS. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 cup water
Heat oil for deep frying ( 325) Mix flour, water, salt, sugar and
pepper to make batter. Dip turnips and shake off excess. Deep fry
till they float. Drain on paper towels.
Sharon L, Tn
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Summer Potato Salad
2 c. cold mashed potatoes
2 boiled eggs, chopped fine
1/4 c. chopped pickles
2 tsp. diced onion
2 tsp. vinegar
Mix all ingredients thoroughly. Chill well. Yield: 4 servings.
Lisa
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Turkey Casserole
2-1/2 c. diced turkey leftovers
2 c. wheat bread crumbs
6 tbsp. margarine
2 tbsp. grated fresh onion
2 tsp. poultry seasoning
Dash salt and pepper
1/4 c. flour
3 c. hot turkey broth
2 lg. or 3 sm. eggs
Toss bread crumbs with 2 tablespoons margarine over low heat. Season
crumbs with onion, poultry seasoning and dash salt and pepper. Cool.
Make sauce by melting 4 tablespoons margarine and blend in flour.
Add turkey broth slowly (stir constantly) until thick. Stir in
slightly beaten eggs. Cook over low heat 3 minutes or less while
stirring. Cool. Layer in pan: crumbs, turkey, sauce, crumbs, turkey,
sauce, crumbs. (Pan should be about 9 x 12 cake or casserole dish).
Bake at 350 degrees for 30 minutes.
Serves 4
Linda NM
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Nutmeg Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt (about 1/8 tsp)
2 cups flour
1 teaspoon baking powder
Mix all ingredients in a large bowl, beat for 2 minutes on high.
Pour batter into a greased and floured 8 x8 x 2 inch pan. Bake for
30 minutes at 350?.
Linda NM
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Sloppy Joe's
1-1/2 lbs lean ground beef
1 Yellow Onion, Coarsely Chopped
1 Tbsp Ketchup
2 Tbsp Prepared Mustard
1 can Campbell's Chicken Gumbo Soup
1 tsp Salt
1/2 tsp Ground Black Pepper
Place ground beef and onion in a heavy frying pan (12"-14"), and
cook uncovered over medium heat, breaking up ground beef with a
spoon as you cook, until completely cooked with no pink remaining.
Spoon off any excess oil and discard. Add soup, ketchup, mustard,
salt and pepper to beef and onions, and bring mixture to a boil.
Reduce heat to low, cover and simmer for 30-45 minutes, stirring
occasionally. Serve on Hamburger buns. Serves 4-6.
Mary J
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Scalloped Potatoes with
White Sauce
8 large potatoes
2 cups Velveeta cheese
White sauce with 4 cups milk
White Sauce:
8 tbsp. margarine (1 stick margarine)
8 tbsp. flour (1/2 c.)
Salt
Pepper
4 c. milk
Bake at 350 degrees about 45 minutes. Serves 10.
Linda NM
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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
Grandmother's
Potato Patties
2 c. leftover mashed potatoes
1 slightly beaten egg
1/4 c. chopped onion
salt to taste
pepper to taste
To potatoes, add egg, onion, and salt and pepper. Mix well. Shape in
6 patties. Dip in flour, then brown slowly
Karen in TX
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Onion Sour Cream
Chicken
Serves 4
Weight Watcher Points - 4 Points
4 (3 ounce) chicken breasts
1 cup (8 ounces) fat free sour cream
1 package dry onion soup mix
1/2 cup skim milk
salt to taste
pepper to taste
Mix sour cream, soup and milk and pour over chicken breasts. Cover
and bake at 350 degrees for 1 1/2 hours.
Calories 185 Fat 3g Sodium 153 Protein 34g Carbohydrate 4g
Cholesterol 74mg Fiber 0g
WW Points - 4 Points*
*Calculated using a Weight Watcher Calculator
2004 Newsletter
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Strawberry Freezer Jam
1 quart strawberries (1-1/2 pounds), hulled
1 package (1-3/4 ounces) no-sugar needed pectin
1 cup unsweetened apple juice
14-1/2 to 21-3/4 teaspoons Equal? for Recipes or 48 to 72 packets
Equal? sweetener or 2 to 3 cups Equal? Spoonful
Coarsely mash strawberries in large bowl, using a potato masher or
pastry blender (about 2-1/2 cups).
Gradually stir pectin into apple juice in medium saucepan. Heat
mixture to a rolling boil (one that does not stop when being
stirred) over high heat, stirring constantly; boil, stirring
constantly, 1
minute.
