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May 2009 Newsletter Recipe Index
May 3 2009
Top 100 Recipe Sites
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Nancy Rogers
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.
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Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within
the message as well.
I have made the same request a few times, but still haven't found
the perfect, light airy yeast roll. I now have my daughter baking
and searching also. She recently tried the ones that were supposed
to be from the Golden Corral, but they weren't even close. They need
to be very yeasty, slightly sweet, and very, very light. We are
experienced bakers, so we understand all about yeast, so that's not
the problem. Does anyone out there have this recipe???? It seems
like we have tried just about everything, but certainly there must
be a combination we haven't. We would really, really appreciate it
if someone has just what we are looking for. It would end lots of
frustration for us.
Thanks, Shirley in VA
Erma in Sullivan, MO, 4/28/09 newsletter, requested sugar free
rhubarb recipes. This appeared in the 7/30/08 newsletter And
according to my notes was submitted by ST. I hope I am giving credit
to the correct person.
Robbie IN
Easy Sugar Free Rhubarb Pie
1 graham pie crust
3 c. green or red rhubarb
1 large package sugar free strawberry Jell-O
1-1/2 c. milk
1 sm.pkg. sugar free instant vanilla pudding
Microwave the rhubarb 6-8 minutes on high, Stir every 2 minutes.
Stir in Jell-O until dissolved- cool completely.
Combine pudding and milk- beat on low speed for 2 minutes. Fold into
rhubarb mixture. Spoon into pie crust. Cover and refrigerate till
firm.
Add red food coloring if you want it red instead of pink.
ST
Did I miss the recipe for chicken salad made with rotisserie
chicken?
Bill
Hi Nancy, I can't remember from this morning who was looking for a
non bake cheesecake recipe. I think I found one!!
No Bake Cheesecake
3 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
1 tsp. vanilla
3 (1/2 pts.) heavy whipping cream
3 pkgs. Lady Fingers
1 can pie filling (your choice)
Line 10 inch springform pan with opened lady fingers. Line sides
first then bottom of pan. In a mixing bowl, beat cheese (room
temperature) sugar and vanilla. Set aside. In another bowl, beat
cream to firm peaks. Fold cream into cheese mixture. Pour into pan.
Refrigerate overnight. Top with pie filling before serving.
http://www.cooks.com
Chris in NM
Join kraftfoods.com and get access to recipes, special offers and product samples.
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To Marianne--for the homemade Condensed Milk
recipe. You said 2 parts milk to 1 part sugar---Is that whole milk
or what? Also can you give specifics--like exactly how much milk,
and how much sugar?? Are there any other TNT homemade recipes for
condensed milk, out there??
Nancy---yes, I do really miss your letters when they don't come, but
appreciate so much, all the hard work that goes into them, when you
do them, each day!!
Thank you-Sue
Pumpkin Apple Streusel Muffins
2 1/2 cups flour
2 cups sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 c cooked pumpkin
1/2 c vegetable oil
2 c peeled, chopped apples
Streusel Topping:
1/4 c sugar
2 Tbsp flour
1/2 tsp cinnamon
2 tsp. softened butter
In a large bowl, combine flour, sugar, spice, soda, and salt. In
another bowl, beat eggs, pumpkin, and oil. Add to dry ingredients
and stir until moistened. Stir in apples. Fill greased muffin pans
about 3/4 full. Combine topping ingredients and sprinkle on top.Bake
at 350 degrees for 30 to 40 minutes. Makes 36 regular size muffins.
Mariann
Top 100 Recipe Sites
For Erma in Sullivan, MO
This recipe is from Holland America Cruise Line. They had it in the
Lido restaurant along with copies of the recipe. It is delicious.
Serves 8
Bread Pudding
6 Tbsp. unsalted butter, melted
1 1/2 lbs. day old white bread, crusts trimmed and cut into cubes
1 qt. whole milk
6 eggs, beaten + 3 egg yolks, beaten
3/4 cup sugar
1 tsp. vanilla extract
1/4 cup raisins
Confectioners' sugar
Preheat the oven to 325?. Butter a 9"x13" baking dish. Place bread
cubes in a bowl and toss with butter. Spread onto a baking sheet and
toast in oven until golden.
In a saucepan, bring milk to a simmer over medium heat. Meanwhile,
in a large bowl whisk eggs , yolks and sugar together until blended.
Gradually whisk in the milk and vanilla.
To assemble:
Put half the bread cubes in the prepared baking dish. Top with half
the raisins. Cover with remaining
bread cubes and raisins. Ladle custard over all and let stand until
some is absorbed-about 20 minutes.
