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.
Hello Everyone, I am sending a recipe to Mary Ann Upstate NY for the
Oreo Truffles.
Snow Balls (Oreo Balls or Oreo Truffles)
Serves 15 , 45 Cookies
1 (18 ounce) package regular Oreo cookies (can use mint)
1 (8 ounce) package cream cheese
1 (24 ounce) package chocolate or white almond bark (1 lb 8 oz)
Crush the Oreo's really well and mix with cream cheese (can use
blender or mixer.). Roll into walnut size balls. Chill for at
least 1 hour. Melt the almond bark in microwave.
Dip chilled balls into melted almond bark and set up on wax paper.
You can decorate with drizzles of opposite color almond bark or
sprinkles, if desired. Keep them refrigerated. Try to share!
Kathy in Alabama
(Recipe was sent in by Rosemary, Camille, Commack, L.I., NY. Lori R,
Gloria, Indiana and Sandy in Iowa)
Print this Recipe
Also I am again trying to lose weight again. I have honestly tried
every diet known to man, but the only one that really works for me
is weight watchers. I am doing the points system because it works
best for me. I have to be able to eat a variety of foods to be able
to stick to a plan. I am again doing this on my own because I can
not afford the cost of weekly meetings anymore. I considered on line
weight watchers but there again if I could afford that I could
afford weekly meetings. I am disabled and on a very fixed income.
Everything thing else inflates except my monthly income. With the
economy like it is, I do good to afford food. I have the books that
tell you points values and I have an electronic points calculator.
What I need is some new recipes. If you could include the serving
size, the calories per serving, the total fat, and the fiber for the
recipe then I can figure the values. That's one thing about meetings
that I miss are the weekly recipes. They do help to keep a new
lifestyle change from being boring. I mean I have tried some total
flops to some very wonderful food. But that's with any recipe be it
diet or not. Thanks ahead of time.
Kathy in Alabama
The code to the newsletters
red highlighting -
topic of message
bold highlighting -clickable links to printable recipe or another
site.
Nancy Rogers
Oh, please.
Ditto will NEVER be off-topic. Ditto is one of us.
Julia in PA
Comment
Right now Ditto is watching the neighborhood children play while he
is sitting on my computer desk. He is busy flopping his tail on the
computer as I am working. He is trying to get my attention but
I am trying to effort to pretend he and his tail isn't there.
It is very hard to ignore him when his tail hits the enter key it
moves the cursor while I am typing. I move Ditto and his tail over
and in a few minutes there his tail is back on the computer.
Nancy Rogers
Peaches And Cream Pie
1 can (14 oz) Eagle Brand sweet condensed milk
1/3 cup lemon juice
1 carton (16 oz) Cool Whip, softened
1 large can ( 29 oz) peaches, cut into bite size, drain well
2 graham cracker pie crusts ( 9 inch ) sizes
Mix condensed milk, lemon juice, and cool whip until smooth. Fold in
peaches and divide evenly into pie crusts. Cover and refrigerate
overnight.
Sharon Lutts,Tn
Print this Recipe
Any regular (not fluffy) canned frosting can be microwaved without
the lid and the foil seal and poured onto a cake to make a glaze. I
usually use regular Betty Crocker canned fudge icing microwaved for
about 1 minute, stirred gently and poured over bundt cakes for a
great flavorful glaze without the work. Leftover glaze and be
refrigerated and used later, or dip strawberries in it and roll it
in sprinkles, coconut or chopped nuts let it set on waxed or
parchment paper and enjoy. I've even poured it over graham crackers
put a second graham cracker on top to make fun cookies.
Good luck, Nanette, Indiana
Crockpot Chili Dogs
1 Pound hot dogs
1 Large onion, chopped finely
2 Cans chili with beans - (15 oz ea)
1 Teaspoon chili powder
1/4 Pound grated Cheddar cheese
Hot dog rolls
Combine hot dogs, chopped onion, chili, and chili powder in the
crockpot; stir well. Cover and cook on LOW for 6 to 9 hours, or HIGH
2 to 4 hours. Just before serving add cheese and let it melt a
little. Spoon sauce over hot dogs in rolls.
