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.
Sandy Miller, Commerce Township, Michigan, regarding the
Betty Crocker Pour & Frost frosting, her
web site does not show that product any longer. Was it a thinner
frosting that you poured on, or what? I did a search and found that
it was discussed, but it was not included on the listing of
products. Maybe it is regional? Hope someone can help!
Chris in NM
June 7 Newsletter
Good morning, Nancy, and fellow cooks. I have a
cooking problem. I can't figure out what I am doing
different. I am talking about making stuffed
peppers. I am 67, have made them many times over the years
but not so much the last ten years or so, as I now live alone. Now
when I make them, the peppers are not done. The peppers are still
crisp and hard to cut unless I use a knife. They used to be 'soft'
when done. As I said I don't know what I am doing different now.
Hopefully someone can tell me or give me a different recipe. I love
my peppers. Thanks in advance. Have a good summer all.
Knitter in Illinois
Please tell Knitter in Illinois that my husband, who is the head
cook in our family, always parboils the green peppers first. He
cleans them after cutting the tops off and actually steams them till
they are softer. As soon as they are cool enough to handle, you can
stuff the green peppers and cook as usual. I think you will find
that the peppers are not crisp any longer. Don't get the peppers too
soft or they will fall apart while you are cooking them with the
stuffing.
Hope this helps - grandmasal, Idaho
Hello Nancy; I just want to say a Big Thank You to all for telling
me where I can find cinnamon chips,
would you beleive right here in Springfield.
Pat In Oh
h Nancy. don't ever stop talking about Ditto..he
makes all our day. That's what makes this board great. not just
sharing recipes but it's about our families, our precious pets which
to most of us are our kids..... Keep up the good work and know we do
appreciate you.
Wanda
Nancy I need help with a few mixes that I have bought in the past
but can't now. The first one is how to make homemade
Hidden Valley Ranch Dip mixture and also
Taco mixture. My DH can't have sodium
now. If anyone have these please send them in because I need them.
He will be asking for the all vegetable soup that I make Thank you.
We had a set back over the week-end but he is doing fine now. He had
so much medicine to take that I think that he had a couple that
didn't agree or work for him. On Wednesday or Thursday we hope to
have him back on solid food. He is happy to be home and I am glad to
have him a live and home.
Everyone have a great day. Nancy and 4 legged associate take care
and stay safe.
Susie Indy
The code to the newsletters
red highlighting -
topic of message
bold highlighting -clickable links to printable recipe or another
site.
Nancy Rogers
Nancy, my family went wild for these enchiladas yesterday.
Hope you can use it..Florence, IL 6/0/09
Velveeta Pepper Jack Enchiladas
Makes:
6 servings, two enchiladas each
What You Need
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. Velveeta Pepper Jack Pasteurized Prepared Cheese Product, cut
into thin slices
12 corn tortillas (6 inch), softened (see Tip)
Make It
Preheat oven to 350°F. Cook and stir meat and onions in large
skillet on medium heat until meat is browned and onions are tender;
drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada
sauce; mix well.
Spread 1/2 cup of the remaining enchilada sauce onto bottom of
13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center
of each tortilla; roll up. Place, seam-sides down, in baking dish;
top with the remaining 1 cup enchilada sauce and the Velveeta.
Bake 20 min. or until enchiladas are heated through and Velveeta is
melted.
Kraft Kitchens Tips
How to Soften Tortillas
Corn tortillas must be softened before rolling to prevent splitting.
Place tortillas between 2 sheets of dampened paper towel. Microwave
on HIGH for 45 sec. Fill and roll tortillas while still warm.
Make Ahead
Assemble recipe as directed; cover. Refrigerate several hours or
overnight. When ready to serve, uncover and bake at 350°F for 30
min. or until heated through.
Cheesy Bean Enchiladas
Substitute 1 can (16 oz.) refried beans for the browned ground beef.
Mix with the onions and 1/2 cup of the enchilada sauce, then use to
fill enchiladas and bake as directed.
Flo
Print this Recipe
Does anyone have a recipe that clones the
Tortilla Soup that Cracker Barrel restaurants serve? It is
delicious. I have tried to find a recipe like the one served there
and have not been successful. I have tried many Tortilla soups , but
none matches the one from Cracker Barrel.
