Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
Hi, Nancy:
In the May 4, 2009 Newsletter there was a recipe for
Fluffy Rolls sent in by
Barb FI. I have finally gotten around to trying this recipe as I
thought it sounded easy.
My question is: With 3/4 cup flour, how is this supposed to make a
ball of dough? You have at least 2 1/4 cups of liquid and 3/4 cup
flour. I have wasted all these ingredients and still do not have any
rolls. I think there is something wrong with this recipe.
Thanks. Nell in VA
3/4 cup flour, sifted
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1/4 cup sugar
1 egg, well beaten
1 1/2 cups buttermilk, room temp.
1 pkg. yeast
1 tsp. salt
Proof or dissolve yeast in buttermilk. Allow to bubble for 8
minutes. Mix together
buttermilk/yeast, oil, butter, sugar. salt and egg. Stir in flour a
little at a time till
dough makes a ball that is slightly sticky. Place dough in a lightly
greased bowl, cover with plastic wrap. Refrigerate 4 hours or
overnight. (Be aware that opening the fridge will result in rolls
rising faster)
Preheat oven to 400 deg.
Roll out to about 1" thick and cut into round biscuits. Place close
together on a lightly greased cookie sheet or round pie plate. Cover
lightly with towel and allow to proof at room temp. until doubled in
size, 45-60 minutes. Roll out all scraps last. This will keep the
rolls tender. Bake 10 minutes or until brown. Can be brushed with
butter before serving.
Nell
I guess I am having a senior moment, but this recipe still doesn't
make sense to me:
Ella in Cal, Directions for
Yellow Cake and Pineapple, (1) bake the cake as
directed on package (2) mix the soften cream cheese, powered sugar,
cool whip and a large can of well drained crushed pineapple on top
of cake (3) Mix 2 small packages pineapple cream instant pudding
with 3 cups of milk pour on cake. (4) Frost cake with cool whip and
then top off with coconut (I like to lightly toast my coconut, but
the chose is yours). Hope this is more clearly
JL in South Jersey
You put all these items on top of the cake after baking? Doesn't the
milk mixture make it mushy?
Thanks. Ella in CA
Nancy--Can you explain in simple words, when one can use
Olive Oil for cooking or baking.
Thanks. Ella in CA
Hi Nancy, Ditto and all the Landers out there! Hope everyone is
doing well and finding cool places to hide! It has hit over 100
degrees here in Jasper, TX all the past week. Whew! I am so thankful
that I work inside and that I am not having to work outside in the
weather.
All this talk about sandwiches
made me remember that I used to love white bread, Miracle Whip and
dill pickles! It isn't unusual, but it was a favorite of mine. But
the other night I was invited to a girlfriend's house to eat and we
had bacon and tomato sandwiches. Oh my goodness! The tomatoes were
from her garden, and I enjoyed that so much! I haven't had one in
quite a while as I quit making them when my hubby passed away. He
absolutely loved them, and I had forgotten how good that sandwich
is! I believe I will get a tomato from my son's garden and have
another one!! *LOL* :o)
Sandi Hutson in Jasper, TX
Egg Salad for Sandwiches
6 hard boiled eggs, finely grated
1/3 cup mayonnaise
1/4 cup pimiento stuffed olives, minced
2 tablespoons green onions, minced
2 tablespoons parsley, minced
1 tablespoon Dijon mustard
salt
black pepper
Thoroughly mix together all the above ingredients. Cover and
refrigerate for an hour. Spread over your favorite sandwich bread.
Linda NM
Print this Recipe
Chicken Salad for
Sandwiches
4 cups cubed cook chicken
1 cup seedless green grapes, halved lengthwise
1 cup, 4 ounces shredded Cheddar Cheese
2/3 cup toasted sliced almonds
2/3 cup thinly sliced sweet pickles
1/4 cup chopped celery
1/4 cup sliced green olives
2/3 cup mayonnaise
3/4 teaspoon seasoned salt
lettuce leaves
bread of choice
In large bowl, combine chicken, grapes, cheese, almonds, pickles,
celery and olives. In small bowl, mix mayonnaise and seasoned salt
until well blended. Pour over chicken mixture and toss lightly to
coat evenly. Cover and refrigerate at least 2 hours. Serve on
lettuce, if desired. Layer chicken salad on bread, top with lettuce
leaf.
