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May 2009 Newsletter Recipe Index
May 5 2009
Top 100 Recipe Sites
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topic of message
bold highlighting - links to a printable recipe or another
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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.
This is not really a recipe request but it does have to do with
food! We will be visiting Salem, VA in
June and would like any suggestions of local
places to eat or some fun things to see. We will be going to
some minor league baseball games in the evening. We will be driving
from the Floyd area about 45 minutes away. Any suggestions are
helpful. This "family" is full of great tips, suggestions and of
course.....recipes! Thanks to Nancy & Ditto for all their work!!
Irene in FL
In the 'oops' newsletter for May 4, Chris, NM, mentioned her boss
was on a low carb diet. Back when I was on a strict
low carb diet, I sent in a recipe for meat loaf, but I
couldn't find it in the archives.
'In a nut shell', make your usual meat loaf recipe, but substitute
cabbage slaw mix for the bread crumbs. Sometimes I use it straight
from the bag, but it could be chopped finer. I use a whole bag to 2
lbs. of meat. My husband still prefers me to use the cabbage instead
of bread crumbs.
Jae, central OK
Tomorrow (Wednesday) there will be no
newsletter. I have several appointments and will not have
time to get the newsletter done. Due to health related issues the
newsletter will be sent out other day for the next couple of weeks.
Individual printable recipes will be posted each weekend and linked
to the newsletters at that time.
Nancy Rogers
This is a very TNT recipe. It was published in the Oct/Nov 99 Taste
of Home magazine.
Favorite Apple Salad
Recipe
1 can (20 oz) unsweetened pineapple chunks
1/4 c butter or margarine
1/4 c sugar
1 T lemon juice
2 T cornstarch
2 T cold water
1 c mayonnaise
8 c chopped tart apples (I use Fuji & Granny Smith)
2 c green grapes (I slice in half)
2 t poppy seeds (I don't use)
3/4 c chopped pecans, toasted (I use more)
Drain pineapple, reserving juice; set the pineapple aside. Place
juice in a saucepan; add butter, sugar and lemon juice. Bring to a
boil. Combine the cornstarch and cold water until smooth; add to the
saucepan, stirring constantly. Return to a boil; cook and stir for 2
minutes. Chill. Stir in mayonnaise.
In a large bowl, combine pineapple, apples, grapes, poppy seeds and
cooked dressing. Fold in the pecans just before serving.
Yield: 14 servings (3/4 cup)
ST
Join kraftfoods.com and get access to recipes, special offers and product samples.
Click Here
For Doris in TN:
Ace Hardware carries aluminum dish pans. Try
Ace Hardware
Dotti K, LA.
Hi Nancy, Re: Marti in MS N/L 5-5-09
Old Alligator
Grill Cajun Kisses Recipe
Old Alligator Grill Austin, Tx
8 Fresh Jalapeno Peppers
8 Medium size shrimp, peeled, deveined and cooked
Monterey Jack or Mozzarella Cheese
8 Strips Bacon
Sour Cream
Cut tops off jalapeno peppers and remove seeds.
Stuff pepper first with small amount of cheese, then one shrimp and
fill remainder with more cheese. Wrap pepper with a strip of bacon,
using a wooden pick to secure in place. Place each "kiss" on a
broiler pan. Broil until bacon is crispy. Drain on paper towel and
serve on plate with sour cream for the dipping.
Tona in Bama
Note: Since I'm a sissie when it comes to HOT seasoned food I am
going to try different peppers next time. Of course I'll have to
make most of them hot pepper for DH.
Margaret
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.
For Kotton in MN and Dee in IL. from the 5/4 newsletter:
I am so glad you liked the
Turkey Dinner Meatloaf recipe.
I have a 28 year old son and he loves this recipe. It is a very good
slicer and makes great sandwiches too. Also there is very little
shrinkage.
Barb in Ohio
This is for Dianne in Wisconsin, who wanted a recipe for Kraut. Hope
this helps you.
