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Dear Nancy
I can't begin to tell you how much I enjoy your newsletter every
day. Some wonderful recipes, many I have tried.
I am unsure whether you add the spaghetti sauce & parmesan cheese
before baking or after.
Please explain as I really want to try it.
Beverley S
I accidentally deleted the e-mail from the Prepared Pantry (earlier
this week) that had the light coffeecake recipe. Does anyone still
have that e-mail or the link. I don't remember the exact name of the
cake or I could search on the Prepared Pantry site.
Lori R.
Good morning Nancy,
Some members are talking about how to keep their veggies fresh and
crisp in the fridge for a period of time. I finally got some of
those green bags for veggies and now swear by them! They work great!
I take the veggies out of the store plastic and put them in the
green ones, fold top over and put in fridge. They stay fresh for
weeks!
Chris in NM
Roxanne, Here are some recipes for pepper jelly that Linda requested
in the Saturday, May 5th newsletter. Beth in KC These 3 recipes were
all in a May 2007 newsletter. We do the Spicy Pepper Jelly and it is
so good!
Spicy Pepper Jelly
(Spoon this over a block of cream cheese for a delicious appetizer.)
5 large red bell peppers, cut up (about 4 cups)
1 small onion, cut into 6 pieces (about 1 cup)
1 1/2 cups apple cider vinegar
4 cups granulated sugar
1 3-ounce pouch liquid pectin
1 tablespoon TABASCO brand Pepper Sauce
Place bell peppers, onion and 1/4 cup of the vinegar in a food
processor. Process until very finely ground.
Scrape into large, heavy non-aluminum pot. Add remaining vinegar and
bring to a full boil over high heat. Reduce heat to low and simmer 5
minutes, stirring occasionally, until mixture is slightly thickened.
Stir in sugar; raise heat to high and bring to a full rolling boil,
stirring constantly. Let boil 1 minute, stirring constantly. (Be
careful; jam has tendency to boil over and is very hot. Reduce heat
slightly if necessary.) Remove from heat.
Stir in pectin and mix until completely blended. Skim off foam that
rises to surface. Stir in TABASCO® Sauce.
Ladle jam into hot sterilized jars, (1/2-pint size are ideal)
leaving 1/4-inch headspace. Wipe inside and outside rims clean with
damp paper towel. Seal with sterilized 2-piece lids, following
manufacturer's instructions. Cool jars on wire rack.
Store in cool place up to 6 months. Once opened, keep refrigerated.
Makes 7 cups. Source: Tabasco Chris in NM
The following two recipes can be made with only bell peppers, if you
don't care for spicy jelly. Just substitute more bell peppers for
the spicy peppers.
Jalapeno Pepper Jelly
1 bell pepper
1/4 cup jalapeno pepper's, seeded
1 cup apple cider vinegar
1/2 tbsp, margarine
5 cups sugar
1 Sure Gel
Green food coloring
Chop bell pepper and jalapeno peppers in a food processor.
Put together in a medium pot with apple cider vinegar, margarine and
Sure Gel. Bring to a boil. Add sugar. Bring to a 2nd boil for 1
minute. (if foamy, cook a little longer.) Add 1 drop food coloring
immediately. Ladle into prepared jars to within 1/2 inch from top.
Screw tops on firmly. To serve: Pour over a block of cream cheese
and serve with crackers. Chris in NM
Green Hot Pepper Jelly
6 cups of sugar
3/4 cups Ground Green Bell Pepper
1/4 Cup Ground Hot Red Pepper
1 1/2Cups of White Vinegar
1or 2 drops of Green Food Coloring
Bring all ingredients to a full boil and boil for one minute. Add a
6 oz. bottle of certo, stir well and pour into sterilized jars.
Serve with Cream Cheese on Crackers.
Chris in NM
To Arvilla in the 5-12-09 newsletter who was looking for a
comprehensive canning book, go to Ball Canning’s web site and order
their canning book. http://www.freshpreserving.com/ There are lots
of recipes on their site besides lots of information! Good luck!
Chris in NM
This is for Bill who can’t find the rotisserie chicken salad – April
8, 2009 newsletter and April listing of recipes. There are at least
5 - 6 chicken salad recipes where you can use rotisserie chicken!
Chris in NM
T, regarding your recipe for spreadable butter, we buy Land O’ Lakes
spreadable butter. It is made with butter and canola oil and no
additives. The cost is the same as the regular butter. It is very
good, too. Looks like your recipe is almost the same as the tubs we
buy!
Chris in NM
Loretta in Va., Nancy has a very good recipe for peanut butter cake
for you.