To bake:
Bring a large kettle of water to a boil. Place baking pan into a
roasting pan and transfer to the oven. Add enough boiling water to
the roasting pan to reach 1/2 way up the side of the baking dish.
Bake in the middle of the oven for 45 minutes or until puffed and
just set. Carefully remove pan from the oven and remove baking pan.
Cool slightly and serve warm, sprinkled with confectioners' sugar.
NA
For Jolie in TN about the Better Cake Mixes. Yes Jolie, you add
these ingredients to the cake mix, ALONG with the ingredients listed
on the box. The ingredient list I gave, is added to the already
mixed up cake mix. So whatever you use in a boxed cake mix, these
ingredients I listed, are added as well. So you are basically
throwing an extra egg and oil and flour and baking powder in with
the already mixed up cake. And then bake as usual. :o)
Mariann in Kentucky
For Jan
this was was submitted before by Chris in NM
Sandi
Just Like Rotel Tomatoes
4 pounds peeled, chopped tomatoes
12 jalapeno or hot chili peppers -- sliced
1 teaspoon salt
Place in 4 quart saucepan, and simmer until reduced to 1 quart.
Freeze in 1 cup portions. This recipe from
www.CDKitchen.com
for Just Like Rotel Tomatoes serves/makes 1 qt. Recipe ID: 27734
Sandi
Good Morning Nancy and all Landers,
Does anyone have a TNT recipe for
canning sauerkraut? I tried a recipe I found online last year but
the kraut didn't seem to have much taste. I would appreciate any
help the Lander's can give me. I'm planting cabbage in my garden
again this year and want to try Kraut again.
Dianne in Wisconsin
Good morning Nancy!
MaggieB in South Jersey, is one of these cheesecakes what you are
looking for? You can use lady fingers for the crust in place of the
one I used.
Tangy Lemonade Pie - TNT - from a good friend
1 pkg. (3 oz.) sugar free lemon gelatin - she used regular
1 pkg. (8 oz.) reduced fat cream cheese, cubed - she used regular
1 ? tsp. sugar free lemonade drink mix - Crystal Light - or any
lemonade drink mix
1 graham cracker crust - 8? - can use reduced fat
6 Tbl. Cool Whip - can use reduced fat
Prepare gelatin according to package directions. Refrigerate until
almost set. Transfer to a blender or food processor. Add the cream
cheese and lemonade mix; cover and process until smooth. Pour into
crust. Refrigerate overnight. Serve with whipped topping. Posted
under Cream Cheese on Nancy?s message board.
Chris in NM
Chris?s Lemon Dream Pie
1 (15 1/2 oz.) can lemon pie filling ? larger would be better!
1 (6 oz.) container lemon yogurt
8 oz. cream cheese
1 lg. container cool whip
1 ready made deep dish graham cracker pie crust
Let cream cheese come to room temp. Beat in cool whip (room temp.),
pie filling and yogurt till all is blended. Spoon mixture into crust
and refrigerate. You may sprinkle some graham cracker crumbs on top
if you wish. Serve! Posted under Cream Cheese on Nancy?s message
board.
Chris in NM
?Help!!! Do you have any recipes that are inexpensive and kids will
eat? I use a lot hamburger but it is getting boring but it is an
inexpensive meat.?
DH, have you tried hot dogs in different dishes? I have enclosed 2
that are great and for kids. Adults like them, too. Also,
http://www.abbys-kitchen.com/
has a listing of Frugal/Economical
Recipes . Just check them out!
There are 2 pages filled with kid style recipes and ideas!
Hot Dog Surprise
2 cups cut up frankfurters
1/3 cup sharp American cheese, grated
2 hard cooked eggs, chopped
3 tablespoons chili sauce
2 tablespoons pickle relish
1 teaspoon prepared mustard
1/2 to 3/4 teaspoon garlic salt
Combine all ingredients. Fill buns or sliced bread. Wrap in aluminum
foil or
baking paper. Bake at 375? for 10 to 12 minutes. Makes 8 servings.
Posted by chief_cook2 on Nancy?s message board under Snacks & Treats
Just for Kids.
Chris in NM
Kids will love this one, too! It?s like having a whole pan of corn
dogs!
Original version:
http://www.nancys-kitchen.com/october-7-2005.htm
Corn Dog Casserole (posted by Mimi in Al ^..^)
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Oscar Meyer beef)
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
Saut?celery in butter for 5 minutes. Add onions and continue
cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut
hot dogs in half lengthwise, then chop into bite size pieces. Saut?
dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot
dogs & veggies in a small bowl. Slightly beat eggs & milk together.
Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese
to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in
casserole. Top with reserve hot dogs and cheese. Bake uncovered 400*
for 30 minutes.