Kraut:. Place 1 tsp. of salt in bottom of jars. Place jars full of
cut up cabbage. Top with 1 tsp. of sugar and 1 tsp. of vinegar to
each jar. Pour hot water in jars to fill. Seal jars. Let set a few
weeks to allow it to work and sour. I have always had trouble
getting mine to be sour, but this one really works. The vinegar in
it gives it a great taste. My family loves it.
Sharon in Lutts,Tn
Diana in RI was asking for ideas for a cookout/bbq type party foods.
I am enclosing a winner.
Boston Baked Beans
Recipe
4 cups Michigan navy beans
1/2 cup chopped onion
8 cups water
1/2 lb salt pork, cut into 1 inch cubes
3 tsp salt
Sauce
1/2 cup molasses
1/2 cup catsup
1/4 cup (or more) brown sugar
2 cups reserved hot bean liquid
2 tsp dry mustard
Wash and pick over beans. Put beans in crock pot. Add water, salt,
onion, and pork. Mix well so that pork is covered by beans. Cover
and cook on low overnight, 10 to 12 hours, or until beans are
tender. If you presoak beans, cooking time can be reduced.
When beans are tender, drain liquid and reserve 2 cups of the
liquid. To beans, add molasses, brown sugar, dry mustard, and
catsup; stir. Add bean liquid and stir. Simmer beans, covered,
another 2 to 3 hours. makes 3 1/2 quarts.
The Better
Cake Mix Link
Mariann in Kentucky
Sue--May 4 newsletter Edon is in northwest Ohio. And I don't know
what the cake mix does, maybe take out the
greasy taste. Yes I use this icing. I got the recipe when I
was a senior in high school 44 years ago. My daughter decorates
cakes for her friends and they all request this icing.
Carolyn in Edon
Top 100 Recipe Sites
Nancy,
I just wanted to let you know that after this past Saturday, I now
have respect for Mother Nature. We had a
tornado which didn't touch the ground,
thank goodness. Having never seen a tornado, I was watching it from
my living room window. I couldn't believe the force of the wind,
hail, and rain. The only damage came from downed limbs and leaves
from our large trees. When we went to check on the damage, I looked
for the tomato plants and they were gone, nothing else.
After seeing the recipes for the no-knead bread, I requested and
received a recipe booklet from Fleischmann's Yeast, titled "The
bread break through". There are 8 recipes including bread, sweet
dough, and pizza dough. The instructions are very detailed. On the
back of the booklet, they have their website, breadworld.com, and
phone number, 1-800-777-4959.
Give Ditto a pat on the head and a scratch behind his ears.
Karen, SW Arkansas
Good morning Nancy! I just loved your Oops this morning! It was a
very nice surprise! These answers are all from your Oops newsletter!
Gail in LA, if you will look in the listing of April recipes, you
will find several different recipes for mac & cheese sent in by
several different members. Maybe one of these will be your choice!
Chris in NM
JL in South Jersey, if you look in the May 2nd newsletter, the very
first message, you will find your answer to the 2 ingredient cakes
for baking. Since the 2 you mentioned did not have complete
instructions, I found one and posted it that had complete
instructions that you can use in the other 2. I make the lemon pie
bars quite frequently to use as my lemon bars.
Yummy! Chris in NM
Marti in MS, you are correct, the recipe was not in that newsletter.
Here are 2 variations for you. Sounds like something we would really
like! Expensive, but yummo! If you would go online to the message
board and leave me a message, we can communicate that way! I am
Chris in NM there, also. Would be great to meet someone from Nancy?s
?family?!
Old Alligator
Grill Cajun Kisses
Source: Old Alligator Grill - Austin, Texas
www.recipegoldmine.com
Chris in NM
Dee in S.IL, I only make the tangy lemonade pie the way it is
written, but some use the low fat version. If you look down at the
bottom of this page
http://www.nancys-kitchen.com/newsletter-index.htm you will find
several recipe links that are favorites of members. There is one for
angel food variations (June 26,2006 newsletter) you might want to
look at. That is where I got my idea for the angel lemon bars
everyone raves about!