Linda NM
Print this Recipe
Follow me on Twitter. The recipes from the other two
newsletters will be posted on Twitter as well as on the email
newsletter I send out.
http://twitter.com/everydayrecipes
Nancy
Sloppy Joe Hot Dogs
1 Tablespoon vegetable oil
1/2 Cup chopped green bell pepper
1/3 Cup chopped onion
1/2 Cup barbecue sauce
1 Can tomato sauce - (8 oz)
1 Pound hot dogs, cut 1/4" slices
8 hot dog or hamburger buns, split
Heat oil in 10-inch skillet over medium heat. Cook bell pepper and
onion in oil, stirring occasionally, until onion is tender.
Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered
10 minutes, stirring occasionally. Fill buns with hot dog mixture.
This recipe yields 8 servings.
Linda NM
Top 100 Recipe Sites
Hi Nancy, thank you for all that you do. Your email is one that I
always look forward to. I would like to thank the following readers
for their wonderful and helpful suggestions for my
70's party. Mary Kay in Manasquan for the bundt cake
ideas, Dianne in Houston for the candle decorating theme, Betty in
MS for various food ideas and Robbie in IN for the Watergate ideas.
Robbie, if you would please share your recipe for the Watergate
Cake, that one I don't have. Keep on cooking Nancylanders!!!
Denise in Michigan
Group, I recently purchased a Bullet grill from Sunbeam thinking it
would be nice to be able to grill inside without all the fuss for
one person. When I got it the instruction were not very good, no
recipe booklet. When I opened the parchment paper bags, it tore off
the paper. I made a grill cheese sandwich first. It was ok. Then I
thought I would grill a filet mignon steak. It said grill for 1 inch
for 7 min. I did what it said, but it did not get quite done enough.
I think the steak may have been larger than 1 inch. I would like to
know if any of the group has the Bullet Grill, and has any
suggestion on using it and recipes. I called asking if I could
return it, because I am really not that pleased with it. They said
no, they have no return on opened packages, because they could not
resell. How do you test something to find out if you like it are not
without opening package? Now I am stuck with something, I probably
will not use that much. If anyone has any recipes are suggestion,
would appreciate it.
Betty T. Ga.
Rocket Grill? I could not find anything on a Bullet Grill from
Sunbeam but did find the Rocket Grill from Sunbeam that may be
similar to what you are wanting to know about. Click on the links
below for more information.
Does It Work KFS12
Consumer Reports
Popular Mechanic Tests the Rocket Grill | Video
Rocket Grill Recipes on Big Oven
Rocket
Grill How to Video
Rocket Grill Parchment Pouches Review
Epinions - Rocket Grill Reviews
Infomercial Ratings in the Rocket Grill
Rocket Grill Recipes
Sunbeam Rocket Grill
When searching for this product I found several undesirable pages.
Not sure how they got listed under Rocket Grill Recipes. The
information given appeared to be a Rocket Grill but when clicked on
it certainly was not what it indicated.
Nancy
Thanks for the info on converting oven
time to crock-pot cooking time, I appreciate it and
sure many others do also. I have checked the Sam's near me (1 and
1/2 hour drive) for the ECOS detergent and have not seen it. I
really wanted to try it and was disappointed not to find it. Thanks
for all the great info that is given to this site. All the time and
energy that Nancy with the help of Ditto have done for us are
greatly appreciated.
Sher in Pa
Information on lemon pie and topping.
I made a lovely lemon pie out of Jell-O
cooked pudding and baked pie shell. Everything
turned out fine. I left it set for about 4 hours and then
refrigerated it. In the bottom of the crust was water, the lovely
egg white topping got watery
in the refrigerator.
What would cause this?
M in Montana
Creamy Caramel Fruit
Dip
8 oz cream cheese, softened
3/4 c packed brown sugar
1 c sour cream
2 tsp vanilla extract
2 tsp lemon juice
1 c cold milk
1 small package instant vanilla pudding mix
In a mixing bowl, beat cream cheese & brown sugar until smooth. Add
the rest of the ingredients; beating after each addition. Cover &
chill for at least 1 hour.