Chris in NM
My scaled down version:
Corn Dog Casserole - TNT
1 c. fine minced celery
2 Tbl. butter
1 to 1 1/2 c. sliced green onions OR
1/2 large sweet onion, chopped
1 pkg. beef hot dogs
1 egg
3/4 c. milk
1/4 tsp. black pepper
1 tsp. sage - optional
salt to taste
1 8.5 oz Jiffy corn muffin mix
6 to 8 oz. shredded sharp cheddar cheese
Saut?celery, and onion in butter for 5 minutes. Meanwhile cut up
hot dogs in small pieces; add to skillet and saut?till the hot dogs
are browned. Slightly beat eggs and milk till blended. Add salt,
pepper muffin mix, pepper and cheese. Add saut?d vegetables and hot
dogs to the corn muffin mixture. Pour in an 8 x 12 x 2" greased
baking dish. Bake uncovered at 375? F for 30 to 45 minutes.
This is a very good dish and does taste like a corn dog! I put some
mustard on my plate and dipped my bites in it! Good!
Posted under Casseroles on Nancy?s message board by Chris in NM
Jan, here is a link for a recipe for Rotel for you. We have had this
conversation in the newsletter some time ago, but I could not find
what was sent in. I am not enclosing the recipe, just the link. We
are not allowed to post from here. You can add spices to your taste.
Copy cat recipe to make Rotel
http://www.recipezaar.com/Rotel-Tomatoes
Chris in NM
Roberts wife in Ohio, Nancy has a link for her frosting recipes.
Reading the one below, it sounds like decorator frosting, which is
probably what you are looking for. Use less liquid for a stiffer
frosting to make roses. Prepared Pantry makes decorator frosting to
use for roses, etc. and sells it on the web site.
http://www.nancys-kitchen.com/icing_frosting_recipes.htm
Birthday Cake Icing
2 lb. bag confectioners' sugar
1/2 c. warm water
1/2 tsp. salt
1 tbsp. vanilla extract
3/4 c. Crisco shortening
Sift sugar in large bowl. Add salt, shortening, vanilla and small
amount of water. Beat on high, adding more water as you beat.
Continue beating for 7 to 10 minutes. If icing appears too stiff,
add a small amount of water and continue beating. This icing freezes
very well, if any is left over.
Chris in NM
Here are two recipes for DH 5/2/09 newsletter who wanted kid
friendly recipes that were inexpensive. Our boys and now are
grandkids like these and they are fairly cheap. I hope this helps.
Other things that the kid?s always seem to eat are tacos, Mexican
pizzas, beef or chicken tortillas, grilled cheese, grilled ham and
cheese, BLTs, Mexican pizza and sloppy joes. I have other hot dog
casserole recipes, if you want them.
Mexican Hot Dog Casserole
1 pkg. hot dogs
1 can (20 oz.) chili
1 can (8 oz.) tomato sauce
1 pkg. (12) flour tortillas
1 pkg. (8 oz.) cheddar cheese, grated
Chopped onion
Roll each hot dog in tortilla and secure with toothpick. Place them
side by side in a 13 x 9 inch pan. Mix chili with tomato sauce and
spoon over hot dogs in tortillas. Sprinkle cheese and onion over
top. Bake at 350 degrees for 25 to 30 minutes.
Robbie IN
Robbie?s Casserole
3 cups cooked macaroni, rigatoni or pasta of your choice
1 1/2 LB ground beef or turkey
1 onion chopped
1 green pepper chopped
1 teaspoon garlic powder or 1 crushed garlic clove
1 small can mushrooms, drained
1 package sliced pepperoni
1 jar pizza sauce
1/2 cup parmesan Cheese
1 cup shredded cheddar or mozzarella cheese
Cook pasta according to package directions. Brown ground beef,
chopped onion and green pepper in large skillet. Drain off fat. Cut
sliced pepperoni in half or quarters. In a greased 9 13 pan, stir
together cooked pasta, meat mixture, garlic, pepperoni, mushrooms,
pizza sauce and parmesan cheese. Cover with foil and bake at 350
degrees for 30 ? 35 minutes. Remove foil and stir in grated cheese.
Bake for an additional 7 - 10 minutes or until sauce bubbles and
cheese is melted.
Robbie IN
This is for Marge, 5/2/09 newsletter wanting to know where people
purchase their pet supplies on the internet. We have four dogs and
two cats and have used the following site for years. Their service
is great and we have found that they have the best prices for what
we purchase. The site is www.DrsFosterSmith.com
Robbie IN
for Robert's wife in Ohio in May 2 newsletter:
This recipe was given to me by a cake decorator many years ago. Hope
this helps.