This is one of the favorites!
To the lady living in Death Valley! Wow! Here is a very simple
recipe for a quick desert.
Lemonade Dessert
Recipe
1 graham cracker pie crust
1 can sweeten condensed milk
1 8 oz tub Cool Whip
1 small can of frozen lemonade- or to taste
Just mix everything and pour into the pie shell. Put into fridge
until firm & serve. It is so good.
Also, to all that are may be canning or freezing tomatoes. If you
put the tomatoes in water & get the water really hot the peeling
will slid right off. Saves lots of hard work!
Annette in MS
Here is my version of a corn dip. It is very good and T & T!
Hot Corn Dip Recipe
1 (15-ounce) can white corn, drained
1 (15-ounce) can yellow corn, drained
1 (10-ounce) can diced tomatoes with green chiles, drained
1 (8-ounce) package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste
Preheat oven to 350?. In a medium baking dish, mix white corn,
yellow corn, diced tomatoes with green chiles, cream cheese, chili
powder, garlic powder, and cilantro. Bake in the preheated oven 30
minutes or until
hot and bubbly. Yield: 48 servings.
I made the above for a Super Bowl party but doubled it. The
exception to the doubling was the chili powder. I only used 1/2 tsp.
This is just in case it gets too hot for some palates. I also
spooned the mixture into a hollowed out sourdough bread round. I
also had to bake it about 50 minutes total since the recipe was
doubled. The only white corn I could find was a pkg. of 16 oz.
shoepeg corn. That is just enough with the 2 cans of yellow corn. I
bought a package of those corn chips that scoop to get the dip out.
Posted under Dips on Nancy?s message board by Chris in NM
Tina in GA, I don?t believe you can freeze blue
cheese. It is already crumbly, so it probably would lose all
it?s properties. I would use one of those seal a meal things to keep
the part fresh in the coldest part of your fridge (and no air) till
you are ready to use it.
Chris in NM
Granny Mo. Ozarks,the
Vidalia Onion
Casserole
recipe is in the May 3rd (the day before this one!) newsletter
towards the bottom.
Chris in NM
<My boss and her husband are watching their carbs to help them lose
weight. She found that if you crumble cauliflower flowerets to a
tiny crumb - on a 9/13/2? pan; bake at around 350?F till the
crumbles are dried, you can use those crumbs as you would bread
crumbs to coat meat for cooking! You save carbs and eat healthy! She
said it is very good! She also cooks and mashes cauliflower in place
of potatoes for them. She told me they use a lot of cauliflower in
their cooking now. I hope I explained this correctly!
Chris in NM
> Chris, I am an avid low carb eater, and cauliflower is one of my
favorites. Use mashed cauliflower instead of mashed potatoes on top
of shepherds pie too. Once of my favorites is to get a head of
cauliflower ( or bag of thawed frozen cauliflower ), break into
popcorn sized pieces, toss wit salt and olive oil, and roast on a
foil lined cookie sheet at 325 for 45-55 minutes. It will turn brown
and somewhat crunchy. I then grate some fresh Parmesan over
it....."cauliflower popcorn"! The browner it gets, the better...it
does not make for a pretty presentation whatsoever but tastes great!
Diana in RI
Hi Nancy
Always meant to ask you, do you have to go through every individual
e-mail and change the settings so that you can fit them all in? If
so, is there anything, even just one thing, that springs to your
mind that would make your editing easier? I, for instance was taught
to type, many years ago at Secondary School and had it rattled in
that you left 3 spaces between a foolstop and a new sentence. I have
tried and tried to stop wasting this space, but my brain just won't
adjust after 46 years of typing in this way.
Granny Mo. Ozarks, is this recipe from Billie in Fl what you are
looking for. I haven't used it yet, but plan to do a BBQ version.
How are you Billie? Too busy potting up from your aerogarden?