Linda NM
Print this Recipe
My homeworker did some shopping for me a few days ago. By mistake
she got picante sauce instead of salsa.
What is the difference in the two, and can they by used for each
other in a recipe, or do I still need to get salsa?
Thanks for your help.
Knitter in Illinois
Hi Nancy and Ditto,
You have no idea how much I love that our newsletter friends keep
you at the top of the "Top
100 Recipe Sites." Clicking on that link shows just how
much your being at the top of that list means to us. Kudos to all of
us. Keep up the great work, both of you.
Jamaica in Virginia
Hi, Nancy.
I have a question regarding the
Spaghetti Salad that was resubmitted in the
June 25 newsletter. It was originally submitted in a 2002
newsletter. No name was attached to this recipe. It calls for 1
bottle of salad supreme. What is salad supreme?
Diana in KCK
Ok, in regards to old time sandwiches
this isn't a sandwich but...we used to take left over rice and add
brown sugar to the rice and warm it up and eat it. Talk about a
yummy desert! My gradfather who was Dutch use to do this for us. I
still do it now for my kids and they think its great!
Dawn/IL
Bisquick Biscuits for Two
Makes about 5 biscuits
1 1/4 cups Bisquick Original baking mix
1/2 cup milk
Heat oven to 450?. Stir ingredients until soft dough forms. Turn
onto surface dusted with baking mix. Knead 10 times. Roll dough 1/2
inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie
sheet. Bake 8 to 10 minutes or until golden brown. High Altitude
(3500-6500 ft): No changes.
Source: Bisquick
Print this Recipe
I am looking for a spaghetti salad recipe. Does any of you great
cooks out there have a good recipe? if so,I sure would appreciate
it. I am wanting to take it to a 4th of July party.
Thanks so much... Pat IL
Lemon Buttermilk Bundt
Cake
2-1/2 c. sifted flour
2-1/2 c. sugar
1 c. buttermilk
3 sticks margarine, softened
1/4 tsp. baking soda
3 tbsp. lemon extract
4 eggs
1 tbsp. warm water
Preheat oven to 325 degrees. Grease and flour a 10" tube or bundt
pan. Cream butter, sugar and eggs together. Gradually add one cup of
flour. In a separate bowl, combine buttermilk, baking soda and warm
water. Add one-half of buttermilk mixture to flour mixture. Mix
well. Add the remaining flour, buttermilk mixture and lemon extract
and mix well. Bake for one hour or until toothpick inserted in
center comes out clean.
Lemon Icing
Juice of 2 lemons
1 c. powdered sugar
Mix lemon juice and powdered sugar together until smooth. Pour over
the cake while the cake is
still warm.
Sue
Print this Recipe
I received this recipe a few years back, from an online friend who
lives in Atlantic City, NJ , I found it to be very good and tasty.
Roast Pork Loin with Beer Sauce
Marinade
1/2 cup Dijon Mustard
1 large Onion chopped
1/2 cup Honey
3 cups Beer; (not dark), preferably German
3 1/2 lb Boneless pork loin; tied (3 inches wide)
2 tbs. Vegetable Oil
Beurre manie made by rubbing 1 tbs. softened Unsalted butter and 1
Tbs.
all purpose flower.
Make marinade: In a large saucepan stir together marinade
ingredients. Bring marinade just to a boil, stirring (marinade will
rise and foam), remove pan from the heat.
In a blender puree marinade in 2 batches, transferring the pureed to
a bowl. Cool marinade to room temperature and spoon off any
remaining foam.
In a large heavy resealable plastic bag combine pork and marinade
and seal bag, pressing our any excess air. Put bag in a baking pan
and marinate pork, chilled, turning bag once or twice, at least 8
hours and up to 24. Let pork in marinade come to room temperature,
about 40 minutes.
Transfer marinade to a saucepan and bring to a boil.
Preheat oven to 375?. Pat pork dry with paper towels and season with
salt and pepper. In a flameproof roasting pan heat oil over
moderately high heat until hot but not smoking and brown pork on all
sides.