Cake Decorator
Icing
3/4 cup white Crisco
3/4 cup cold water
3/4 cup Duncan Hines white cake mix (no substitutes)
2-3 pounds confectioner's sugar.
Mix first 3 ingredients well, then add sugar to desired consistency.
You can also frost the cake with this, then add additional sugar for
decorations
Carolyn in Edon
Re: Dandelion
Dandelion Blossom Fritters, Italian Style
Fritter Batter:
2 egg yolks
2/3 c. milk
2 c. flour
1/2 t. salt
1 T. melted butter
2 T lemon juice
2 egg whites, beaten until stiff
2 c. dandelion buds, gathered before flowers have opened, washed &
dried
2 c. vegetable oil
Make batter by whisking first 6 ingredients together until just
combine & then fold in egg whites. Do not overmix. Dip blossoms in
batter & then fry in hot oil until golden brown. Serve w/ lemon
wedges & grated Parmesan Cheese.
(Source: "Dandelion" celebrating the magical blossom, Amy S.
Wilensky)
Athena in DE Note! Dandelion leaves can be used in place of lettuce
with hot bacon dressing. Another interesting dandelion cookbook is
"The Dandelion Celebration" A Guide to Unexpected Cuisine, by Peter
Gail.
Does anyone know where I can purchase a new small George Foreman G5V
Contact Roaster? Does anyone know where I can sell collectible
cookbooks.
other than ebay?
Thanks! Athena in DE
Morning All,
The weather is still quite pleasant, a bit windy and the tree
blossom and it's pollen is being blown around, wheeeeze! The
forecasters have predicted a BBQ summer ahead for Scotland, we shall
see. Forgive my pessimism, but they have said that for the last
three years.
I haven't had any seed pods on my rhubarb yet. A rhubarb fanatic has
hinted that my two crowns need to be split??? I really don't want
any more rhubarb patches, he said that I should push a spade down
through the middle of each crown and remove one half of each and
give them to him. Hmmm. Since there's a bit of a rhubarb thing going
on in the newsletter, this is one that we enjoy:
If you have space in your freezer, prepare rhubarb whilst it's
abundant, freeze in bags in the pans you will be using, remove from
the pan once frozen then you can have your Crisps, crumbles etc all
year round. The rhubarb bags take up less room when done this way.
The other good thing about this way is, there is always a supply of
rhubarb so I can make mixed crumbles (crisps) during the different
harvesting seasons, rasps, blackberries, apple etc.
Ginger Rhubarb Crisp
Serves 4
8 oz/225g rhubarb, chopped into small pieces
1 oz/2 Tbsp light brown sugar
1 oz/25g (all-purpose) flour
1 Tbsp water
1 oz/25g margarine
6 ginger biscuits (cookies), crushed
Double (heavy) or clotted cream, to serve
Extra brown sugar for sprinkling
Cook the rhubarb in a saucepan with the sugar, flour, water and
margarine for about 10 minutes until pulpy. Cool. Press the crushed
biscuits into the bottom of a dish or individual serving bowls.
Chill. Pour the cold rhubarb on to the biscuits and top with the
cream and a little sugar. Chill well before serving. Another
popular, easy and quick dessert in our house:
Ice Cream with Boozy Apricot Sauce
Serves 4
1/2 can of apricot pie filling, liquidized or sieved
1 Tbsp orange liqueur or apricot brandy
approx 12 scoops of vanilla ice cream
4 Fantail wafers
4 tsp of your favourite nuts, chopped (optional)
Heat the pie filling and liqueur/brandy. Put 2 - 3 scoops of ice
cream in 4 sundae dishes. Pour the hot sauce over the ice cream and
serve straight away with a sprinkling of nuts, if using, and and
wafers.
Sylvia <Scotland>
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.
DH
When my girls were little I made Tarts out of biscuits. Use canned
biscuits put them in muffins tins and filled them with Sloppy Joe
meat sauce or Taco meat and cheese. I am sure any left over sauce
can be used. You flatten the biscuits, then put them in the muffin
tins, form them up the sided to make a place for the meat mixture.
Use the Temperature listed on the package. Mine take 8 to 10 minutes
but your oven might be different so keep an eye on them. I also have
used mini muffin tins. Cut the biscuits in half for these tins. Hope
this helps.