Paula Deen's Saturday Night
Vidalia onions Recipe
1 large Vidalia onion per person
1 tbl butter per onion
1 beef bouillon cube per onion
black pepper to taste
Prepare a grill for hot coals or preheat oven to 350 (I put mine to
400). Trim a slice from the top of each onion, peel without cutting
off the root end. Using a potato peeler or a very sharp paring
knife, cut a small cone shaped section from the top center of the
onion. Cut the onion into quarters from the top down, stopping
within a half inch of the root end. Place a bouillon cube in the
center, slip slivers of butter in between the sections and sprinkle
pepper.
Wrap each onion in a double thickness of heavy - duty aluminum foil.
Seal tightly at the top.. Place the packets directly on the hot
coals and cook about 45 min to an hour, turning every so often.
(around not upside down!) Or bake for 1 hour in the oven. To serve,
place each packet into a bowl, open carefully then slide the foil
out of the bowl.
Here is another one of those recipes that you had better have some
good hot crusty bread on hand!
Enjoy, Billie in Fl
Marti in MS this is my oldest lad's recipe, he used to spend a
fortune on jars of stuffed jalapenos until I sent him this recipe,
not sure whether we can post the recipe or not, so it's the link
only, but it's easy enough to copy to a word processor document:
http://www.razzledazzlerecipes.com/
Sylvia <Scotland>
Comment
I take all formatting off of every message and then reformat it for
the online newsletter. Some recipes that are in 2 columns do not get
posted right away. They are posted in a later newsletter when I have
time to reformat it.
Nancy Rogers
Hi Nancylanders:
I tried the Turkey Dinner Meatloaf posted by Barb H in Ohio and it
is delish. Very easy and tasty to boot. Makes a nice loaf and easy
to cut and use for sandwiches when cold. Thank you for the recipe
and it will be a permanent meal from now on. Thank you Nancy for all
the work you put into this newsletter. Sure enjoy it when you goof
and send out and extra newsletter.
Happy Spring to all. Judy in Ohio
Hi Nancy,
What a pleasant surprise we all got this morning, one of the few
oops! which are most welcome.
Dee in S.IL
I recently read about the world-wide destruction of bees and
Carpenter Bees got a brief mention. They are not your classic
bumble/honey bee and although it would seem that they are eating the
wood they are in fact boring into the wood to find a nice comfy
place to make their nest. They can cause untold destruction of
properties if not tackled. Of course they are more prevalent in
areas where wooden houses are built. I hope the two links below will
help:
http://www.pestproducts.com/carpenterbee2.htm
http://www.e-bug.net/bug/bee/woodbees.shtml
Liz, This recipe is one I have used:
Avocado and Shrimp Salad
Recipe
Makes 4 servings
1 (8-ounce) package cream cheese, softened
2 1/2 Tbsp mayonnaise
8 ounces bay shrimp, cooked and cleaned
1/4 cup finely chopped iceberg lettuce
1/4 cup chopped black olives
1/8 tsp garlic powder
2 avocados, halved and pitted
1/2 tsp paprika
ground black pepper to taste
In a medium sized bowl, combine shrimp, cream cheese, mayonnaise,
lettuce, olives and garlic powder; stir well.
Spoon shrimp mixture into avocado halves and sprinkle with paprika
and pepper. Refrigerate for at least 30 minutes before serving.
On re-reading your email, I think Martha Stewart's recipe may be
closer to the one you enjoyed:
http://www.marthastewart.com/recipe/romaine-avocado-and-corn-salad
Sylvia <Scotland>
In the May 4th newsletter, Diana in RI wrote: "Hi, I am looking for
easy and inexpensive cold party/cookout foods - planning baby's 1st
birthday party! - I plan to make burgers and hot dogs, potato salad,
coleslaw, maybe a baked ziti - what other ideas do you have?
Thanks! Diana in RI "
Diana, this recipe is not for calorie counters , since it is pretty
sweet. But it makes a fairly large amount and is inexpensive. And
it's very good!
