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Creamed Cauliflower

2 heads Cauliflower
3 Tbs. Butter
3 Tbs. Flour
2 cups Milk
4 Tbs. Cream
1/2 cup Grated Cheese (I use grated Cheddar cheese)
Salt & Pepper to taste
Bread crumbs (unseasoned)

Separate cauliflower into sections and cook in boiling salted water for 10 minutes. Melt butter in sauce pan. Add flour and mix well. Add milk and stir until sauce becomes smooth. Add cheese and stir until melted. Blend in cream. Add cauliflower and season with salt and pepper. Put into a buttered casserole dish. Cover and heat in a moderate oven (350?) for 20 minutes on until well heated. Remove cover and sprinkle with bread crumbs and grated cheese. Return to oven at 400? for 10 minutes or until golden brown.
JL in South Jersey
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Debbie Y, on June 20th, asked what bitters are and where to buy them.

Debbie, Angostura Bitters are sold in your grocery store (or in a liquor store) near where they sell the sherry and madeira and marsala wines and vermouth, which is also a wine. Bitters are used, a few drops at a time, in some cocktails like Manhattans. They can also be used in cooking to add to the flavor. They are 45% alcohol by volume.
from Dorothy in WA/AZ

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Hi Nancy, and Ditto, Re: Sue's request for Salmon Patties in Saturday June 20, N/L. Hope this is what she is requesting. Salmonettes, June 13, 09 newsletter. The juice is mixed with baking powder.
Margaret, Tulsa

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Thanks for all the help on my grandson's Celiac Disease.
Also wondering what the oven temp is for Teri's Vidalia Onion Tart that was in the June 20 newsletter. Thanks again for all of you being so helpful and caring.
Shirley in VA

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For ~Teri" in the 6/20 NL: concerning a substitute for your Gruyere cheese in the Vidalia Tart. If you will put 'Gruyere cheese' in your search engine you will find information about your cheese and can hopefully come up with an acceptable substitute. I will be trying your recipe and know I will like it. Thanks in advance.
jsham in AR

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Hello All
I am looking for a warm spinach dip once featured by Keebler crackers. Had cream cheese, maybe sour cream, herb salt and garlic. Thank you.
IG

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Good morning Nancy. With another rainy day here in MA I've spent some time "snooping" around on the Internet to find answers for a few of the questions posed in Saturday's letter. First, for Teri, a good substitute for Gruyere cheese would be a baby Swiss. You could mix it with some Parmesan for the bit stronger flavor.

Debby, bitters are used in cocktails as an added flavoring. They are not considered an alcoholic beverage, but are much like vanilla flavoring that is also dissolved in alcohol. You would find them in a package store.

Sue, is this the salmon pattie recipe you were looking for?

Salmon Patties

1 can salmon, drained (save 3-4 tablespoons of liquid)
to mix with rest of ingredients
1 small onion, diced
1/2 sleeve saltine crackers (crushed)
1 tablespoon parsley flakes
1 egg

Pick all the bones & skin out of salmon 1st. Add the saved liquid to rest of ingredients. Mix all together & make patties. Put small amount of vegetable oil in pan & get it hot. Fry till golden brown over medium heat. I've been making them like this forever & everybody likes them.
Linda W. in Michigan
Carol in MA
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 have a question for Star regarding the Pumpkin cream pie. What size pudding mix, ounces would help and is it instant or cook pudding.
Thank you Theresa in MI

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Cheryl, Charlotte, I, too have one of those vacuum sealer systems. They are fairly good, but we want to get one of the good ones. At least they do get most of the air out of the baggies so cut down on freezer burn. I definitely do not put the bags in the microwave, though. I just get the bag out to thaw in the sink or in the fridge if the contents have been in the freezer a while. Think I mentioned it in one of the newsletters a month or so ago.
Chris in NM

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I just bought one and really love it. Had the one that used batteries it worked good until the 6 batteries ran out. Put new ones in and it just doesn't have and energy. The Pump sealer will even work on the bags I already had for the other vac sealer. For some of the things I seal, I first wrap it in plastic wrap then seal it in the bag and this way can use the bag 2 or 3 times before having to discard. Would not use this method for meat or fish though.
Eina

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Sorry, Jean in TN, guess my cut and paste missed the number of pounds for the June 18th newsletter! Here is the corrected recipe for you.