Take care, Barbara, Wentzville Mo
This is for Jan looking for copy cat recipes
Rotel Tomatoes - Homemade Copycat Recipe : Recipezaar for Rotel
Tomatoes.
http://www.recipezaar.com/Rotel-Tomatoes-Homemade-Copycat-20049
Ladies, I love going to all the thrift stores and looking for old
cookbooks, the other day I found this one, it was called, Depression
Era Recipes, it looks like someone put it together for a group to
sell, but it has so many old hints, from cooking to how to make
soap, to good tips for the Newlyweds. love it. here is one recipe
for a Cup Custard 1 egg, 1 Tablespoon sugar, A drop or two of
flavoring or spice , Speck of salt , 1/2 cup milk . Beat lightly
together all ingredients. Pour into greased custard cups and cook
slowly with cups set in pan of water until set. This doesn't make a
lot, so you may want to double or even triple the recipe.
It also has cure for Pneumonia, chronic cough, ant poison, Dyspeptic
bread ,wrinkly cream, milk cleanser, hair setting lotion, Sachets,
Fragrant Rose Jar. and much more.
I had a good time reading this, and so of the old ways are the best.
Marlene Fl.
This is a recipe from a cookbook entitled "Lois Burpee's Gardener's
Companion and Cookbook". (Burpee's seeds) I have used this recipe
for many, many years and it is delicious.
Rhubarb Cake
1 1/4 cps biscuit mix
1 egg
1 cup plus 2 Tbls sugar
7 Tbls. butter, softened
2 Tbls. cornstarch
4 cups chopped raw rhubarb
1 1/2 Tbls. flour
1/4 tsp. ground ginger
Measure biscuit mix into a bowl and add egg, 2 Tbls. sugar, and 4
Tbls. butter. Blend into a dough and press into an ungreased 11x7
inch pan until bottom is covered.
Mix 1/2 cup sugar with cornstarch, stir into rhubarb, spread mixture
over dough, and press down. Sprinkle any remaining sugar and
cornstarch remaining in the bowl over the rhubarb.
For the topping, mix 1/2 cup sugar, flour, ginger, and 3 Tabls.
butter until crumbly and sprinkle over rhubarb.
Bake 350 oven for 45 minutes. Remove cake from the oven, run a knife
around the edge of the pan, and cool on a rack. Serves 6-8
Barb in Ohio
Nancy, Here are more Rhubarb recipes for Sandra from Oregon. I have
also made all of these.
Mary in Va
Rhubarb Muffins
1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. diced rhubarb
1/2 c. chopped nuts
Fill 2/3 full, paper-lined muffin tins or pour batter into 9x13 cake
pan. Sprinkle with topping. Bake at 400 degrees for 20 to 25 minutes.
Makes 24 Muffins
Topping
1/2 c chopped nuts
1/3 c. sugar
1 1/2 tsp. flour
1 Tbsp. melted butter
Mix together; sprinkle over unbaked muffins.
Rhubarb Sponge Cake
1 unbaked pie shell
3 cups rhubarb, chopped
1 cup sugar
1 1/2 tsp. tapioca
2 tsp. grated orange rind
1 egg
1/3 cup sugar
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
2 tablespoons orange juice
Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the pie
shell. In a small bowl, beat together eggs and sugar for 2 minutes.
Add remaining ingredients and beat one more minute. Pour over
rhubarb mixture in pie crust. Bake at 375 degrees for 40 minutes or
until rhubarb is tender and the batter is cooked.
Mary in Va
Rhubarb Banana Cupcakes W/Cream Cheese Icing
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp. ground ginger
1 tsp. ground cardamom
3 eggs
3/4 cup oil
1 tsp. vanilla
grated zest of one orange
2 bananas, mashed
1 cup roasted rhubarb
Combine the dry ingredients in a large bowl (flour through
cardamom). In a separate bowl, stir the eggs and the oil. Add the
bananas, rhubarb and orange zest. Add to the dry ingredients and
stir just until combined. Divide into muffin lined tins and bake
35-30 minutes or until a toothpick inserted in the middle comes out
clean.
Cream Cheese Icing
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups powdered sugar, sifted
In bowl of electric mixer, beat the cream cheese and butter, on low
speed, until very smooth with no lumps. Gradually add the sifted
powdered sugar and beat, on low speed, until fully incorporated and
smooth. Pour into a piping bag and decorate the cupcakes.
Mary in Va
Rhubarb Cookies
1/2 c. shortening
1 1/2 c. brown sugar
1 egg
1/2 tsp. salt
1/4 tsp. cloves
1/2 c. coconut
1 c. chopped nuts
2 c. flour
1 tsp. cinnamon
1 tsp. soda
2 tbsp. milk
1 c. fine chopped rhubarb
Cream together first two ingredients. Add the rest of ingredients in
order listed. Put on a greased cookie sheet and bake 12 minutes on
350 degrees.
Mary in Va
Nancy....Mary in Va. sent in this recipe which was in the 5-2-09
newsletter, and I noticed that there was a amount error for the
rhubarb and sour cream when making just "one" coffee cake. I know
folks would be wondering, so I fixed the amounts. Hope that's okay.