Yummy Salad Recipe
6 oz. cream cheese
1 can (1 lb. 4 oz or whatever they've reduced it to) sliced
pineapple (Reserve juice)
1 lb. miniature marshmallows
Mix the cream cheese until it's creamy. Cut pineapple into pieces
and mix gradually into cheese, using some of the reserved pineapple
juice to soften the cheese. Add marshmallows.
In a double boiler over boiling water cook:
2 eggs
Juice of one lemon (3 tbls.)
1/2 cup sugar
1/3 cup of the reserved pineapple juice
Cook until thickened. Let cool. Add to fruit mixture. Thoroughly
fold in 1/2 pint whipping cream, whipped. Add halved maraschino
cherries and or chopped nuts, if desired. Chill.
TNT notes: We prefer this with more pineapple and a little less
sugar. When I have made this with an additional 50% of ingredients,
I used just 1/2 cup sugar, instead of 34 cup. It's easy to adapt to
your own preferences.
Jan in MO
For a healthy yet tasty salad, you might like this:
Italian Salad
1 head Romaine lettuce
1 head Iceberg lettuce
1 can (10 oz) drained artichoke hearts, halved (NOT marinated)
1 can (10 oz.) hearts of palm, drained and chopped
1 jar (4 oz.) diced pimentos, strained
1 large red onion, thinly sliced
1/2 cup Parmesan cheese (fresh is best, canned works well enough)
Fresh ground pepper to taste
Salt to taste
1/2 cup oil
1/3 cup vinegar
Combine all ingredients, toss and serve.
TNT notes: I have made this with red leaf lettuce and romaine
lettuce and it works. Would not advise just using all iceberg,
though. Have left out the hearts of palm and didn't miss them, but
this salad really needs the artichoke hearts. You could also throw
in some tomatoes and/or croutons right before serving, if you'd
like.
Jan in MO
Gail in LA asked for a really good macaroni and cheese recipe. This
is
the best one I've ever eaten; everyone who tries it wants the
recipe. I
saw it on a Food TV show and it sounded so good I made it the next
day.
The only change I made is that I use plain Monterrey Jack cheese
instead of the pepper jack (I just didn't think I'd like spicy
macaroni
and cheese. Hope you like it as much as we all do.
Doris in Oklahoma City
Spicy Macaroni and
Cheese Recipe
Serves: 6 to 8 servings
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterrey pepper jack cheese, cubed (or regular Jack)
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour
into the baking dish. In a large bowl mix together the flour, salt,
black pepper, cayenne pepper, dry mustard, nutmeg and sour cream,
egg, heavy cream and half-and-half. Pour over the pasta and cover
with shredded Cheddar. Bake uncovered until top is just beginning to
brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized
squares. In a skillet over medium heat, melt butter, add cubes and
toast until
golden. Sprinkle the bread cubes on top of the macaroni and cheese
and bake until golden brown, about 10 minutes more.
Nancy,
I just wanted to let you know how much I enjoy receiving your
wonderful newsletter... I for one, have really come to rely on your
great site for companionship, ideas and great recipes, and would
feel quite empty if it ended..
You do an amazing job on it and when you feel the need to take time
off, please do so without guilt.. It takes a great, dedicated person
to stick with a project as big as this and keep it going for years
and years...
Peace, Carmel from Ontario, Canada
For Kathy in Alabama, who wants eggplant recipes. Here is a good,
TNT , Eggplant Recipe. It can be served cold or at room temperature
with crackers as an appetizer, or just as a side dish. I even like
to make a sandwich with it.
Eggplant Appetizer
Recipe
1 large onion, chop fine
2 or 3 ribs celery, chop fine
1/4 green pepper, chop fine
1 clove garlic, chop fine
3 tablespoons olive oil
1-8 ounce can Hunts tomato sauce
1 can water (tomato sauce can)
1 teaspoon salt
dash black pepper
1 teaspoon sugar
1 teaspoon vinegar
pinch baking soda
1 large eggplant (one inch cubes, do not peel)
1 tablespoon capers, rinsed
6 pimiento stuffed green olives
Saut?first 4 ingredients in olive oil, until soft but not brown.