Linda NM
Print this Recipe
Strawberry Pie
! graham cracker crumb pie crust
1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding
2 cups water
1 small package (0.3 oz) sugar-free strawberry Jell-O
4 cups sliced strawberries
In a medium saucepan, stir together water and pudding mix. Heat to a
boil. Remove from heat and immediately add the Jell-O. Stir until
dissolved. Set the pan aside and let the mixture cool to room
temperature.
Place strawberries in the bottom of a deep dish pie plate. Pour
cooled pudding mixture over the strawberries. Refrigerate until
chilled. Let it set well before slicing.
Kristin
Print this Recipe
Dawn/Ill June 9 letter
On the fudgecicles it
doesn't say what size but must be small. No, I never have made these
but sounds good. I don't know why you couldn't use the sugar free.
It was the recipe for the ice tups from Tupperware. Old Old sheet of
recipes.
M in Montana
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
Hi Nancy,
Dawn in IL (6-9 newsletter) may have had Tabouli (parsley salad).
It's one of my favorites. Sometimes I top it with boiled shrimp.
Suzz, NE
Tabouli
2 cups cracked wheat (bulghur)
2 cups boiling water
1 cucumber, chopped
2 tomatoes, chopped
1 bunch green onions, sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced
Dressing:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1-2 tsp pepper
1-2 teaspoons salt
Soak the cracked wheat in the boiling water until the water is
absorbed, about 30 minutes. Drain any excess water, if necessary,
and squeeze dry. Combine the salad ingredients, including wheat, in
a medium bowl. Mix the dressing ingredients together and stir into
the salad mixture. Serve chilled or at room temperature.
Makes about 8 cups, 12 to 16 servings.
Print this Recipe
PS: The Jell-O-cream cheese no crust pie using Pina Colada Jell-O
with fresh nectarines is my hands down favorite! I went out and
bought 10 boxes of the Pina Colada jello before it disappears.
Does anyone here have a recipe for
bread pudding done in a Crockpot? I have so much
extra bread in my freezer and would like to use some of it. I have
recipes for the oven, but hate to turn that on if I don't have too.
Thanks. Nancy, keep the stories about Ditto coming. I really enjoy
them. I have allergies to cats so I don't have my own, I enjoy yours
instead.
Kotton in MN
I want to say thank you to grandmasal in Idaho, Sylvia in Scotland,
Diana in RI, Chris in NM, Barb in Ohio, Gloria in Indiana, and
Shayne. Guess my mistake with stuffed
peppers is not parboiling them. I will try that next
time. I will do that search to check on other recipes for the
peppers, too. You've all been a great help to me. Nancy's readers
always help each other. That's what is so great about this
newsletter.
Knitter in Illinois
Sirloin Quesadillas
1 lb. sirloin cut 1 inch thick
1/2 C. red wine
1 t. ground cumin
2 t. chili powder
1 T. olive oil
3 large poblano peppers
4 T. vegetable oil
1 large onion cut into strips
3 1/2 C. Monterey jack cheese shredded
1 C. cilantro chopped
8 large flour tortillas
Slice steak across the grain into thin slices. In a large sealable
plastic bag combine wine, garlic, cumin, chili powder and olive oil.
Add meat to the bag. Seal bag and turn bag to coat meat in the
marinade. Marinate for 4 hours or overnight.
Cut poblano peppers in half, remove seeds and veins, and cut into
strips.
Add 2 T. of oil to a sauté pan. Add the onion and pepper strips.
Sauté until the onion is tender. Remove from pan and set aside.
Heat the remaining oil in the pan. Drain the beef and add to the
pan. Saute quickly to brown the beef, add the onions - peppers back
to the pan. Stir fry for 1 minute more.
Place a tortilla on a griddle. Sprinkle with some of the melted
cheese, beef mixture, cilantro and top with more cheese. Cover with
another tortilla. Grill until cheese melts and tortilla is browned.