Cake:
2 c. flour
2 c. sugar
2 eggs
3/4 c. shortening
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
3/4 c. hot water
1 c. peanut butter (creamy)
Icing:
2 c. powder sugar
1 stick margarine, softened
1 tsp. vanilla
1/4 c. milk
Combine cake ingredients, mix well until smooth. Pour into greased
and floured 13 x 9 cake pan or 2 layer pans. Bake at 350 for 30-35
min. until done (depends on what pans you cook it in). Cool. Cream
all icing ingredients. Ice cooled cake
To K RE: NC type vinegar based Barbeque sauce, there is a recipe for
this sauce in the May listing of newsletter recipes that I sent in.
It is in the 5/12 newsletter as Carolina "Q" Sauce.
http://www.nancyskitchen.com/2009May/carolina-q-sauce.html
Chris in NM
Here is another eggplant recipe for Kathy Alabama 5/4/09 newsletter.
I often add 2 Tablespoons of parmesan cheese, or substitute cheddar
cheese for the feta cheese, as I rarely buy it. This is a forgiving
recipe, so you can adjust the filling ingredients and spices to your
taste.
Robbie In
Stuffed Eggplant
You can also add sausage or crab meat to this recipe. Brown the
sausage and drain before adding to the filling mixture.
2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon BASIL
1/2 teaspoon dried oregano
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
ground black pepper
Kalamata olives (optional)
Feta cheese (optional)
Peel eggplants and cut in half lengthwise. Scoop out centers to make
boats. Chop scooped out eggplant pulp; put into a large mixing bowl.
Add scallions, garlic, celery, tomatoes, green pepper, basil, and
oregano; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil.
Place boats in a baking dish. Pour chicken broth and remaining olive
oil into dish, around the boats. Cover and bake in a preheated 325F
oven for 45 minutes or until eggplant is tender, or use a microwave
oven at full capacity until the eggplant walls are very tender.
Garnish with ground black pepper, Kalamata olives and feta cheese if
desired.
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.
Thanks to everyone who sent in recipes to help me in my
quest for the perfect light, yeasty rolls.
I will be trying them soon and letting you know if I find the
perfect recipe. I'm trying to get my yard done and haven't had time
to bake yet, but hope to real soon. You cooks out there are the
best, I can always count on you to answer any questions!!!
Shirley in VA
Regarding the spreadable butter recipe:
I once watched "The Frugal Gourmet" on a TV cooking show years ago
who put butter and ice water in a blender to make spreadable and low
calorie/fat butter. I don't remember the ratio of water to butter
but maybe someone else here will.
Margo/Boston
In the 5/13/09 newsletter Loretta in VA wanted a moist peanut butter
cake recipe. She did not specify if she wanted a sheet cake, bunt
cake or layer cake recipe. This is easy to make and popular at
pitch-ins and family gatherings.
Robbie In
Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
• Peanut butter (at least 1/2 cup; if using more, decrease
shortening by an equal amount)
3/4 cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs
Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted
2 cap-fulls vanilla extract
Preheat oven to 375 degrees F if baking with a metal dish; 325
degrees F if using a glass dish.
Sift flour, sugar, baking powder, and salt together. Add graham
cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat
mixture with electric
mixer on low until moistened, and then beat on medium for 2 minutes.
Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch
pan for 30 to 35
minutes. Do not remove from pan to cool.
For the frosting: mix all of the ingredients together. Pour into a
saucepan and bring mixture to a boil. Boil for 1 minute. Cool
slightly. With a wooden spoon handle, poke a few holes in the cake,
and then pour the warm frosting over it.
Paula Dean
Robbie IN
Good Morning Nancy,
My DH is 71 and like your SIL likes nothing better than climbing
trees or up on roofs, I wonder if they are trying to reclaim their
childhood. I do hope the doctors managed to save her thumb. Trust it
to be the two most important digits.
Pat in So. Calif. I finally got around to trying your Long Time
Muffins (newsletter 19 February), I was a bit concerned at the
amount of soda, but they turned out great. I halved the mixture,
chocolate chips in one half and blueberries in the other. Thank you
for sharing.
These are lovely, tasty biscuits and are so easy to make.
Cinnamon Oaties
Preheat the oven to 200 degrees C/400 degrees F
Cream the margarine and sugar until fluffy. Mix in flour,
bicarbonate of soda, ground cinnamon, porridge oats and sultanas.
Add the golden syrup and enough water to make a stiff dough. Knead
the dough lightly and divide into 24 balls. Place on two greased
baking trays, press down a little to flatten slightly. Bake for 20
minutes. Allow to cool.
Dip half of each biscuit in melted chocolate, if desired.
This recipe was adapted from a lucky star winner in my local
Sommerfield magazine.
T I'm going to search for some Cholesterol free oil, butter is my
downfall and it's got to be from New Zealand. I'm going to half your
recipe first, to see if I can wean myself of my delicious brand of
butter.
Sylvia <Scotland>
Hi Nancy.