Add tomato sauce, water, S & P, sugar, vinegar, and soda. Bring to a
simmer and cook on very low heat about 30 minutes. While sauce is
simmering, cook eggplant in boiling, salted water on medium heat
about 5 minutes, and drain. When sauce is ready, add eggplant ,
capers, and olives. Cover and cook on very low heat about 30 minutes
more.
JL in South Jersey/May 4th Newsletter: Regarding mixing a can of
cherry pie filling or a can of crushed pineapple with an angel food
cake mix. For the baking temperature, I follow the directions
on the box of angel food cake mix - bake until toothpick inserted
comes out clean.
Judy P
For Sue in TN from the May 4th newsletter: I would love to go to
Memphis in May but never have and never will. I wouldn't feel
safe and I hate mud. Too bad we don't have smell-a-vision! I can't
eat all that good stuff anyway.
For the person looking for the alum. dishpan
to cook pears in: I did respond to your request but it never
got in the newsletter. I get my pans at Dollar General and I think
Fred's carry them too.
I got my hamburger meat canned just like
the person on here said. It turned out well. I didn't pack my jars
tight enough but there's enough for a hamburger helper meal. I was
going to try a jar tonight for spaghetti. I think it was ok but I
didn't like the taste of it. So I won't be canning anymore. It was
fun and I will give a can to a sister-in- law to try. She'll know if
it's ok to eat. I don't see why it wouldn't be. All the cans sealed.
Sandee in West TN
Here's a TNT recipe for Oreo Balls - a cookie. Very delicious!
Oreo Balls Recipe
1 package of Oreo cookies ? regular size
1 bar of cream cheese - 8 oz
1 package Plymouth Pantry brand almond bark chocolate. (You can use
regular chocolate or white chocolate almond bark.
It?s from Wal-Mart and it costs about $1.50 -- you really need to
melt only half the package.)
Crumb the Oreo cookies up, then mix the cream cheese into the
crumbed Oreos until you have one big ball. Roll them into smaller
balls, whatever size you want.
Melt the chocolate in the microwave (directions on the package), dip
the balls into the chocolate with a toothpick, chill and serve. Easy
as pie
Rosemary from Omaha
For the lady who was looking for the aluminum
dishpan, see if you have a military
surplus store anywhere close by. I got a huge aluminum
dishpan there, and they also had some nice heavier steel ones, and
they were not all that expensive.
Sandy H, Blue Springs, Missouri
Hi Nancy and all Nancylanders as well as the furry assistant. I have
been away for a while and have lots to catch up on.
I am reading the latest newsletter first, May 3rd. In it Shirley in
VA asked for a light airy yeast roll. I'm not sure if this recipe
will fir the bill or not. My family can't seem to get enough of them
and are easy to make.
Betty in Canada
2 Hour Dinner Rolls
3 cups water
1/2 cup white sugar
1/3 cup vegetable oil
1-1/2 tsp salt
2 pkgs or 2 tbsps quick rising dry yeast
8 cups all-purpose flour
2 eggs
In saucepan heat water, sugar, oil and salt until 125F or until hand
can remain on side of saucepan for no longer than 5 seconds.
In large bowl, mix yeast with 1/2 the flour, stir in hot liquid.
Beat in eggs, one at a time.
Add enough of the remaining flour to make a soft dough.
Turn out on a floured board, knead for 5 minutes.
Place in a greased bowl, turning to grease all over; cover with
plastic wrap and a towel.
Let rise in a warm place for 15 minutes. Punch down.
With greased hands, shape dough into 2-inch balls to make about 48,
divide between 2 greased 13"x9" pans (I have one 13x9 and one 9x9,
fit in all 48 just fine). Cover with plastic wrap and towel again.
Let rise for 1 hour.
Bake in 350F for 15 to 20 minutes or until golden brown.
Rotate pans 1/2 way through baking. Let cool in pans for 5 minutes.