Roast pork in middle of oven, basting frequently with some marinade,
until a meat thermometer registers 155? F. for slightly pink meat, 1
to 1 1/2 hours.
Transfer pork to a cutting board, reserving juices in roasting pan
and discarding string, and let stand, covered loosely with foil,
about 15 minutes. While pork is standing, skim and discard fat from
pan and add remaining marinade.
Deglaze roasting pan over moderately high heat, scraping up brown
bits. Bring sauce just to a boil and strain through a fine sieve
into another saucepan.
Bring sauce to a simmer and whisk in beurre manie, bit by bit,
whisking until sauce is combined well and thickened slightly. Serve
pork, sliced, with sauce. Yield: 6 servings
JL in South Jersey
Print this Recipe
Cherry Crunch
1 can (21 oz.) cherry pie filling
1 can (16 1/2 oz.) pitted dark, sweet cherries, drained
3/4 c. Bisquick
1/2 c. chopped nuts
1/4 c. sugar
1/2 tsp. cinnamon
1/4 c. firm oleo or butter
Mix pie filling and cherries (I have used crushed pineapple). Spread
in 8 x 8 inch pan. Mix Bisquick, nuts, sugar, cinnamon, cut in oleo
until crumbly, sprinkle over cherry mix. Bake at 375 degrees for 35
minutes. Serves 6 to 8.
Sue
Print this Recipe
Leah, Nancy has quite a collection of veggie recipes on Nancy?s
Kitchen and Abby?s Kitchen. This is just one of the best I think!
This is a good dish for potlucks, too.
Mixed Vegetable
Casserole
Weight Watchers Points* 1 Point
*Calculated using a Weight Watcher's Calculator
2 (10 ounce) packages frozen mixed vegetables
1/2 cup ( 2 ounces) shredded low-fat process American cheese
2 tablespoons chopped onion
2 tablespoons reduced calorie mayonnaise
1 (8 ounce) can sliced water chestnuts, drained
Vegetable cooking spray
Cook mixed vegetables according to package directions, omitting salt
and fat. Drain. Combine mixed vegetables, cheese and next
3ingredients, stirring gently. Spoon mixture into a 1-1/2 quart
casserole coated with cooking spray. Bake for 20 minutes or until
thoroughly heated. Makes 8 (1/2 cup) servings
Calories 66, Fat 2g, Fiber 2g, Sodium 140mg, Carbohydrate 9g,
Cholesterol 4mg
Source:
http://www.abbyskitchen.co.uk
Chris in NM
Print this Recipe
This is a great salad for summer!
Cauliflower and Red Wine
Vinegar Salad
1 cauliflower
1/2 Cup olive oil
2 Teaspoons garlic
3 Tablespoons red wine vinegar
1/2 Cup black olive
1/2 Cup red onion
1/2 Cup red bell pepper
3 Tablespoons capers
Separate the cauliflower into small florets. Rinse well in cold
water and drain. In a large pot of boiling salted water, cook the
florets until al dente, about 5 minutes. Drain and place them on a
towel to drain. Pour the olive oil over the cauliflower and toss to
coat well. Combine the remaining ingredients and toss to mix well.
let the salad marinate for several hours at room temperature,
stirring occasionally, before serving.
Serves 6.
Chris in NM
Print this Recipe
Your kids/grandkids will thank you for this one!
Lemon Popsicles
1 pkg. lemon instant pudding
2 1/2 c. water
Mix above ingredients and freeze
All pops can be frozen in popsicle holders or cups. NOTE: Jell-O or
any juice will make great popsicles too! Makes 12. posted by
chief_cook2 on Nancy?s message board under Ice Cream.
Chris in NM
Print this Recipe
These are from the Kitsap County Cooperative Extension
Home Canned Apple Pie
Filling
1 c sugar
2 c water
4 Tsp Fruit Fresh (an antioxidant, prevents browning of fruit)
2 qts sliced apples, sliced 1/4" thick
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Dissolve 1 c sugar in 2 c water by heating. Cool and add 4 Tsp of
Fruit Fresh. Peel and slice 2 qts of apples into the sugar water
solution. Gently simmer for 5 minutes. Remove from heat and let sit
for 10 minutes.