Nancy in PA
Top 100 Recipe Sites
Hi Nancy,
Diane in Wisconsin, some time ago a few of us raised the same
question about sifting flours on Nancy's message boards, if you
would like to read the comments have a look at:
http://whatscookin.proboards.com/index.cgi?board=baker
Knitter in Illinois Re stuffed peppers, I went to the veggie board
and entered a search for stuffed peppers and I came up with 12
different recipes. There is a little variation in the recipes, some
pre-boiled the peppers, others stuffed the peppers then cooked them
covered for three quarters of the cooking time, removing the lid and
adding cheese for the last quarter of the cooking time. Have you
noticed that if you buy a pack of mixed peppers it's much cheaper
than choosing individual ones. I prefer to pick my own not only for
shapes, but I prefer the milder taste of orange peppers. I do hope
you find a recipe that fits your memories. I'm sure that a regular
reader like yourself has been on Nancy's message boards, this link
will hopefully take you straight to the vegetable recipe board:
http://whatscookin.proboards.com/index.cgi?board=veggie
Judie/So.Calif re different weights. I too have had problems with
boxes, packages and tin weights. My biggest problem has been when
using cake mixes. We don't have the diversity of pre-mixes here in
Scotland that there seems to be in the USA, the few that we do have
are probably different weights. I initially tried a couple, but they
didn't turn out too good, so now unfortunately I just pass by cake
mix recipes. Cake mixes are very expensive here, so it isn't only
simpler, but also cheaper to make cakes from scratch. The only
exception to this is having found a Wrights' Ginger Loaf pre-mix,
500g, I use the mix as a base and can make a wonderful, moist ginger
loaf. I add sultanas (plump white raisins), extra stem ginger and on
occasions I sometimes add walnuts, or ice the top. I'm sure The
Prepared Pantry will have a similar mix available.
Sylvia <Scotland>
Thanks Rosemarie in rural Kansas City with the hints for the Asiago
bread. We like Asiago cheese also and I try to get it when I find
it! It is included in the Italian blend shredded cheese, too.
Chris in NM
To Doris S, Indiana, N/L 6/6, who is looking for oven to crockpot
conversion:
General Oven to Crockpot Cooking Time Conversions
Oven
15 to 30 minutes
Crockpot
1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW
35 to 45 minutes
2 to 3 hours on HIGH or 6 to 8 hours on LOW
50 minutes to 3 hours 4 to 5 hours on HIGH or 8 to 18 hours on LOW
Note: Most uncooked meat and vegetable combinations will require at
least 8 hours on LOW.
Pot Roast
8-12 hours on LOW or 4 to 5 hours on HIGH
Stew
10 to 12 hours on LOW or 4 to 5 hours on HIGH
Ribs
6 to 8 hours on LOW
Stuffed Peppers
6 to 8 hours on LOW or 3 to 4 hours on HIGH
Brisket
10 to 12 hours on LOW
Swiss Steak
8 to 10 hours on LOW
Corned Beef & Cabbage
6 to 10 hours on LOW or 4 to 5 hours on HIGH
Casserole
4 to 9 hours on LOW or 2 to 4 hours on HIGH (stirring occasionally)
Rice
5 to 9 hours on LOW or 2 to 3 hours on HIGH
Meat Loaf
8 to 9 hours on LOW
Dry Beans
1 to 2 hours on HIGH plus 8 to 9 hours on LOW
Soup
6 to 12 hours on LOW or 2-6 hours on HIGH
Chicken
7 to 10 hours on LOW or 3 to 4 hours on HIGH
Vegetables
2 to 4 hours on LOW with liquid added
Baked Potato
8 to 10 hours on LOW
Artichoke
6 to 8 hours on LOW or 2-1/2 to 4 hours on high (with water)
Note: Remember to check the owner's manual for your particular
crockpot for full instructions on usage. The above cooking times are
only VERY general guidelines.
JoAnn in PA
Ice Cream Sandwich Pie
2 boxes ice cream sandwiches
18 oz container whipped topping
1 jar caramel ice cream topping
1 jar chocolate ice cream topping
1 jar chocolate shell
1 package toffee chips
In 9x13 pan, start by layering ice cream sandwiches then a layer of
whipped topping. Swirl on chocolate and caramel ice cream toppings
and gently mix into whipped topping. Sprinkle with toffee chips.
Repeat...ending with toffee chips. Pour chocolate shell on top.
Cover and freeze 12 hours.
Linda C
Print this Recipe
Re: ECOS laundry detergent from Arvilla in May 27, 2009 newsletter
ECOS laundry detergent is great. I have
been using it for a few years and have been very pleased with the
product. No fabric softener is needed, so that saves money. I wash a
lot of clothes and one container will last me over 6 months. So for
just a little over $26.00 I can wash all year. I have been buying
mine at Costco. Glad to know that Sam's carries it. It is definitely
worth trying.