Stir hot mixture into strawberries; stir in Equal?. Fill jars,
allowing 1/2-inch head space. Cool jam; seal and freeze up to 3
months.
Note:
After thawing, Strawberry Freezer Jam should be refrigerated;
refrigerate up to 3 weeks. Also note that the use of more fruit in
the recipe can possibly impair the gelling action of the jam. Makes
three, 1/2-pint jars
Nutrition information per serving (1 tablespoon): 14 cal., 0 g pro.,
4 g carb., 0 g fat, 0 mg chol., 2 mg sodium Food Exchanges: free
food
Weight Watcher Points - 0 Points
Recipe reprinted with the permission of Equal.
(http://www.equal.com)
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Brownie Dessert
8 oz. whipped topping
1 pkg. Brownie mix
1 (12 oz.) pkg. chocolate chips
Spread thawed whipped topping to an 8"x6" rectangle on wax paper
lined cookie sheet. Freeze until firm. Prepare brownie mix as on
package except bake in a 13"x9" pan at 350 degrees for 25 to 30
minutes. Cool completely. Cut brownies in half crosswise. Remove
from pan and place frozen whipped topping on 1 brownie layer, then
top with other brownie layer. Cut into squares and roll sides in
melted chocolate chips. Wrap each piece in Saran Wrap and freeze.
Serve frozen.
Karen in TX
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Vanilla Wafer Orange Cookies
12 oz. pkg. vanilla wafer crumbs
1 c. powdered sugar
3/4 c. chopped nuts
1/4 c. melted margarine
6 oz. can frozen orange juice, defrosted
Mix all ingredients. Form into small balls; roll in powdered sugar.
Freeze until ready to serve.
Lisa
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Hi Nancy and all Landers,
Been a while since I've joined everyone but be assured I'm still
around lol. Just busy working in my garden and yard.
Okay I have two questions for all Landers. I've been a baker and a
cook for a good many years but never knew the answer to these two
questions
Why do some recipes call for you to sift flour and some don't?
And can you use frozen rhubarb in a recipe that calls for fresh
rhubarb or will it be too liquidy(my word lol)?
Does sifted flour make for a lighter baking product or doesn't it
make a difference?
We are finally getting rain here in Wisconsin. We need it really
bad. The farmers have their fields all in and some are up already
and needing rain to grow. Hope everyone has a wonderful day.
Dianne in Wisconsin
Peanut Butter Cookies
2 c. sugar
1/2 c. canned milk
1 stick margarine
2 1/2 c. quick oats
1 tsp. vanilla
1/2 c. peanut butter
In a 2-quart saucepan, mix sugar, canned milk, and margarine; boil
for 1 minute. Add remaining ingredients and mix well. Pour into a 9
x 9 inch pan. Refrigerate and cut into squares when cool.
Lisa
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Orange Cake
1 pkg. yellow cake mix
1 sm. can mandarin oranges (do not drain)
3 eggs
1/2 c. oil
Combine all cake ingredients and mix lightly in mixer. Pour into
greased and floured 13 x 9 pan. Bake at 350 degrees for 35-40
minutes. Let cool.
Frosting:
1 (20 oz.) can crushed drained pineapple
1 (8 oz.) container Cool Whip
1 sm. pkg. vanilla instant pudding
Beat all frosting ingredients with mixer well. Frost cooled cake.
Refrigerate to keep. This is a cake that is more moist after several
days.
Karen in TX
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Top 100 Recipe Sites
Monkey Bread
4 cans biscuits
3 tsp. Cinnamon
1 3/4 c. sugar
3/4 c. butter
1/4 c. packed brown sugar
1/4 c. Eagle Brand milk
1 gal. size Ziplock bag
Cut each biscuit into fourths. Combine 1 1/2 tsp. cinnamon and 3/4
c. sugar in a bag. Add biscuits and shake until coated. Arrange in a
greased bundt pan. Combine butter, brown sugar, milk, 1 cup sugar
and 1/2 teaspoon cinnamon in a sauce pan and bring to a boil. Pour
over biscuits and bake at 350 degrees for 30 minutes.
2004 Newsletter
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Pickled Eggs
2 doz. eggs, boiled and peeled
2 cans red beets
1 1/2 c. sugar
3/4 c. vinegar
2 cinnamon sticks
Pour over eggs and let stand for 24 hours or more.