Combine following: 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix
with 1/2 c water, until smooth paste is formed. Slowly add this
paste to apple mixture, stirring just enough to mix. Bring filling
to a boil, and hold for 1 minute. Pour into hot jars to within 1" of
top. Adjust lids and seals. Process in boiling water bath for 30
minutes.
Yields 2 qts
Chris in NM
Print this Recipe
Tart Cherry Pie Filling
2 qts pitted sour pie cherries
2 c sugar
2 c water
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Combine cherries with 2 c sugar and 2 c water. Boil gently without
stirring for 5 minutes or until foaming ceases, Remove from heat.
Combine 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 co
water to make smooth paste. Stir paste into cherries. Bring to a
boil, and hold for 1 minute. Fill hot jars to within 1", adjust lids
and seals, and process in boiling water bath for 30 minutes
Yields 2 qts
Print this Recipe
I made cherry pie filling last summer, and successfully doubled this
recipe. We're going camping, and I am taking one of the quarts of
cherry filling to make:
Cherry Enchiladas
Soften flour tortillas by wrapping in foil and heating over low
flame or coals . Spoon cherry filling into each and roll, as for
enchilada. Make a syrup of brown sugar, white sugar, water,
cinnamon, and a pat of two of butter. Heat this in a wide skillet
over medium coals, lay the filled tortillas in, and heat gently,
spooning syrup over.
Chris in NM
Submitted by Lois, WA
Printed in Nancy's Kitchen Newsletter 6/05/05 posted on Nancy?s
message board under Fruit by cuteascountry_Shortcake
Chris in NM
Print this Recipe
This is my favorite burger recipe!
Chris?s Smokey Italian
Onion Burger
1 1/2 lbs. Ground beef
1 yellow onion, chopped and divided
1 bunch green onions, diced and divided
1/2 red onion, sliced
1/4 c. Italian seasoned bread crumbs
1/4 tsp. Liquid Smoke, hickory flavor
1/2 c. red wine
1/2 tsp. Italian seasoning
Mix Liquid Smoke in the red wine. Place all other ingredients in
bowl and mix well. Add wine mixture. Shape into 6 patties.
Refrigerate for 1 hour, covered. Grill burgers till done to your
satisfaction. Meanwhile, saut?? of the green onions with ? the
yellow onions in 3 tbl. butter with 2 tbl. red wine vinegar and 2
tsp. sugar added. Serve burgers in buns with sliced red onion,
sliced tomato and caramelized onions.
Posted under Grilling.
Chris in NM
Print this Recipe
Baked Potato Sticks
4 to 6 Idaho baking potatoes
2/3 cup butter, melted
2 tablespoons soy sauce
1/3 cup corn flake crumbs
1 tablespoon sesame seeds
Select 4 very large or 6 medium size potatoes. Scrub well and cut
each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking
sheet. Combine melted butter and soy sauce and brush over potatoes.
In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle
over potatoes. Bake in preheated 400F oven for 35 minutes or until
crisp and lightly browned.
Linda NM
Print this Recipe
Cream Cheese Potatoes
2 pounds small red potatoes, quartered
2 8 ounce packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix
Place potatoes in bottom of crockpot. Beat cream cheese, soup and
salad dressing mix. Stir into potatoes. Cover and cook on low for 8
hours.
Linda NM
Print this Recipe
This recipe is in Mom's own words.
Cheese and Cherry Dessert
Makes 15 squares Preheat oven to 375?F.
Combine:
20 graham cracker squares, crushed
1/4 c. butter, melted
1/4 c. sugar
Mix well. Spoon into dish (9" pie plate or 8 x 12" baking pan). Bake
for 8 minutes. Remove and cool.
Combine:
1 pkg. (8 oz.) pkg. cream cheese
2 tbl. milk
Beat until smooth.
Add:
1 c. sugar
Beat well. Set aside. Prepare according to directions 1 pkg. (2 oz.)
whipped topping mix (you could use small carton of cool whip!)
Fold in cream cheese mixture. Spread over graham cracker crust.
Spread over all, 1 can cherry pie filling. Chill, then serve. Posted
under Cheese.