Sweet Potato And Bacon Salad

2 pounds sweet potatoes, peeled and cut into 1 inch chunks
1 small unpeeled apple, cut into 1/2 inch pieces
2/3 cup sliced celery
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup chopped walnuts
1/2 cup white grape juice
9 slices bacon, cooked and crumbled

Cook potatoes until tender. Drain and place in large bowl: add apple and celery. Whisk grape juice, oil, vinegar, mustard, salt and pepper until blended. Pour over potato mixture, toss, let stand about 1/2 hour. Add walnuts and bacon before serving. Under
Bacon recipes on nancyskitchen.com
Chris in NM
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Sue, I think this is the recipe for salmon patties you were looking for. A very close friend makes hers this way, and so does my boss. She always makes extra for my DH. I don?t care for salmon! LOL

Here's how I make my salmon patties:

Salmon Patties
1 can salmon, drained (save 3-4 tablespoons of liquid)
to mix with rest of ingredients
1 small onion, diced
1/2 sleeve saltine crackers (crushed)
1 tablespoon parsley flakes
1 egg

Pick all the bones & skin out of salmon 1st. Add the saved liquid to rest of ingredients.
Mix all together & make patties. Put small amount of vegetable oil in pan & get it hot. Fry till golden brown over medium heat. I've been making them like this forever & everybody likes them.
Linda W. in Michigan in the 10/20/2008 newsletter.
Chris in NM

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About a year or so ago the group was discussing family reunions and someone posted a crockpot green bean dish using a very large can of flat green beans, potatoes and maybe onions or other seasoning. The recipe was for a very large amount and the person posting it said that it was quite a hit at their reunion. Would that person mind re-posting her recipe? I would like to try it for my family reunion in July.
Gail in LA

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Nancy and Ditto: This is for Debby Y who asked about bitters in the Saturday Newsletter. Debby, look in the liquor section of your local store. Bitters are used in several different drinks and you'll find it in small bottles with other items used in drinks, i.e., cherries, pickled onions, etc.
Mr. Myron Drinkwater - Lake Forest, CA

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Nancy, I also remember eating bread & sugar sandwiches, etc. My favorite still today is Ketchup & Butter on toast. When I had my last Cocker Spaniel he would always wait for his slice too.

In 1947 my parents sold their home and everything, bought a new 50 ft trailer and used car. It took us 3 weeks to make the trip from NJ to CA. We might have been poor but life didn't seem all that bad and although we lived in a trailer for several years we certainly weren't trash. My brother, sister and I still thank our father for the sacrifice as it gave us a much better life.
Anita in Camarillo

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Hello Nancy and all Landers,
Just a note to Kathy in Alabama. I agree with you about the strong pickle taste in the Best Spaghetti Sauce You Will Ever Eat. I made it with the pickles the first time and we didn't like it that way either so after that I left out the pickles and now it's our favorite. I also have tried some recipes in Nancy's letter and they just didn't trip my trigger lol. But then I've tried other's and they are now a household favorite.

Thanks to Cheryl, Charlotte for the info on the Ziplock Brand vacuum sealer. I was going to buy one but wasn't sure they were all they were cracked up to be. Sometimes you here on TV that it's the greatest invention since dirt and then find out it doesn't work as good as they say.
Dianne in Wisconsin

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For Betty D in Bama
Betty, our church has a website http://www.palomarbaptist.org/index.html
We love our community and are always reaching out when we can. I was so blessed to be a part of our Vacation Bible School. We have a small bus and we go out in the community and get the children and bring them to church. The bus gets there early so the little ones have time to eat before their class begins.
Linda in KY

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Nancy,
I too would like to help "LINDA in KY" to assist in helping to feeding the children in her church. I was VERY MUCH touched by the write-up of how she and her church members prepare several meals to "Help feed the children". From what she told us in her write-up they are feeding quite a few children on a very low budget. No matter how small the $ amounts; it would be of GREAT ASSISTANCE to them to achieve their goal.
Jennie NM.