Cut into wedges and serve. Repeat with remaining tortillas and beef
until it is all gone.
Make 4 large quesadillas or 32 pieces.
Source:
www.recipegoldmine.com
Print his 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.
Betty G in Austell, GA. The grape salad
is listed in the July 30, 2006 newsletter. You can
quickly go there by entering title in recipe index (then click on
Nancy's newsletter-not the web). Hope this helps.
Carolyn P in Acworth, GA
For Betty G
I think this is the Grape Salad you are looking for.
Carolyn, Tulsa
Grape Salad
3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1 cup light brown sugar
Wash and stem grapes; drain. In large mixing bowl, combine sugar,
sour cream, cream cheese, and vanilla till smooth. Pour over grapes;
mix till thoroughly combined. In separate bowl, mix nuts and brown
sugar together. Pour grape mixture into serving dish; sprinkle top
with sugar and nut mixture. Chill and serve. This recipe makes a
very large portion (suitable for a family gathering of 20 or
possibly more). Recipe may be halved. Keeps well in refrigerator for
several days.
Frances in Wesley Chapel, Fl
Information sent in by Carolyn P in Acworth, GA
Print this Recipe
Also sent in by TXteacher. She added the following statement
is is the Grape Salad recipe as it appeared in the July 30, 2006
newsletter. It is a true winner and as stated below, it is
addictive!
Recipe Tip
If making deviled or stuffed eggs, cut a paper thin
slice off both ends of eggs before cutting the egg in half
crosswise. This will keep those stuffed eggs from rolling around on
your serving platters.
Lime Pie
1 prepared 9-inch graham cracker crust
1 can Sweetened Condensed Milk
1/2 C. about 3 fresh limes, lime juice 1 tsp. grated lime peel
2 c. frozen non dairy whipped topping, thawed
Beat sweetened condensed milk and lime juice in small mixer bowl
until combined; stir in lime peel. Pour into crust, spread with
whipped topping. Refrigerate for 2 hours or until set.
Kristin
Print this Recipe
Pat in Ohio:
Where in Springfield can I find cinnamon chips?
Barbara in Ohio
Hi Nancy(and hugs to Ditto)
For Susie Indie, I have two
Homemade Ranch Mixes:
The first was my own submission, the second from Tona in Bama. I
usually make my big batch yearly and keep the bottle in my cupbord.
My girls both take a bit in smaller bottles home with them to have
on hand. It IS quick and delicious! And SO MUCH cheaper than the
envelopes of mixes are, and it taste just like the real deal.
Lauré in North Hollywood
Hidden Valley Ranch Dressing Mix
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing: 1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until powdered.
Dump into bowl. Stir in onion salt, garlic salt, onion powder, and
garlic powder. Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year. Makes 42-1 tablespoon
servings. To use mix--Combine mix, mayonnaise, and buttermilk.
Yield: 1 pint.
Lauré in North Hollywood
Buttermilk Ranch Dressing & Dip Mix
Stir together the following ingredients, and store them in an
airtight jar:
1-1/2 tsp. parsley flakes
1/2 tbs. each chives, pepper, and garlic powder
1/4 tbs. each tarragon and oregano
1 tbs. salt
To prepare dressing:
Makes 1 cup. Add to 1 tbs. mix 1/2 cup mayonnaise and 1/2 cup
buttermilk. Wisk together and chill 1 hour before serving.
To make dip:
Makes 2 cups. Add 2 tbs. mix to 1 cup mayonnaise and 1 cup sour
cream. Stir and chill for 4 hours before serving.
Tona in Bama
Print this Recipe
Since there has been some discussion about Food Network, were you
aware that there is a
Canadian Food Network.
www.foodtv.ca
Although I believe the BEST recipes are found here on Nancy's site!!
Carolyn P in Acworth,GA.
Nancy: I would like to share a recipe from my files of over 50
years. This is a long recipe.