Then turn out unto a rack to finish cooling. **If they get a chance
to cool, my family starts as soon as they come out of the oven.**
For Gail, LA (5/04):
Over-the-Rainbow Macaroni
and Cheese
1 T. oil
1 lb. elbow macaroni
8 T. plus 1 T. butter
1/2 c. shredded Muenster cheese
1/2 c. shredded mild Cheddar cheese
1/2 c. shredded sharp Cheddar cheese
1/2 c. shredded Monterey Jack
2 c. half-and-half
1 c. Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 t. seasoned salt
1/8 t. freshly ground black pepper
Preheat oven 350. Lightly butter deep 2 1/2 qt. casserole. Bring pot
of salted water to boil over high heat. Add oil, then macaroni, &
cook until macaroni tender, about 7 min. Do not overcook. Drain
well.
Return to cooking pot. In small saucepan, melt 8 T. of butter. Stir
into macaroni. In large bowl, mix Muenster, Cheddars & Monterey
Jack. To the macaroni, add half and half, 1 1/2 c. of shredded
cheese, cubed Velveeta & eggs. Season w/salt & pepper. Transfer to
buttered casserole. Sprinkle w/ remaining 1/2 c. of shredded cheese
& dot w/ remaining 1 T. butter. Bake until bubbling around edges,
about 35 min. Serve hot. (Source: Patti Labelle)
Athena in DE
This is for Doris in TN. who is searching for aluminum dishpan. I
searched in Google and and this is what came up
www.buyhardwaresupplies.com
and it has a 12 quart aluminum dishpan. Once site comes up on
screen...put aluminum dishpan in "search" slot on upper right hand
corner.
Hope this is what she is looking for. Celia ME
<<My husband is having a two-part surgery in Spokane WA. We will be
staying with my son in laws aunt between surgeries, 5 days. I am
looking for suggestions of recipes I can make at home or
easy ingredients to take with me so our hostess (she lives
by herself) wouldn't have to worry about feeding us. We really don't
want to go out to eat because of the chance of picking up an
infection. He is have surgery for Parkinson Disease called DBS.
Nancy in MT>>
Nancy in MT, our prayers to your husband for a speedy recovery! Why
not bring deli meats, cheeses, rolls with a
side of macaroni salad for a "picnic dinner" one night;
premade pizza crusts ( like Boboli ) with pizza sauce and toppings
and a salad for another; any type of calzone you can make ahead of
time and freeze, then just defrost and eat with a side salad;
sandwich steaks to fry up quickly and eat on rolls or just on a
plate with side of veggies and rice ( buy the rice in the bags that
you microwave! ). As well, bring a box of frozen waffles for quick
breakfasts. I hope this helps, I was trying to think of things that
would require very little cooking ( as I am sure you will all be
tired ) and that would travel well or be easy to pick up.
Diana in RI
Hi Nancy, glad you are back and feeling better. This is for the lady
who wanted inexpensive meals:
Southwestern Turkey Burgers
With Sweet Potato Fries
Sweet potato fries
preheat the oven to 425 degrees.
Wash and dry 2 sweet potatoes and, with the skin on, slice into
1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick
finger-shaped pieces.
Toss the potatoes in a bowl with 1 T olive oil, 1/2 t chili powder,
1/2 t garlic powder and 1/4 t salt. On a baking sheet, spread the
sweet potato fries in a single layer and roast, stirring every 10
minutes, until brown and tender, 30 to 35 minutes.
Remove from the oven, transfer to a platter or bowl and sprinkle
with a little more salt.
Burgers: Meanwhile, in a large bowl, mix 1 1/3 lbs. lean ground
turkey with 1 4-oz. drained can of green diced chiles and season
with 1/4 t salt and 1/4 t pepper.
Shape into patties and refrigerate until ready to cook. Heat a large
grill pan or nonstick skillet on medium heat and spritz with canola
oil. Add the turkey patties to the grill pan and cook until browned
on one side, about 4 minutes. Flip, reduce the heat to low, cover
(if using a skillet) and cook until the juices run pale pink, about
4 more minutes.