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For the person who requested a Vidalia Onion Casserole that uses Gruyere Cheese: This is very good and Swiss Cheese ( which is a lot cheaper ) or Emmenthaler can be substituted for the Gruyere Cheese. I buy Gruyere at Sam's Club where it is much less expensive than in my local supermarket.

Vidalia Onion Casserole
serves 4-6

3-4 large Vidalia Onions, sliced
2 Tbsp. Olive oil
1 clove garlic, minced
1 can Cream of Mushroom or Cream of Chicken Soup
1/4 cup milk
8 oz. Gruyere cheese, grated
1 small loaf of French Bread
Melted butter

Heat oven to 350?. Saut?onion in olive oil until golden. Layer onions in an buttered oblong 3 quart casserole dish. Mix soup and milk and pour over onions. Spread cheese over this. Cut bread into 1/2" thick slices, dip in melted butter and place on top of cheese, buttered side up. Bake, uncovered for 30-40 minutes or until brown.
Nancy in PA
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For Laure in North Hollywood requesting the candy recipe using Cap'n Crunch Peanut Butter cereal.

Candy Crunch

1 lb. white chocolate pieces
1 cup Rice Krispies
12 oz. can of Spanish (Redskin) peanuts
1 cup Broken Pretzels
1 cup Cap'n Crunch peanut Butter cereal Crunch cereal.

Melt chocolate. Combine remaining ingredients. Pour chocolate over the mixture and stir to coat. Spread on a cookie sheet until cold. Break into pieces.

This can be made with milk or semi-sweet chocolate but almost everyone prefers it made with the white chocolate. I usually make a double or triple batch and it doesn't last long .
Nancy in PA
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To Debbie Y asking what bitters is.
A bitters is an alcoholic beverage that contains herbal essences and citrus flavoring and has a bitter or bittersweet flavor. My mom used to use it for hiccups I believe.
Source: http://en.wikipedia.org/wiki/
Lindsey in the U.P.

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To Sue looking for the salmon patty recipe. This is an oldie that was on the back of Crisco cans.

Salmon Patties

1 cn (15-16 oz) pink salmon
1 Egg
1/3 c Minced onion
1/2 c Flour
1 1/2 ts Baking powder
1 1/2 c Crisco

Drain salmon; set aside 2 tbsp of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Lindsey in the U.P.
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Hello Nancy and all Nancylanders,

Jeanlock in McLean VA said she ate iceberg lettuce sandwiches. I did too but I put on Miracle Whip or Mayonnaise on mine. We also ate King Syrup on Butter Bread. I used to make them for my son and he called it Lion Bread. After spending a day with his cousins he came home and asked for it and I had to call my sister and ask what in the world she had fed him. There is nothing better than good old Vidalia Onions sliced onto butter bread with a whole lot of salt and pepper. Just recently I was on a chat game playing site and said I was going for a snack and told them what I was having.

Till we were done there were about 6 other people eating them for the first time and really enjoyed them. There is nothing better than piling on lots of Bread & Butter pickles on hamburgers and hotdogs. I grew up in the 50's and 60's and I think what we ate was a whole lot better than what these kids are eating today. All that fried food or prepared food they call snackables. What ever happened to good old apples or another fruit. We fried in lard but meat was only a small part of our diet then. My mom used to slice ring bologna then fry it. She then make a milk gravy and put in the bologna. We ate it over bread. We also ate corn starch pudding made with milk, sugar and cornstarch.

DDT was talking about the old feed sacks. My cousins just ran into a huge box of them at a public sale. They were taken apart and washed. It was a rainy day with hardly anyone there and she got it for a steal. People scramble to get them. They make the best quilt patches. I too had dresses made from them thanks to a grandma who loved to sew. She was good with the extra piping and rickrack and lace for the Sunday ones. I still remember her saying " it's your turn next" or "one more bag".
Sharon in Pa.

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Chuck In Pa, yes you drain all of the liquid off can beets, I use the sliced beets , I have a friend the uses the tiny beets, I find them to be quite expense here in South Jersey they are about 90? a can and every store doesn't carry them. The choice is yours, hope this will help you.
JL in South Jersey

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Hi Nancy,Ditto and all recipe collectors
I was reading DTT response to the growing up memories and it made me think about when my daughter was growing up(she is 35) I would make all her clothes and she decided she didn't want any old maid clothes(that is what she thought they were not home made) so I would cut labels out of old clothes and sew them in and she didn't know the difference.