Polynesian Chicken
6 whole chicken breasts split (5 pounds)
6 chicken legs & thighs (4 pounds)
1 bottle (6 oz) Soy sauce
1 clove of garlic, crushed
3 jars (8 oz) Sweet & Sour Sauce
3 cans (1 lb. 1 oz. size) Fruit Cocktail
Preheat oven to 350. Wash chicken pieces; dry well with paper
towels. Arrange skin side up, in large roasting pan.
Drain fruit, reserving syrup. Pour syrup and soy sauce over chicken.
Add garlic.
Bake uncovered, basting often and rearranging chicken so all pieces
will brown, for 1 hour or until chicken is a rich golden-brown.
Pour liquid from chicken into large saucepan. Cover pan of chicken
tightly with foil. Add sweet & sour sauce to liquid; bring to
boiling over medium heat; continue until sauce thickens and is
reduced to about 3 1/2 cups--about 40 minutes. pour over chicken.
Refrigerate, covered, along with drained fruit, overnight.
Next day, about 1 1/2 hours, before serving, preheat oven to 350.
Bake chicken, uncovered and basting often, about 30 minutes. Add
fruit, and bake, basting several times, 30 minutes longer, or until
piping hot. Makes 12 servings
Note: This sauce can be made without the waiting periods as required
for the chicken, just combine all ingredients and let cook for about
40 minutes.
Great for a family gathering.
Doris/Tn.
Print this Recipe
for PJ;
This is the episode that Ina made the cake from a recipe of her
friend
Michaels ( the florist) grandma. Called
Beattys chocolate cake. The
episode is "Flavors and Flowers"
Jean C
Nancy;
I just have to tell you about the recipe that I made using
rhubarb and a white cake mix.
I can my own rhubarb sauce by making the sauce and them putting into
hot quart jars (can use pint) and putting them into a water bath for
20 minutes. I used 2 cups rhubarb sauce and the white cake mix.
Baked it and then when cool put a powdered sugar frosting on it.
Emma from Montana
This is for Lori R on the
Margarita Shrimp recipe. You might try coating
them with olive oil. My husband does this with steak that he is
either cooking on the George Forman Grill or on the outside grill
and it keeps the meat moist.
Making your own jell-o.
Use 1 pkg. unsweetened kool-aide; 2 pkg. knox gelatin; 1/2 cup sugar
;4 cups boiling water.
Can use any flavor kool-aide and what ever sweetener you use.
Emma from Montana
Hey Nancy and friends. Have been having computer problems and had to
change my e-mail address. Way to much trouble. Have missed receiving
the newsletter, but hope I am set now.
Love all of the good recipes and all the hard work Nancy does.
Glad
to be back.
Susan in New Braunfels
Hi Nancy,
I didn't have a question about
Rosemary's Strawberry
Pie recipe, I was trying to answer Chris NM question
about it.
Even though the lady who posted the recipe was a little vague about
the directions for the sugar and flour it was still understandable,
to me anyway. :)
Like you said in the newsletter sometimes you just have to use a
little common sense. :)
Hope you have a great week!
Barb in San Diego
This is for Doris S. in Indiana asking about
converting an oven recipe to a crock pot recipe
in the June 6th newsletter. For ever you would bake something in the
oven or on the stove, allow 8 hours on low or 4 hours on high. I
hope this works for you.
Joan in Linden, NJ
Spanish Rice
4 Medium tomatoes, quartered
2-1/4 Cups water
1 Small onion, chopped
1 Cup brown rice
2 Teaspoons garlic paste
1 Teaspoon seasoned salt
5 Drops Tabasco sauce
1 Teaspoon molasses
1 Cup chopped tomatoes
1/2 Cup chopped fresh parsley
1/2 Cup canned tomato sauce
1/2 Large green pepper, diced
.
Place quartered tomatoes and water in blender jar; puree. Pour into
large
pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and
molasses. Lower heat and simmer, covered, until rice has absorbed
almost all
the water, usually 40-45 minutes. Add chopped tomatoes, parsley, and
tomato
sauce, stir well, and cover.