Barb in San Diego (also originally from Buffalo, NY)
Rhubarb Biscuit Coffee Cakes
This is great for a large crowd.
Directions for 1 pie in parenthesis
Yield: 10 coffee cakes (8 servings each).
SERVINGS: 80
10 tubes (12 ounces each) refrigerated buttermilk biscuits (1 Tube)
20 cups sliced fresh or frozen rhubarb (about 6 pounds) (2 c.)
2-1/2 cups sugar (1/4 c.)
5 teaspoons cornstarch (1/2 tsp.)
10 eggs, beaten (1 egg)
5 cartons (16 ounces each) sour cream (8 oz. carton)
1 pint heavy whipping cream (3 rounded Tbs. )
2-1/2 teaspoons vanilla extract (1/4 tsp.)
Topping:
3 tablespoons sugar (1 1/2 tsp.)
1-3/4 teaspoons ground cinnamon (1/4-1/3 tsp.)
Divide biscuits among 10 (or 1) ungreased 9-in. pie plates; top each
with 2 cups rhubarb. In a large mixing bowl, combine the sugar,
cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2
minutes; pour over rhubarb. Combine sugar and cinnamon; sprinkle
over filling. Bake, uncovered, at 350? for 30-35 minutes or until
golden brown and set. Remove to wire racks. Serve warm. Refrigerate
leftovers
To: Caroline MO and Marge
Thanks for posting the pumpkin butter recipes. I can't wait to try
both of them. A friend gave me a jar of pumpkin butter and much to
my surprise it was delicious. Williams-Sonoma carries pumpkin butter
in
the fall, but I would rather make it than buy it. Now I can.
Thanks! Nancy in Tennessee
Now that grilling season is here, I wanted to share an appetizer
that I like to make so that everyone has something to nibble on
while the "Q" is getting ready.......
Spicy Stuffed Mushrooms
1/2-lb bulk spicy pork sausage
24 large fresh mushrooms
1/2-cup chopped green onions
1/4-cup minced garlic
1/4-cup butter
1-cup seasoned breadcrumbs
1-cup shredded Pepper Jack Cheese (divided)
Cook down the sausage and drain. Remove stems from the mushrooms and
finely chop; set caps aside. Saut?the stems, onions and garlic in
butter for 4-5 minutes. Stir in the sausage, bread crumbs and half
of the cheese. Spoon about 2-tbspn into each mushroom cap - place on
a foil lined baking sheet and sprinkle with remaining cheese. Bake
at 350? for 20-25 minutes. Makes 2-dozen
Susana in Louisiana
I just came back from a conference in San Antonio. We had an
avocado, shrimp & iceberg lettuce salad
on one of our buffets at the
Hyatt Regency on the Riverwalk. Does anyone have the recipe? It was
not spicy, also had cucumber and whole kernel corn in & was all
stirred up and placed in a big bowl. Thanks. Liz
To all that are on a diet with limited sugar I truly apologize, but
I simply couldn't resist these. You know my motto, "Life is
uncertain, so eat dessert first!"
Deep Fried Oreo's****
1 cup- buttermilk pancake mix
3/4 cup-ice water
1-quart vegetable oil
20-Double Stuff Oreo's
2- Tbsp. powdered sugar.
Freeze the cookies for about 3 hours. In a heavy bottom sauce pan or
a deep fryer, heat the oil to 350?. While the oil is heating, place
several layers of paper towels on a cookie sheet for draining/
cooling your cookies.
In a medium bowl mix together the water and pancake mix, stirring to
combine well. When the batter is smooth remove the cookies from the
freezer, and using metal tongs dip one cookie at a time into the
batter. Coat lightly, shaking off any excess and carefully place
cookie into the hot oil and cook until golden brown, roughly about
30 seconds on each side, turning once. When the cookie is done,
again using metal tongs,remove from oil and place on paper toweling
to drain off excess oil. Let cool for about 2 minutes and dust with
powdered sugar. Get a BIG glass of cold milk and enjoy!!
**** To make Deep Fried Candy Bites
Place Bite Size Milky Way Bars? in freezer and proceed using the
same batter and directions as for the cookies.
I don't know who requested a sour cabbage recipe but here is a
Romanian Stuffed Cabbage Roll Recipe. This is a recipe from my
grandmother who raised me and taught me the wonderful art of
Romanian Cooking. No holiday, special dinner, or church banquet
would be complete without serving cabbage rolls as a side dish. One
of my hobbies is collecting European recipes and cooking them. I
hope you enjoy this bit of Romania.