2004 Newsletter
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Cole Slaw
1 head of cabbage (or bag) shredded
1 cup miracle whip
2 T sugar
2 t cider vinegar
2 t celery seed
Mix together, let set for several hours (it gets creamer). Stir and
serve.
Nancy Rogers
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Sweet and Sour Chicken
2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste
Sweet and Sour Sauce
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. Cornstarch
Prepare sauce first by combining all ingredients except cornstarch.
Simmer for 30 minutes. Thicken with cornstarch diluted in a little
water. Saut?chicken in a little oil (do not brown) and add all
other ingredients and stir constantly. Add sweet and sour sauce,
salt and pepper to taste.
2004 Newsletter
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Grilled Corn
1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn
Blend butter with parsley, chives, salt and pepper. Spread 1 heaping
tablespoon on each ear; wrap individually in heavy-duty foil. Grill
over glowing coals 15-20 minutes or until tender, turning
occasionally.
2002 Newsletter
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Coconut Pie
2 sticks butter
2 c. sugar
4 eggs
1 c. coconut
1 c. pecans
1 c. chocolate chips
Melt butter; add chips and heat until melted. Add remaining
ingredients. Mix and pour into unbaked pie shell. Bake at 350
degrees for 45 minutes. Makes 1 pie.
2002 Newsletter
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Corn Casserole
1 can cream style corn
1 can whole grain corn, drained
1 medium onion, chopped
1/2 medium Bell pepper, chopped
1 2 ounce jar pimento, drained and chopped
2/3 cup milk
1 egg, beaten
1 cup crushed saltine crackers
1 cup grated cheddar cheese
1/4 cup melted butter or margarine
2 tablespoons sugar
Salt and pepper to taste
Combine all ingredients. Place in a buttered in a buttered 2 corn
casserole dish at 350 degrees for one hour.
2001 Newsletter
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Fried Rice with Chicken
3 c. white rice
4 green onions
1 c. chicken
3 eggs
Oil or butter
2 garlic cloves
1/2 c. soy sauce
1 c. bean sprouts
Cook rice with no salt, let cool. Chop onions, ham, chicken or
shrimp. Scramble eggs in oil or butter, add dash of garlic powder.
Put eggs aside. In 1 tablespoon of oil, fry garlic cloves and remove
garlic after it gets brown. Add the rice, stirring constantly, add
soy sauce to taste, eggs, and green onions. Add meat and bean
sprouts. Serve immediately.
Serves 6-8.
2001 Newsletter
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Carrot Casserole
2-3 lb. carrots, sliced
1/2 lb. Velveeta cheese
1/4 cup butter or margarine
Corn flake crumbs
Boil carrots until done. Meanwhile melt butter and cheese together.
Pour drained carrots into casserole dish and pour cheese mixture
over. Cover top of carrots with corn flake crumbs. Dot with butter.
Place uncovered in 350 degree oven and heat through until bubbly.
2002 Newsletter
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Peach Dump Cake
1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over
peaches. Top with butter slices. Bake at 350 degrees until golden
brown. Serve with Cool Whip or alone.
1996 Newsletter
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Fajitas
3 lb. skirt steak or flank steak
8 oz. Italian dressing
2 pods fresh garlic, pressed
Light salt & pepper
Marinate steak at least 6 hours or overnight in dressing with
garlic. Cook meat over hot charcoal grill until well done. Cut meat
against the grain into strips. Place in warm flour tortillas with
grilled onions, sour cream dollop, grated cheddar cheese, chopped
tomatoes and optional picante sauce. Serves 6
2001 Newsletter
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Broccoli Casserole
2 c. broccoli or 1 (10 oz.) pkg. frozen
1/4 lb. Velveeta cheese
4 tbsp. butter or margarine
12 butter crackers, crumbled
Cook and drain broccoli. Melt cheese and half of the butter. Mix
with the broccoli. Place in greased baking dish. Melt remaining
butter and mix with crumbled crackers. Sprinkle crumbs on top. Bake
at 350 degrees for 20 minutes. Serves 4.
1996 Newsletter
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Tomato Soup Barbecue
Sauce for beef or chicken
1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped
In one quart saucepan, combine soup, Worcestershire sauce, vinegar,
sugar and onion over medium heat. Cook for 10 minutes.
1996 Newsletter
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Fruit Salad
3 apples, chopped
3 bananas, chopped
Grapes as desired, sliced
1 sm. carton Cool Whip
Combine all ingredients and serve.
1996 Newsletter
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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..
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