Fry bacon crisp in skillet; remove and blot on paper towels. Sauté
green
pepper in bacon drippings; remove using slotted spoon and add to
rise
mixture. Crumble bacon and add to rice mixture. Mix well and remove
from
heat.
Preheat oven to 350 degrees. Lightly oil bottom of 1-quart
casserole; pour
rice mixture into it and bake for 20 minutes, or until rice is
tender.
Yield: 3 cups.
Servings: 4
Linda NM
Print this Recipe
Crock Pot Spanish Rice
2 Pounds ground chuck or beef
1 Medium onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1-1/2 Cups water
2-1/2 Teaspoons chili powder (or to taste)
2 Teaspoons seasoned salt (to taste)
2 Tablespoons Worcestershire sauce
2 Cups raw rice, converted
3 stalks celery, chopped
.
Brown beef in skillet and drain off fat. Put all ingredients in
crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on
High 3 hours. Stir in cheese and sprinkle on top (if desired).
Servings: 4
Linda NM
Print this Recipe
Spanish Rice
Brown small onion and about 3/4 pound lean hamburger. Add about 1/2
jar or 1 cup spaghetti sauce. Add about 1 1/2 cups water and 1 1/2
cups instant rice. Bring to boil, remove from heat and let stand
about 10 minutes. (If you don't have spaghetti sauce mix, use tomato
soup or sauce, add a little catsup, season to taste.)
Servings: 4
Print this Recipe
I got out all my favorite recipes for a small crockpot that I plan
to use in the next month. All these are for the small crockpot
(sometimes called a crockette.
Nancy
Crockpot Chili (Small 1 Quart
Crockpot)
2/3 cup dry pinto or kidney beans
14 ounces canned tomatoes
1/2 pound ground chuck -- browned and drained
1 small onion -- chopped
1 small garlic clove -- crushed
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon cumin
Salt -- to taste
Soak or parboil beans until completely softened; drain. Place in
small crockpot Add all remaining ingredients; stir well. Cover
and cook 10 hours.
Print this Recipe
Spaghetti Sauce (Small 1
Quart Crockpot)
1/2 half pound ground beef
1 teaspoon dry minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 teaspoon sugar
1 dash basil
1 dash oregano
1 dash thyme
15 ounces tomato sauce
2 ounces canned mushrooms -- drained
Brown ground beef and drain well. Place in small 1 quart crockpot;
add remaining ingredients. Cover, cook 10-12 hours. Serve over hot
spaghetti. NOTE: 2 tablespoon spaghetti sauce seasoning mix can be
substituted for spices.
Print this Recipe
Old Fashioned Bean Soup (1-quart
crockpot)
2/3 cup dry Great Northern beans
2 1/2 cups water
1/4 cup chopped ham
Salt and pepper -- to taste
2 tablespoons chopped celery leaves
1/2 cup chopped onion
1 small bay leaf
Place all ingredients in a small crockpot. Cover and cook 10 hours.
Print this Recipe
Scalloped Corn
(1-quart crockpot)
16 ounce canned cream-style corn
1 egg, beaten
1 tablespoon milk
Salt and pepper, to taste
1/2 cup crushed saltine cracker crumbs
Mix all ingredients together. Pour into lightly-greased small
crockpot. Cover and cook 3 to 5 hours.
Print this Recipe
Stuffed Peppers
(1-quart crockpot)
2 medium green peppers
3 tablespoons minced onion
1 cup cooked rice
3/4 cup shredded Cheddar or American cheese -- (3/4-1)
1 tablespoon chopped pimiento
1/4 teaspoon salt
1/3 cup water
Cut off tops of peppers and remove membrane. Combine remaining
ingredients, except water. Tightly pack each pepper with stuffing.
Place peppers in a small crockpot. Pour water in the bottom of the
crockpot. Cover and cook 8 to 12 hours.
Print this Recipe
Swiss Steak (1-quart crockpot)
1/2 pound round or Swiss steak -- 3/4" thick
salt and pepper -- to taste
1 small onion sliced
a little garlic powder to taste
8 ounces tomato sauce
Cut round steak in half: season with salt and pepper and garlic.