Chris in NM
Print this Recipe
This is for Barb in Ohio
I have never used Splenda in the
Rhubarb Jelly, but I do not see why it would not
work. You are supposed to be able to use,, it interchangeably with
regular sugar, I was always told. I would think it would work out
just fine. Good luck and enjoy this jelly. It is good. Some people
may want a little more sugar too. You can add more if you are so
inclined. I find it just right this way.
Judy in Ohio
Hi Nancy, great to hear that your SIL is on the mend. How's your
sensitive of hearing feline friends? My pineapple cake turned out
great, moist and tasty. As for the Malted loaf it's wonderful. I'm
sure that Dennis does a machine bread mix similar to the one that I
used, really worth trying.
As BBQ season is well underway, this recipe from the Prepared Pantry
last year is doing the rounds again. I keep printing myself off
another copy and then someone else asks for a repeat copy for such
and such.
Sylvia <Scotland>
If you don't get the Pantry's newsletters here it is repeated for
you to try this season:
Dennis Weaver's Thai Burgers
To make my Thai burgers, again we started with lean ground beef and
again added an egg to help hold things together.
2 pounds lean ground beef
1 large egg, whisked with a fork
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup very coarsely chopped peanuts
1/2 cup chopped green onions
1/2 cup Thai Sweet Chili Sauce
Gently toss these ingredients together until mixed. Don?t handle
more than necessary. Gently toss these ingredients together until
mixed. Don?t handle more than necessary. Form nice flat burger
patties with a hamburger press. Cook them until done, turning only
once.
To assemble the burgers, we mixed some more Thai Sweet Chili Sauce
with mayonnaise and spread it on the buns. (We used 1/4 cup chili
sauce to 1/2 cup mayonnaise.) We topped the patty with bean sprouts.
Sylvia <Scotland>
Print this Recipe
Fried Peanut Butter
and Banana Sandwich
2 Slices White bread
2 Tablespoons Peanut butter
1/2 VERY ripe banana, mashed with fork
2 Tablespoons Butter or margarine
Spread the bread with the peanut butter and banana. Melt the butter
in a skillet on medium heat. Fry the sandwich, browning on both
sides.
Sue
Print this Recipe
Spinach Salad with Orange
Dressing
1 pkg. spinach (washed & dried)
1/2 lb. bacon, cooked crisply & crumbled
2 apples, cored (not peeled) cut in chunks
Mix all ingredients together in large salad bowl and serve with
orange dressing.
Orange Dressing
Mix together small can frozen orange juice (not defrosted) and the
same amount of either mayonnaise or salad dressing.
Sue
Print this Recipe
Chipotle Salsa
3 cups tomato, chopped
3/4 cup fresh cilantro, chopped
3 tablespoons lime juice
1 1/2 tablespoons chipotle chiles in adobo, chopped
1 1/2 teaspoons cumin ground
Combine all ingredients in medium bowl. Season with salt and pepper.
Linda NM
Print this Recipe
Spaghetti and Meatballs
1 pound hamburger meat
2 8 ounce cans tomato sauce
1 teaspoon spaghetti seasoning
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon salt
cooked spaghetti, kept warm
Form hamburger meat into small meatballs. Brown over medium heat.
Drain grease. Add tomato sauce and seasonings; simmer approximately
45 minutes to 1 hour. Serve sauce over cooked spaghetti. Serve with
tossed salad and garlic bread.
Serves 4.
Linda
Print this Recipe
Lemonade Jell-O
2 3 ounce packages of lemon Jell-O
2 1/4 cups boiling water
6 ounce can of frozen lemonade
1 9 ounce container of Cool Whip
In a bowl add Jell-O, boiling water and lemonade; mix well.
Refrigerate until partially set or about 1 1/2 hours. Beat in the
Cool Whip, pour into a 13 x 9 dish and refrigerate.
Sue
Print this Recipe
Strawberry Banana
Jell-O Salad
1 large box strawberry Jell-O
1 small can crushed pineapple, drained
2 10 ounce boxes frozen, sweetened strawberries
2 or 3 bananas diced
2 cups boiling water
16 ounces sour cream
Dissolve Jell-O in boiling water. Add strawberries, pineapple and
bananas. Pour half mixture into bowl and refrigerate until set.
Spread sour cream on top of set Jell-O mixture. Add rest of Jell-O
mixture and refrigerate until set.