Romanian Stuffed Cabbage Rolls (Sarmale)
2 small heads cabbage
1 1/2 pounds ground pork
4 tbsp. vegetable oil
4 medium onions, finely chopped
1 1/2 cups celery, finely chopped
1/2 pound bacon, finely diced
1 tbsp. salt
1/2 tbsp. black pepper
1/2 tbsp. sweet paprika
2 tbsp. parsley finely chopped
1 cup rice
1 small can tomato sauce
1 cup tomato juice
1 quart sauerkraut (I prefer Polish in jar)
1 bay leaf
1 sprig fresh dill (optional)
1 smoked ham hock
Remove core from cabbage. In a large pot, bring to boil enough water
to cover cabbage. Add w2 tablespoons salt and 1/4 cup vinegar to
boiling water. Immerse cabbage in boiling water. Cover and cook over
medium-high heat 5 to 7 minutes. With fork or tongs, gently remove
leaves as they become tender. Drain well; let cool. Trim main leaf
vein so it is flat like rest of cabbage leaf.
In a large frying pan over medium heat, add oil, onions, celery,
bacon, salt, pepper, paprika, parsley leaves and saute until light
golden brown. Remove from heat and let cool for 1/2 hour.
Add ground pork, rice and sauteed onions together along with 1/2 cup
water, and mix well. This is the meat filling.
Place 1 to 2 tablespoons of the meat filling in center of cabbage
leaf. Fold right hand side of leaf over filling, then roll from base
to bottom of leaf, then with index finger gently tuck left hand side
of leaf into cabbage roll to make a nice neat roll. Squeeze juice
out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any
leftover cabbage and place on top of sauerkraut. Place pork hock on
top of sauerkraut. Arrange cabbage rolls, seam side down in pot in
neat layers. Place them loosely touching each other and layer on top
of one another. Sprinkle with salt between layers. Place second half
of sauerkraut on top of cabbage rolls. Spread tomato sauce and
tomato juice over kraut and place 1 bay leaf (and optional dill
sprig) on top. Cover rolls with water just enough to cover rolls.
Place heavy dish on top making sure there is a couple inches between
plate on top of pot. Cover pot and bring to boiling and reduce heat
to simmer and cook for about 2 hours.
Serve with sour cream and Mamaliga, which is the same as Polenta for
a real romanian dish.
From Kathy G
Nancy and Ditto---I just wanted to say thank you, thank you, thank
you for all your hard work putting together this newsletter for all
of us her in Nancyland! I know I sure do enjoy it! I also, wanted to
say now that summer is coming and I know alot of us are busy with
our gardens or our children's baseball/softball games etc...here are
a ideas to help you during your busy time:
Menu Planning
1. Check the cabints and freezer before you go shopping
2. Make a list and stick to it
3. Try and plan your menu around on what is on sale and try to plan
as many days as possible(try to plan 1-2 wks of meals)
4. Clean and prep food when you bring it home(cook meat then freeze)
dice all veggies for week, wash and cut all fruit up
6. Save complicated meals for when you have nothing go on
Some fast meals you can serve with a side salad could be:
1. Panini sandwiches (you can use a George Forman grill for this)
2. Bagel pizzas
3. Mexican pizzas(bagels, refried beans, green chiles, choritzo
sausage (optional) cheddar cheese, shredded
4. Tuna or chicken salad sandwiches hot or cold
5. Wraps(tuna, chicken, egg salad, lunchmeat etc..)
6. crock pot dinners
7. soup and grilled cheese
I hope some of these ideas help and free up some of your time during
your busy lives! Thanks, Daun/IL
My church had Homecoming today, and I tried a new recipe that went
over extremely well. It came from the Georgia Market Bulletin, and
just sounded good so I decided to try it. I brought the plate home
scraped clean. You can be sure it is a keeper for me!
Vidalia Onion Casserole
1/2 cup melted butter, divided
1 cup crushed saltine crackers
4 cups sliced Vidalia onions
4 eggs, beaten
1-1/2 cups milk
3/4 cup grated sharp Cheddar cheese
Preheat oven to 350 degrees.
Combine 1/4 cup melted butter with crushed crackers and press into a
9-inch pie plate or 9-inch baking dish. (I used a 9 inch pie plate,
and it wasn't deep enough for all the egg/milk mixture. Next time I
will be sure to use a deeper baking dish.)
Saut?onion in remaining butter. Spoon onions over cracker layer.
Combine eggs and milk; pour over onions. Sprinkle with shredded
cheese. Bake for 30 minutes. Yield: 4 - 6 servings.
This recipe came to the Market Bulletin from Jay Spell, College
Park, GA.