Place onion slices in a small crockpot. Place meat on top of onion.
Pour tomato sauce over all. Cover and cook 8-10 hours.
Print this Recipe
Old Fashioned Baked Beans
(1-quart crockpot)
2 cups great northern beans
5 cups water
1 small onion, finely chopped
2 thick slices bacon, cut in pieces (1/4 lb)
1/4 c molasses
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 c catsup
3/4 cup bean liquid, (up to 1 c) as desired
For a 2 quart crockpot ("bean pot")
Wash and sort beans, then place in small pot. Add water, onion, salt
and meat. Plug in small crockpot and cook overnight (about 9 to 10
hours). Drain beans, add seasonings and bean liquid, as desired.
Blend well. Arrange a few slices of meat on top of beans. Yield,
about 2 quarts.
Note: Cover and plug in bean pot 1 to 2 hours before serving.
Print this Recipe
Beans and Franks
(1-quart crockpot)
32 ounces canned pork and beans
2 teaspoons prepared mustard
1 tablespoon catsup
4 hot dogs -- cut in quarters (3 or 4)
Combine all ingredients in a small crockpot. Cover and cook 3 to 8
hours.
Print this Recipe
Here are some ice cream recipes from the 1920s. They have not
been tried but I I do plan to try them soon. I plan to make
half of the recipe and make it in a small ice cream freezer.
(The kind the inside is put in the freezer overnight and then put in
the machine to make the ice cream.) I am searching for recipes
that did not have eggs in them. Plan to modify the recipe directions
for my ice cream maker. Will let you know how they turned out.
Nancy Rogers
Apricot Ice Cream
6 ounces of sugar
1 quart of cream
1 can of apricots or 1 quart of fresh apricots
If fresh apricots are used, take an extra quarter of a pound of
sugar. Put half the cream and all the sugar over the fire in a
double boiler and stir until the sugar is dissolved; take from the
fire and, when cold, add the remaining cream. Turn the mixture into
the freezer, and, when frozen fairly
stiff, add the apricots after having been pressed through a
colander. Return the lid, adjust the crank, and turn it slowly for
five minutes, then remove the dasher and repack.
Print this Recipe
Banana Ice Cream
1 quart of cream
6 large bananas
1/2 pound of sugar
1 teaspoonful of vanilla
Put half the cream and all the sugar over the fire and stir until
the sugar is dissolved; take from the fire, and, when perfectly
cold, add the remaining half of the cream. Freeze the mixture, and
add the bananas mashed or pressed through a colander. Put on the
lid, adjust the crank, and turn until the mixture is frozen rather
hard.
Print this Recipe
Chocolate Ice Cream
1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla
1/4 of a teaspoonful of cinnamon
Grate the chocolate, put it in a double boiler with the milk; stir
until hot, and add the sugar, vanilla, cinnamon and one pint of the
cream. When cold, freeze; when frozen, remove the dasher and stir in
the remaining pint of the cream whipped to a stiff froth.
Print this Recipe
Lemon Ice Cream
1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons
Mix the sugar, the grated rind and juice of the lemons, and the
orange juice together. Put half the cream in a double boiler over
the fire; when scalding hot, stand it aside until perfectly cold;
add the remaining half of the cream and freeze it rather hard.
Remove the crank and the lid, add the sugar mixture, replace the lid
and crank, and turn rapidly for five minutes; repack to ripen.
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Orange Ice Cream
1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange
Put the sugar, grated yellow rind of the orange and half the cream
in a double boiler over the fire; when the sugar is dissolved, take
from the fire, and, when very cold, add the remaining cream, and
freeze. When frozen rather hard, add the orange juice, refreeze, and
pack to ripen.
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Banana Ice Cream #2
6 large bananas
1/4 pound of sugar
1 half pint can of evaporated milk (not sweetened condensed milk)
1/2 cupful of water
Juice of one lemon
Press the bananas through a sieve, and add the lemon juice and
sugar. Stand aside a half hour, add milk and water, stir until the
sugar is dissolved, and freeze as directed by manufacturer.
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