Nancy we need to hear something about Ditto, it has been a while.

I am trying to get my cholesterol down so I want have to take meds, so far I have lost 20 pounds and am running out of recipes, if anyone has any that are low fat, low cholesterol I would appreciate it. I need lunch ideas to take to work, it is too hot to cook and need something I can either cook a lot and take leftovers or sandwich ideas. I have used the Biggest Loser Cookbooks and they have some great ideas in them.
Thanks, Brenda/Alabama

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Good Morning Folks
I found this hand-written recipe among my late MIL's books and only recently updated it. It initially had salt in the recipe, I have removed the salt. I also tried adding 2 ozs of sultanas, but it then wasn't an authentic recipe.

I enjoy a slice of this with a little butter and a cup of tea: mmm perfect.

Authentic Yorkshire Ginger Cake
Preheat the oven to 150 degrees C/300 degrees F

225g/8oz self raising flour
110g/4oz caster sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg
200ml/7fl oz milk
55g/2oz butter
110g/4oz golden syrup*

Line a 22cm/8in square tin. Sieve the first four ingredients into a large bowl. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake on the middle shelf of your oven for 1 hour or until a skewer comes out clean.
*I used 2 ozs of golden syrup and 2 ozs of treacle/molasses.
Sylvia <Scotland>
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Hi Nancy,
As always, I enjoy the newsletter and use many of the recipes. Thanks to all who
share.

I cut this recipe out of the paper and tried it. I enjoy making pound cakes and this
recipe is a keeper. I hope you all enjoy it.

Lemon Pound Cake

1 cup butter, room temperature
1 1/2 cup sugar
2 teaspoons vanilla
3 eggs
Zest of 2 lemons
1 cup white chocolate chips, melted
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup buttermilk

Glaze:
3 tablespoons lemon juice
1 cup confectioners sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugar. Add vanilla and eggs. Stir in lemon zest and melted white chocolate. Add dry ingredients, alternating with buttermilk.

Butter and flour a Bundt pan; pour cake mixture inside. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean.

While cake is still in pan and warm, mix together lemon juice and confectioners sugar to make glaze. Brush half the glaze on exposed surface of warm cake. Invert cake onto plate and glaze to of cake and sides.
When cake is cool, slice and serve with fresh strawberries.

Note:
I baked the cake at 330 degrees and it took over 55 minutes. I doubled the glaze and really soaked the cake good. This cake is very moist and delicious without strawberries. I served it to some guests today and they wanted the recipe.
Enjoy, mj, indy
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Hi Nancy, love your newsletter. I have enjoyed reading every issue and have gotten a lot of recipes and recipe ideas from your newsletter. Keep up the good work, kudos to you and your hard work. I recently tried a new recipe and wanted to submit it since it was delicious and so easy. I don't remember where I got it from, it might have been from your newsletter. It is a chocolate cake using only 2 ingredients.

1 chocolate cake mix and 1 (12oz.)can of diet coke.

Mix per directions on cake mix box and pour into cupcake tins or use a 9"x9" square baking dish or an 11.5"x 8.5" greased glass baking dish and bake at 350 degrees until tested using a toothpick poked into center of cake and if it comes out clean it is done.

I did sprinkle the batter with chopped pecans before baking since I love nuts. The result was a wonderful light tender cake. I didn't even frost it. I then decided to experiment with other flavors of cake mixes and diet sodas. I made a lemon cake using a diet lemon lime soda and baked it in 2 (9") round pans then spread lemon curd between the layers and on top after the cake had cooled.

I made a light frosting by whisking 1 cup cold milk into a small pkg. of vanilla instant pudding until thickened. I then folded in a 8oz. container of thawed non-dairy whipped cream. I chilled the frosting then frosted the cake. I took it to work and my co-workers raved about it.