Nancy in Tennessee
I recently went to a shower and they had oreo cookie truffles
(crushed oreos) does anyone have this recipe??
Mary Ann Upstate N.Y
Rhubarb Topping
On the subject of rhubarb:
To top yogurt, cereal or frozen desserts:
Combine 1/2 lb. chopped rhubarb w/1 pt. sliced strawberries, 1/4 c.
each water, orange juice & sugar; and 2 t. vanilla. Bring to boil
over med. heat, stirring often. Reduce heat, cover, & simmer 10 min.
or until thickens and stalks tender. Chill. ( 4 servings, 100 cal.,
0 cholesterol)
Athena in DE
Print this Recipe
Hello Nancy and everyone, Kalyn in the Woodlands asked in the 6/5
newsletter, about keeping ants out of the
hummers feeders. I put Vaseline on the wire, hook, and top of
the feeder to keep ants out. It works for me and doesn't interfere
with the hummers feeding. As for the bees, they are attracted to
yellow where the hummers are attracted to red. If you have any
yellow on your feeders, try removing it or painting it red. You may
have to move your feeders a few feet away to keep the bees from
coming back to the source of food once they have found it regardless
of the yellow.
Dee in S. IL.
M in Montana---ref: chocolate popsicles---what
size instant pudding did you use and did you ever try to use sugar
free pudding?
Also looking for a parsley salad. I had some and it was great. It
had parsley, garlic, and oil in it but, don't know what else. Does
anyone have a recipe for something like this?
Thanks, Dawn/IL
Betty, ME
My children and I always eat carrots with
peanut butter. it is great! I have been eating this for the
last 20 years!!
Dawn/IL
I took my hubby out to Chili's for his birthday and we had the
margarita lime grilled shrimp. We loved it so much we thought we
would try it at home.
Margarita Lime Shrimp
I bought 2 lbs of peeled shrimp and marinated them most of the day
in margarita mix. Then we put the shrimp in a basket and grilled
them for about 5 minutes. We loved the flavor of the shrimp, but it
turned out really dry. I don't know if it was the tequila in the
margarita mix that made them dry or the fact that we did not have a
glaze on the shrimp to keep the shrimp moist. Anyone have any
suggestions? What kind of glaze would you use--maybe something
simple like just lime juice and honey?
Lori R.
Good morning, Nancy, and fellow cooks. I have a cooking problem. I
can't figure out what I am doing different. I am talking about
making stuffed peppers. I am 67, have
made them many times over the years but not so much the last ten
years or so, as I now live alone. Now when I make them, the peppers
are not done. The peppers are still crisp and hard to cut unless I
use a knife. They used to be 'soft' when done. As I said I don't
know what I am doing different now. Hopefully someone can tell me or
give me a different recipe. I love my peppers. Thanks in advance.
Have a good summer all.
Knitter in Illinois
Knitter, cover the pan with foil so the peppers
steam a bit - this will soften them. AS well, I drizzle mine
with oil so they get a bit softer, too.
Diana in RI
Hi Nancy, That is a great idea to add the recipes from your other 2
newsletters to the monthly index! Some of them are old favorites and
it is great seeing them! Thanks! Chris in NM
Knitter in Illinois, regarding your stuffed bell peppers not being
soft when done. I usually parboil them for a few minutes, then stuff
and bake. They are always soft when serving and eating. Perhaps that
is what you used to do. My Mom gave me this hint years ago and I
still do it. Here is my recipe.
Stuffed Green Peppers - T N T
1 pound lean ground beef
1 onion, chopped
1/2 cup uncooked instant rice – I have usually just used already
steamed rice, about 1 c. cooked
1/2 cup water
2/3 (14.5 ounce) can Mexican stewed tomatoes
2/3 (14.5 ounce) can stewed tomatoes, chopped
salt and pepper to taste
4 large green bell peppers
1 (8 oz.) can tomato sauce, optional
4 slices cheddar cheese
sour cream
In a large skillet or medium stock pot, brown the beef and onion
over medium heat. Drain fat. Add rice, water, diced tomatoes, and
stewed tomatoes. Season with salt and pepper. Simmer until rice is
tender. Preheat oven to 325 degrees.
Cut the tops off the bell peppers and clean out the seeds and
membrane. (Note: You may have to slightly slice the bottom of the
peppers to make them stand up.) Parboil for about 10 minutes. Fill
peppers with meat mixture. Add one slice of cheese on top of each
pepper.