Sue
Print this Recipe
Cherry Jell-O Salad
1 4 serving size package cherry Jell-O
1 cup boiling water
1 cup cola beverage
Cool Whip Whipped Topping, thawed, optional
maraschino cherries, optional
Dissolve gelatin in boiling water. Add cola beverage. Pour into
small glasses. Chill until set, about 2 hours. Garnish with whipped
topping and cherries, if desired. Add straw for decoration. Makes 4
servings.
Sue
Print this Recipe
Cinnamon Apple Jell-O
Salad
1 cup applesauce; hot
1/2 teaspoon cinnamon
1 cup 7 Up or red pop or ginger ale
1 small box red Jell-O, any flavor
1 teaspoon lemon juice
1/3 cup nuts, chopped
1/3 cup raisins
1/3 cup apples; chopped
Mix all except nuts, raisins and apples together. Chill until barely
set. Add nuts raisins and apples. Chill.
Sue
Print this Recipe
Tuna Salad
1 6 ounce can chunk light tuna, drained
3 tablespoons mayonnaise
3 tablespoons sour cream
1/3 cup finely chopped celery
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 tablespoon pickle relish
1/2 teaspoon salt
1/2 teaspoon lemon pepper
In a medium bowl combine tuna, mayonnaise, sour cream, celery,
onion, green bell pepper, pickle relish, salt and lemon pepper. Stir
until thoroughly combined. Cover and refrigerate for 30 minutes.
Serve on whole wheat toast with lettuce and tomato.
4 servings.
Linda NM
Print this Recipe
Cherry Cake
2 cups sifted flour
1 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg
1 (21 ounce) can of cherry pie filling
Sift together flour, sugar, baking powder and salt into bowl. Cut in
butter until crumbly. Add egg; mix with fork. Press half of crumb
mixture into greased 13 x 9 x 2 inch baking pan. Spoon cherry
filling over first layer. Top with remaining crumbs. Bake in 350F
oven for 30 minutes or until golden brown. Cool in pan on rack.
Serve warm with whipped cream or ice cream.
Serves 12.
Linda NM
Print this Recipe
Cherry Upside Down
Cake
7 tablespoons unsalted butter
1 cup packed brown sugar
2 large eggs
1 cup granulated sugar
1/2 cup milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups pitted sweet cherries*
In large oven proof skillet, melt 5 tablespoons butter; add brown
sugar and cook until dissolved; remove from heat. Heat oven to 375F.
In large bowl, beat eggs and granulated sugar until pale yellow;
about 4 minutes. Melt remaining 2 tablespoons butter in milk; set
aside. Sift together flour, baking powder and salt. Add flour
mixture and warm milk mixture to eggs and sugar, beating on low just
until smooth batter forms. Sprinkle cherries in an even layer over
brown sugar in pan; pour batter over cherries and bake 40 minutes or
until cake tester inserted in center comes out clean. Immediately
invert cake onto large platter; serve warm. Serves 8.
Linda NM
Print this Recipe
Baked Apple Dessert
1 (20 ounce) can apple slices
1 (21 ounce) can apple pie filling
3/4 cup canned whole berry cranberry sauce
1/4 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
Combine all ingredients. Place in 1 1/2 quart casserole dish or 9 x
9 x 2 inch pan. Cover with foil. Bake at 350F about 30 minutes or
until thoroughly heated and bubbly around edges. Serve hot with
poultry, meat or fish.
10 servings, 1/2 cup each.
Linda NM
Print this Recipe
Rhubarb Crisp
5 cups rhubarb cut in 1/2 inch pieces
1 3/4 cups sugar
1 tablespoon flour
1/4 teaspoon salt
1 1/2 teaspoons grated orange rind
sections of one orange, cubed
4 cups bread cubes in 1/2 inch pieces
1/2 cup melted butter or margarine
1/2 cup flaked or chopped coconut
Mix first 4 ingredients and 1/2 of orange rind. Add 2 cups bread
crumbs and 1/4 cup butter. Combine bread crumbs, cubed orange,
grated orange rind, butter and coconut and sprinkle over top. Bake
in greased 8 x 8 x 2 inch pan at 375F for 40 minutes or until brown.
Serve warm.
Linda NM
Print this Recipe
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.