Top with 3 oz.(6 T) reduced-fat pepper-jack cheese during the last
minute. Toast 4 whle-wheat Kaiser
rolls in the oven or in a toaster oven. Alternatively, grill them 1
minute on each side. To assemble: On a platter, place the fries and
a burger on a bun and top with lettuce, tomato, onion and 1/2
avocado in
slices. Squeeze lime juice over the fries and serve.
Hudson Valley Katheen
Nancy, Ditto and cherished 'Landers,
I have been an avid lurker of this wonderful newsletter for years.
The first dated recipe I copied was 10/4/2001, but there were
several undated recipes before that. I would love to be a frequent
contributor of recipes, but, alas, my cooking results aren't
newsletter-worthy. In fact, even when I try some of these delicious
sounding recipes they don't quite turn out the way they should. But
that doesn't deter me from eagerly looking forward to each and every
letter that is posted. I'm gonna keep on trying til I get it right!
Thank you for your marvelous, informative, entertaining newsletter!
I have a question and a comment:
My question is: I am planning to buy a 15-1/2 quart All-American
pressure canner (they were discussed in an earlier newsletter.) Are
there any negatives to this canner from those who have used it? (I
know. It's kind of dumb for a poor cook to splurge on a canner, but
I'm sure I can always use it to expensively boil water if all else
fails!)
My comment is about the cake pan grease recipe that has been posted
several times. 'Landers, if you haven't tried this when baking you
have been missing out on one of the true delights in life. I used it
for Christmas baking and for a recent bake sale. Cakes and muffins
literally FALL out of the pan. I got the recipe from the newsletter
dated October 4, 2006, submitted by Doris in Oklahoma Cityl Here is
her recipe:
M in La
Hi, Nancy:
This is for Dee in S. IL: You had better call your exterminator
for the bees and squirrels. I will bet that they will be able
to solve the problems quickly. Sorry she has this problem, but hope
she can get it solved right away, or it sounds like she won't have a
house much longer, because the bees and squirrels will have eaten
it. They can be so destructive.
Nell in VA
Sorry Sue, it is 2 parts milk (whole or 2 percent) to 1 part sugar.
If you are making the standard size can of condensed milk that would
equal out to the amounts given here. A standard size can is 14
ounces. As I stated, you may have to measure this out again after
you make it, just to be sure that you have the proper amount. This
makes just a tad more than the 14 ounces. Using 2 cups of milk to 1
cup of sugar will get you about 16 oz, give or take the extra fluid
the dissolved sugar will create. I hope this helps. And I'm adding
another recipe for condensed milk so you can try to find the one you
like best.
Sweetened
Condensed Milk
1 cup white sugar
2 cups milk ( whole or 2 percent)
4 Tbsp cornstarch
Boil these ingredients for 7 minutes.
Sweetened
Condensed Milk
1/3 cup boiling water
3 Tbsp margarine, melted
2/3 cup sugar
1/8 tsp salt
1 Tbsp light corn syrup ( like karo)
1 cup instant dry milk powder
Combine all in blender. Process at highest speed until smooth. This
is thinner than the commercial brands. You may add 1 Tbsp clear jel
at the end of processing to thicken it more. Process only until
blended since it will be thick enough to cause the blender to drag.
Makes a 14 oz. can.
Hope these help you. Mariann in Kentucky
Dee in S IL
I have had problems with those bees also. You can actually hear them
"chewing" the wood. I bought a turkey baster
and load it with Sevin dust and squirt it into the hole. The
bees then get it on their legs and carry it back into the nest and
it kills them and their larvae. Good luck!
Jan in OH
Good morning, Nancy and 'Landers! Rain....forever it seems.
For DEE in S.IL You've got Carpenter Bees
and the only way I know of to rid yourself of them forever (and you
MUST rid yourself of them since they're as destructive as termites)
in to bite the bullet and call an exterminator. We tried various
things when we lived in NJ and nothing worked for long. Their nests
are deep in the woodwork.
Nancy, we all love you and thank you so much for bringing us this
newsletter.
Kathi in Virginia
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