Place in a casserole dish and bake in a preheated oven for 45 min.
covered or until peppers are as tender as you like. Served topped
with tomato sauce and/or sour cream. Serves 4 NOTE: When I make my
rice ahead of time I just mix the stuffing ingredients with the rice
and stuff the peppers. Then you omit the water. Posted under
Southwestern on Nancy’s message board.
Chris in NM
Print this Recipe
This was my mother's recipe and I use it with many fresh fruits
including strawberries, peaches, papaya and blueberries.
.
Fresh Fruit Pie
Prepare one quart of fruit as you wish to present it in the pie shell.
I slice most fruits. Stir in 1/4 cup sugar and let it sit to draw
excess juice from the fruit. Drain and reserve the liquid.
.
Mix and boil until clear and thickened:
1/2 cup sugar
3 1/2 Tbsp cornstarch
(I prefer cornstarch to flour as it makes a clear glaze)
.
Drained fruit juice plus water to equal 7/8 cup
.
Cool slightly and add 3 Tbsp Jello of an appropriate flavor to
enhance your fruit.
.
Put a thin layer of glaze in 9" baked pie shell. (This keeps the
shell from becoming soggy with juices from the fresh fruit). Spread
fruit in pie shell. Pour rest of glaze over fruit and chill..
Serve with topping.
Leah
Print this Recipe
This is for Denise MI, who in the 6/3/09 newsletter wanted
suggestions for her 70s party. Watergate salad, Watergate cake and
Harvey Wallbangers cake were all very popular in the 70s and would
bring back lots of memories for those attending the party. Let us
know if you need any of these recipes. I am not including them, as
they have been printed so many times; I thought you might already
have them. Dips and chips were also a staple of the 70s and I
believe that was when Hamburger Helper was introduced.
Robbie IN
Nancy and all I am one lucky wife. My husband was in one great
hospital and had a great care. They ended up doing 4 bypasses and
not 3. Thank you all for the prayers and for anyone on this site
that put him on the Church Prayer List. He has a long road ahead but
he will do a great job of listening. He keeps forgetting that he can
not go back to work until the doctor releases him and that is not
until the middle of July. I am going to have someone that will want
to do things that he can't until then. We have been told that he
can't mow the lawn until next year if then. We have the snow time
covered. Oh want an education this has been. Must go because he is
down stairs sleeping the last I saw. Thanks again for all the
prayers.
Everyone have a great day and tell your loved ones that you them.
Nancy and 4 legged associate take care and stay safe.
Susie Indy
This is for Knitter in ILL. about the peppers still being hard after
baking. I always clean the peppers and then put them in a
kettle of
boiling water and let them cook for a few minutes. It is a par boil
I guess you would say. Watch closely as it doesn't take long. Then I
drain them on paper towels and then stand upright in a baking dish
then fill & bake.
I hope this helps.
Gloria, Indiana
For Donna in Illinois, a cube is a 1/4 pound or stick of butter
Hope this is of some help,
JL in South Jersey
For Knitter in Illinois, June 6th newsletter
Are you par boiling your peppers before stuffing and baking ? Par
boil for 5 min. in salted water then drain. Stuff peppers and then
bake for 45 min. covered and then 15 min. uncovered.
Good luck, Barb in Ohio
For Kaitland regarding bees and hornets - We had a trumpet vine for
many years which attracted the humming birds but it also attracted
bees due to the feeder - I purchased a little hanging plastic
container that was shaped like a bee hive and you separated the top
from the bottom and kept it filled with orange pop ( cheapy kind Not
diet you want the sugar ) the bees would go down in it but couldn't
get back out - do not hang it close to your doors - just always from
the hummingbird feeder.
- I found that helped alot -
we used to at one time have a bee keeper not too many miles from our
home but a few years ago unfortunately someone went in and destroyed
all the hives - we had to eliminate the vine as it tried to eat the
neighbours garage - it was actually growing inside it - we had to
replace all the facer boards -
Joanne Bechard Ontario Canada
To Betty in CA,
The fresh bread crumbs are “fluffier” (thicker) and help make the
sauce thicker. In my opinion, they make the sauce taste better.
However, you might wish to experiment with store-bought crumbs and
do a taste comparison. Either way, I hope you enjoy the recipe.
TXteacher
Knitter,
I always parboil my peppers for 5 minutes when I make stuffed
peppers. They always turn out for me this way. Now that you have
mentioned them I am having a craving for them!