Donna in NW GA (Dallas)
Hello, Nancy and all the GOOD cooks out there:
In the May 2 newsletter, Robert's Wife in Ohio wanted a recipe for
frosting to make roses that would hold up, and the Standard Butter
Cream Icing is the best I have ever used. I used this recipe for
years when I decorated cakes for birthdays, anniversaries, etc. Hope
this helps.
Nell in VA
Standard Butter Cream Icing
1 cup Crisco (white)
1/4 cup water or milk
1 drop butter flavoring
2 large egg whites
1 tsp. Real Lemon juice
1 tsp. clear vanilla (using regular brown vanilla will turn icing
brown)
1 tsp. salt
2 lbs. sifted confectioners sugar ****
Place ALL ingredients in large mixing bowl. Blend on medium speed
until thoroughly blended,
about 3-4 minutes. DO NOT OVER BEAT.
NOTE: Icing should be made at least one (1) hour before using.
NOTE: Icing stores in refrigerator 3 to 4 weeks and freezes for that
length of time without
having any thinning effects.
For decorating, use as is.
For icing cake, should be a little thinner, add a little more water
or milk.
**** Sifting the sugar makes icing smoother and creamier.
Jan in May 2nd newsletter. I often can my tomatoes with some ground
up Jalapeno peppers in them. They are good for chilli and soup, I
leave some plain and some with the peppers.
Mary Ann upstate N.Y.
Chicken Roll-ups
2 chicken breasts, cooked and cubed
1 3/4 cups shredded cheddar cheese, divided
1/4 cup butter, melted
1 cup dry Italian bread crumbs
2 (10 3/4-ounce) cans cream of chicken soup
1 (12-ounce) can evaporated milk
1 (12-ounce) tube refrigerated biscuits
1 (4-ounce) can chopped green chilies (optional)
On lightly floured board roll each biscuit into a circle (about 5
inches). Using 1 cup of the cheese, place chicken, cheese and
chilies on one side and roll up. Dip in butter and then roll in
bread crumbs. Place, seam side down, in 9"x13" pan which has been
coated with non-stick spray. Mix soup and milk, and any chilies that
left in small sauce pan until hot and pour over roll-ups. Sprinkle
remaining cheese over all and bake at 375? for 15-20 minutes.
Linda C
Dear Nancy & Dear Friends, I have 2 TNT recipes today. The rhubarb
recipe I got about 30 yrs. from a past co-worker. The other is a
recipe from a library patron who treats the staff every so often to
some of the best fudge you'll ever eat; more work than the
2-ingredient fudge, but worth the effort!
Julie's Yummy Rhubarb Bread
One & 1/2 cups brown sugar
2/3 cup salad oil
1 egg
1 cup buttermilk
Two & 1/2 cups flour
1 tsp. baking soda
1 cup rhubarb
1/2 cup walnuts
Mix all ingredients together in order given & divide between two
loaf pans. Blend 1/4 cup brown sugar & 1/2 tbsp. butter. Sprinkle
over top of batter. Bake at 350 degrees for 35-40 mins.
Cheryl's Fudge: She/I uses a large jelly roll pan lined with buttered wax
paper. Recipe makes 5 pounds! Four & 1/2 cups granulated sugar1
large can evaporated milk (aka the 12-oz. cans; since many brands
now come in 10-oz. cans, will have to open 2).Bring to boil,
stirring constantly, for 8 minutes. Then take off heat.
Add: one pound butter (if you chop it up first, it melts faster), 18
ounces REAL semi-sweet chocolate chips, one tbsp. vanilla (nuts
optional, but it isn't fudge without nuts in my book).This fudge
turns out so silky-smooth that I keep it refrigerated so it doesn't
get too soft for eating. Susan/Superior, WI (Saturday 52 degrees &
sunny--yippee!)
Nancy, here is a recipe I thought your readers might like. The pork
is so tender and delicious.
No Fuss Pork and Sauerkraut
1 boneless pork loin roast (4 - 5 lbs. quartered) Rub roast with 1/3
cup of Dijon mustard, then sprinkle it with 1 teaspoon of garlic
powder and 1 teaspoon of sage. Set aside. Place 1 can (27 oz.)
sauerkraut, drained and 1 medium tart apple, sliced into a crock
pot. Next place quartered roast on top of sauerkraut and apple. Pour
1 cup of apple juice around roast. Top roast with 1 tart sliced
apple. Cover and cook on HIGH for 4 - 5 hours or till meat
thermometer reads 160 degrees. Yields: 12 - 16 servings.
Hope you enjoy, Rosemary Vernon, BC Canada
Marge was looking for a mail order place that sells
Advantage Flea meds for cats at a good
price. I use
www.entirelypets.com
Margo/Boston
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