So sorry to hear about your SIL's accident. Here is a recipe for
Lisa who requested the Lime Jello salad with vegetables. This recipe
does not call for cabbage but it certainly could be added. I
probably have sent this in before, and even though it has
horseradish in it, it is delicious! It is an old recipe and I'm sure
you will like it and may be a little similar to the recipe that Gram
from In sent in, except for the pineapple & horseradish.
Dissolve the above in:
1 cup boiling water
Cool slightly.
Stir in and mix well:
1 cup evaporated milk, partially frozen
1 20 oz. can crushed pineapple undrained
1 cup mayonnaise
1 cup cottage cheese
1 cup chopped nuts if desired
1 Tbls. horseradish sauce
Allow to partially set and add grated vegetables 1/2 to 1 cup of
grated carrots, cabbage, and any that you might like.
It is also terrific without the vegetables. You can place this in a
mold also.
Laurine in NNY
This is for Myron Drinkwater's request for cottage cheese. I have
made this many times and it is just as good as with cows milk. If he
needs the "real cows milk" cottage cheese I can send him that one
too.
Dry Cottage Cheese
4 cups powdered milk
3 quarts warm water
1 cup buttermilk
Mix well. Sour milk in a container until well clabbered (I use the
same container that will be used on the stove). This will take about
4 days. Put container over very low heat until warm (just hot enough
to prevent you from keeping your finger in it, but DO NOT BOIL. Cut
curds in quarters and flip over with a spoon. Let set in the whey
with the heat off for 1/2 hour or longer. Drain in colander with a
cheese cloth spread over colander first. Let sit to drain well. This
can be used in any recipe calling for dry cottage cheese. We also
like it mixed with cream, cut-up onion, salt and pepper all to
taste.
Enjoy. Gladys from ND
Nancy, this is for Dee in S. IL. Regarding
nutritional value in her tuna salad. I have a program called
NutriBase where I can enter any recipe and it calculates the
nutritional value. She didn’t include the amounts of each
ingredient, so I had to come up with some. Here’s what I used: 1-6
oz. can tuna in water, 1 tbsp light mayonnaise, 1 tbsp sweet pickle
relish, ¼ cup onion, and 1 tsp mustard. I didn’t include the garlic
powder because it adds very little nutritional value anyway. So, if
she makes her tuna salad this way, it would be 2 servings and here’s
the nutritional value of each serving: 128 calories, 19.68 grams
protein, 4.52 grams carbohydrate, 3.77 grams fat, 0.28 grams fiber.
If she increases the amount of mayo it will increase the calories
and fat a little. I’ve recently been diagnosed as Diabetic Type 2,
so I have to calculate everything. The NutriBase program is
wonderful for this.
Patricia in KY
Hello gang hope everyone is having a great day. First i think i must
have done something wrong when I made the cake mix with the added
ingredients. My cake came out very very dry and dense. I brought
some steaks they had on sale (t-bones) anyone have any ideas what to
do with them, i don't have a grill. Would also like to know if the
person who thought they had a booklet to the sunbeam deep fryer
(1953)i was looking for the meatballs and sauce and chick and
dumplings.
Thank You Marissa
For Dee in S.IL 5/13/09 newsletter:
If you join sparkpeople.com ( this is a diet helping website), they
have a component to their website called "sparkrecipes". You can not
only get recipes but they have a recipe calculator that allows you
to put in your ingredients and it will give you the nutritional
information for that recipe. Hope this helps.
Barb in Ohio
Nancy,I had to laugh at your comment about keeping your
sister-in-law off the ladder, she sounds like my Mom. She is 80 and
I have to get on to her all the time. She gets on top of the house,
does her lawn which is 4 acres, she has planted a garden and no
telling what else. She is like the energizer bunny! She has more
energy than I do!
I hope your sister-in-law is healing. I know she had to have a lot
of pain. Prayers for her on the way.
Brenda/Alabama
Hi Nancy...just reading in Wednesday May 13th letter about using
Dream Whip in cake mixes. Sara in FL wondered if anyone had used it.
I have had this recipe since late '60's. Back then it was called
"tell a neighbor cake". Never knew why the name but the cakes always
come so light and delicious. I always make birthday and shower cakes
with this recipe. Great to frost and hold up well.
Hope your sil is doing better. She is very lucky to have you there.
Hugs to Ditto!
Murphysdam in Northern NH
This is for Kathy in Alabama. I forgot to add my name to the recipe
for Eggplant Appetizer. I hope you try it and will let us know if
you like it. Here is another TNT Eggplant recipe.