Shayne
Hi Nancy, Ditto, and fellow foodies,
In the June 7th newsletter, Knitter in Illinois wanted help because
her stuffed peppers were to hard even after cooking. What I usually
do with mine is I cut the tops off, clean out the insides, rinse and
then drop them gently into boiling water for about 5 minutes or
less; just until they start to become softer. Then remove them with
a slotted spoon or strainer to paper towels and let drain and cool
till they are easy to handle. Then I stuff them and place them in a
baking dish and cover with foil and bake as usual. I have never had
a problem with them being hard when I do this. I hope this helps.
Rose Marie in still cool, MN
I remember reading somewhere that if you take out the yellow inserts
in your hummingbird feeder that the hornets and wasps will stay away. It seems that they are attracted to yellow. I took mine out
years ago and haven't been bothered by them since.
Sharon in Illinois
Betty in ME, I believe the reason the cake is supposed to be
refrigerated is to keep the cake dense and let it “set”. This is one
Nancy has and one I have made several times!
Warm Chocolate Pudding Cake
Cake
1 c. all-purpose flour
2/3 c. sugar
1/4 c. unsweetened cocoa
2 tsp. baking powder
1/2 c. milk
4 tbsp. melted butter
1 1/2 tsp. vanilla
Topping
2/3 c. sugar
1/4 c. unsweetened cocoa
1-1/4 c. strong hot coffee (or boiling water)
Whipped cream or whipped topping
Butter an 8 inch square baking pan. For cake, in mixing bowl whisk
together flour, sugar, cocoa and baking powder. Whisk in milk,
butter and vanilla until well blended. Batter will be stiff. Spread
in prepared pan. Combine sugar and cocoa for topping and sprinkle
evenly over cake batter. Pour hot coffee over top. Do not stir! Bake
at 350 degrees for 35 to 40 minutes until top is glazed and dark
brown and cake is bubbling up in places. Cool for at least 1 hour,
then serve warm with whipped cream. Serves 6 to 8.
www.nancyskitchen.com
Chris in NM
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
Mert here from WI. It’s been a long time, but I’m still here and
reading. For PJ who wanted to know about the chocolate cake on
Barefoot Contessa. The website is www.foodnetwork.com. You may have
been just putting in FoodTV. Click on Contessa’s picture on the row
of cooks. Then click on her show that is listed next to her picture.
Then there will be the week’s recipes. The only coffee one I found
was on June 5 show named Magic Factor. It was chocolate cupcakes and
the ganache was made with coffee. Hope this helps. As like everyone
else, I can’t wait to read the newsletters with all the fine
recipes. A big Hug for Nancy…
Mert
Re: Saturday 6/6 Newsletter. Doris, S. Indiana asked for a rule of
thumb for converting oven cooking time to slow cookers. I found it
at
http://www.crockpot-cooking.com/cpc-basics03.php
Flo - Texas
Thanks to the ones that sent in the recipe for the
sweet potato
chips.
Will try them this coming week.
Barb - La Porte, IN
JL in South Jersey sent in a recipe for
Cornstarch Pudding. My
Mother use to make it, then add fruit..any kind..peaches, oranges,
bananas, fruit cocktail or anything you like. It makes a delicious
dessert.
Mary in Va
I am looking for recipe for Grape Salad mentioned by TXteacher in
June 6 newsletter. Please help me find the one she is talking about.
Betty G. Austell, Ga
Lemon Meringue Pie
Makes 6 servings
1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1-1/2 cups boiling water
Grated peel of 1/2 Sunkist lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust
Three-Egg Meringue (below)
In a saucepan, thoroughly combine the sugar, cornstarch
and salt. Gradually blend in the cold water and lemon juice.
Stir in the egg yolks. Add the butter and boiling water.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to medium and boil for 1 minute. Remove from
heat and stir in the lemon peel and food coloring.
Pour into baked pie crust. Top with Three-Egg Meringue,
sealing well at edges. Bake at 350 F for 12 to 15 minutes.
Cool for 2 hours before serving.
Print this Recipe
Three-Egg Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
In a bowl, with an electric mixer, beat the egg whites with the
cream of tartar until foamy. Gradually add the sugar and beat until
stiff peaks form
Makes 6 servings
Source: Sunkist
Nancy’s Kitchen
Chris in NM
Print this Recipe
I did a search from Nancy’s site and think I found the chocolate
mocha cake you are looking for!
http://www.foodnetwork.com/recipes/sandra-lee/mocha-cake-with-chocolate
I am not posting it because I don’t know if we can post Sandra
Lee’s recipes or not.
Chris in NM
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
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