If the recipe was from your newsletter then I want to recommend it to all your readers. Apparently 1 cupcake is 2 points on the Weight Watchers diet. You could use sugar free instant pudding, and Light Cool Whip for the frosting to keep the calorie count down.
Kate

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Thanks to Sue for letting me know where she found the BC pour & Frost frosting. I'm in Michigan but we also have Big Lots here. I will be searching every one of them and probably filling my pantry for future use. Thank you again. Nancy you are the greatest and all your hard work is so appreciated. Does Ditto have any idea how entertaining he is to all of us. I do believe he has a large extended family who loves him very much and loves to here about his latest antics.
Sandy M, Commerce Township, MI

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Chicken Casserole

2 c. cubed, cooked chicken
1 c. chopped, cooked broccoli, drained
1 (10 1/2 oz.) can cream of chicken soup
1/4 c. chopped onion
1/4 c. mayonnaise
1 1/2 tsp. Worcestershire sauce
Dash of curry
1/2 c. grated cheddar cheese
1 (8 oz.) can biscuits

Topping
1/4 c. sour cream
1 tsp. celery seed
1 egg
1/2 tsp. salt

Preheat oven to 375 degrees. In an ungreased 1 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown.
2003 Newsletter
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Chicken with Rice Casserole

1 c. uncooked rice
1 can cream of mushroom soup
1 envelope onion soup mix
1 1/2 soup cans of milk
4-6 Chicken breasts

Place rice in oblong baking dish. Mix together soup, milk and then pour over the rice. Place chicken on top (4 to 6 breast halves). Cook for 1 1/2 hours at 350 degrees or until tender.
2003 Newsletter
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Mexican Casserole with Chicken

1 whole frying chicken
1 can cream of chicken
1 can cream of mushroom
1 can Ortega salsa
1 c. chicken broth, from chicken
1 sm. onion
1 pkg. Dorito taco salsa chips
1 pkg. cheese

Boil chicken until done. Cool. Shred chicken then mix in the following: cream of chicken, cream of mushroom, salsa, chicken broth and onion, layer mixture along with cheese and chips, cook at 350 degrees for 1 1/2 hours or until hot.
2003 Newsletter
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Beef and Spaghetti Casserole

1 lb. ground beef
2 tsp. butter
1 clove garlic, minced
1 tsp. sugar
1 tsp. salt
2 (15 oz.) cans tomato sauce
Pepper
8 oz. thin spaghetti
8 oz. Cheddar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) sour cream
6 green onions, chopped

Brown beef and butter in skillet. Add garlic, sugar, salt, pepper, tomato sauce and simmer for 10 minutes. Cook spaghetti and grate Cheddar. Cream together cream cheese, sour cream, and green onions. Into greased casserole dish layer noodles, cheese mixture, meat mixture, cheese. Let sit overnight. Bake at 350 degrees for 30 minutes.
2003 Newsletter
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Ground Beef and Spaghetti Casserole

2 tbsp. vegetable oil
1 lb. lean ground beef
1 pkg. spaghetti seasoning
2 (15 1/2 oz.) cans spaghetti in tomato sauce
1/2 c. grated Parmesan cheese

Place oil in skillet and heat over medium-high heat. Add meat and brown. Add the package of spaghetti seasoning. Stir well. Add the cans of spaghetti. Stir well. Pour mixture into 2 quart casserole dish. Sprinkle Parmesan cheese over the top. Bake in oven at 350 degrees for 30 minutes.
2003 Newsletter
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Potatoes and Ground Beef Casserole

1 lb. ground beef
1 can cream of mushroom soup
1 pkg. au gratin potatoes
2 1/2 c. boiling water

Brown beef, breaking into small pieces. Spray 2 quart casserole dish with non-stick spray. Sprinkle dried potatoes in dish. Top with drained, cooked beef. Mix in dry cheese packet from au gratin potatoes. Add soup and stir well. Pour boiling water over all and bake uncovered according to directions on au gratin potato mix.
2003 Newsletter
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Ground Beef and Rice Casserole

1 lb. ground beef
1 med. can tomatoes
1 pkg. dry onion soup mix
3/4 c. uncooked rice
1 1/2 c. boiling water
1 1/2 c. grated Cheddar cheese

In medium skillet brown meat. Add the tomatoes, onion soup mix and rice. Stir to combine. Stir in the boiling water. Cover and cook on medium low heat about 25-30 minutes. Check after about 20 minutes to see if additional water is needed. Sprinkle on grated cheese and cook covered about 2-3 minutes to melt. Serves 4.
2003 Newsletter
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This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.

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