Eggplant Patties
1 medium eggplant
1 egg
1 clove garlic, minced
1/2 cup bread crumbs
1 tablespoon grated Parmesan or Romano
Peel, dice, and cook eggplant in boiling salted water about 5
minutes. Drain well, and mash. Add remaining ingredients and mix
well. Let mixture rest about 5 minutes. It should be soft but thick
enough to drop from the side of a spoon into hot oil. Fry until
golden brown, then turn and fry second side. Drain on paper towels.
If needed, you can add just a little bit of flour to make it a
little thicker, but it does need to be soft.
Frances in Wesley Chapel
Hello everyone,
I was wondering if someone out there had a TNT recipe for their
bread machine for making a very healthy raisin
bread. The only raisin bread sold here in the grocery stores
that was healthy has been discontinued. The other raisin breads
contain white flour, so I would like to try and make one. Thank you.
Linda S, Pincourt, Quebec
To Sara in FL. I have used the dream whip
recipe for cakes for years. It makes the cakes higher also. I
like to make the cake mix and make the cakes in loaf pans sometimes,
they come really high.
Judi in Mass.
This is for the person looking for a vinegar based BBQ Sauce. It was
in our local newspaper about 10 years ago and was a hit.
South Carolina Style
Mustard Sauce
3/4 c. distilled white vinegar
1/2 c . beef OR chicken stock
1/2 c. finely chopped onion
1/2 c. seeded minced jalapeno pepper (or to your taste)
1/2 c. yellow mustard OR Dijon-style mustard
1/4 c. honey mustard OR brown deli-style mustard
1/4 c. light corn syrup (or to taste)
2 T. molasses
1 t. black pepper
1/2 t. salt
1/4 t. cayenne pepper
Combine all ingredients in a saucepan and bring to a boil. Reduce
heat and simmer until thick and richly flavored, about 10 minutes,
stirring occasionally. Taste for seasoning, adding additional salt
or corn syrup as desired. Makes 3 cups.
This sauce goes well with everything. ENJOY!!!
I would love to have the Potato Casserole
recipe submitted by JL in South Jersey. It sounds like a
wonderful dish to bring to a grieving family. They usually receive
mostly sweets.
Also, the 3-step Jambalaya recipe submitted by Cheryl, Charlotte
sounds delicious. I think I somehow missed both of these recipes.
Mary WI
“Hi Nancy
Does anyone have a recipe for sour cream donuts?
Pauline Pa.
Thank you kindly” Pauline, here is your donut recipe!
2 c. Bisquick
1 tsp. nutmeg
1/2 c. sour cream
1/2 c. sugar
3 tbsp. butter/oleo (melted)
1/4 c. sugar
1/4 tsp. cinnamon
1 egg
1 tsp. cinnamon
Heat oven to 425 degrees F. Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4
teaspoon cinnamon, sour cream and egg until soft dough forms. Gently
smooth dough into ball on floured board. Knead 10 times. Roll dough
1/2 inch thick. Cut with floured doughnut cutter. Lift doughnuts
carefully with spatula and place about 2 inches apart on ungreased
cookie sheet. Bake until golden brown, about 8 minutes. Mix
remaining sugar and cinnamon. Immediately brush entire doughnut with
melted butter, dip in sugar mixture, coating all sides. Served warm.
10-12 doughnuts. Source: http://www.nancys-kitchen.com
Chris in NM
~*Mary Alyce in WI*~, since I don’t remember what exactly was in the
Kraft relish spread, I looked and found this recipe. I hope this is
close to what you are looking for.
Fine chop all veggies ,
place in a large bowl and cover with 1/2c salt let stand for 2 1/2
hrs.
then drain for 45 min
to tomato mix add:
3c vinegar (I use cider vinegar) mixed with 4c sugar and 1oz.
mustard seed mix well store in refrigerator for 24 hours to season
before using.
Mom Ada's Sandwich Spread
1 gallon green tomatoes [fill a gal. container with med size green
tomatoes heap up]
1 quart onions [about 2 pounds]
6 each red and green peppers
2 bunches of celery
Grind all together add 1 cup of salt let sit 1 hour then drain dry
Add 2 lb sugar 1 qt vinegar [cider] 1 qt sweet pickles ground cook
over med heat 1/2 hr then you may can in pt jars [6-8 yield] in hot
water bath 15 min or let mix cool and add 11/2 pt mayo and a small
jar mustard [Original recipe said 10cent jar of mustard)
If you can when jar open add 1/2c mayo and 1Tbs prepared mustard.
This was a favorite of the children I'm my husbands family [all 12
of them] they had it on a biscuit when they came home from school.
This is a good relish without the mayonnaise. Barb from Md,s Eastern
Shore in the 10/9/2006 newsletter.
Chris in NM
I am looking for a recipe I lost that was a
pasta and potato salad combined, I remember it had bacon in
it and I think frozen peas. If anyone has it, I would love to make
it again.
Thanks Cathy Z in Ohio
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