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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 would like to offer my thanks to Mr. Myron Drinkwater for asking
about the cottage cheese-I, too, remember my mother making it. And I
also want to thank both Emma of Montana and Gladys from ND for
sending in the directions. I like a dry cottage cheese (I always
rinse the cream off the 'store-bought' before using it) so will be
trying my luck at making my own. Thanks again to all of you.
jsham/ AR
In the 5/14/09 newsletter Linda S, Pincourt, Quebec requested a
healthy raisin bread recipe. Linda, can
you give us more information? Was it a whole wheat bread, a multi
grain bread; what made it a healthy bread? These days healthy means
so many different things from low fat to low carb. If you can
provide more information, we may be able to help you.
Robbie IN
This is for CAMILLE, Commack, L.I., NY 5/16/09 newsletter wanting
suggestions for other recipes to use in the mini burger cooker. You
could mix either of these recipes up and make burgers instead of a
meatloaf. Both recipes are popular with the grandkids and my niece’s
children
Robbie IN
Mexican Meatloaf
2 pounds lean ground beef
2 cups picante sauce, divided (hot or mild depending on what you
prefer)
1 1/2 cup crushed corn chips
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese (optional)
1 (3.8 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can chopped green chilies (optional)
1/4 cup chopped onions
Preheat oven to 375 degrees F. Spray a 9 x 5 x 3-inch loaf pan or a
13 x 9 x 2-inch baking pan with cooking spray.
Combine ground beef, 1/2 cup picante sauce, corn chips, taco
seasoning, and cheese, olives, chilies and garlic powder; mix well.
Shape into a loaf and place in prepared baking pan.
Pour remaining picante sauce over top. Bake for 35 to 40 minutes or
until center Is no longer pink.
Robbie IN
Pizza Meatloaf
1/2 cup finely chopped onion
2 cloves minced garlic
1/3 cup Italian or plain bread crumbs
1/8 tsp. pepper
• 1/4 cup finely chopped pepperoni
2 eggs, beaten
8-oz. can pizza sauce
1 lb. ground beef
1/2 lb. ground sausage
1/4 cup grated Parmesan cheese
1 cup grated pizza cheese
8 slices pepperoni
Ripe olive slices - optional
Preheat oven to 350 degrees F. In microwave-safe bowl, place onions
and garlic; sprinkle with a bit of water. Microwave on high for 2
minutes, stirring once during cooking, until vegetables are tender.
Place in large bowl along with bread crumbs, Parmesan cheese,
pepper, pepperoni, and egg; mix well. Add half of the pizza sauce
and the ground meats; mix well to blend.
Shape into a loaf and place in a 9" pan or pan that you would
typically use for a meatloaf. Bake at 350 degrees F for 30 minutes.
Remove from oven and drain off fat. Top loaf with remaining pizza
sauce and return to oven. Bake 30 minutes longer until internal
temperature registers 160 degrees F.
Sprinkle with pizza cheese and arrange pepperoni and olives on top
of cheese. Return to oven and bake 5-10 minutes longer until cheese
melts. Cut into wedges to serve.
Serves 6
Sometimes I have also added diced green pepper and mushrooms. You
can use all ground beef and leave out the sausage, or substitute
ground turkey for the sausage.
Robbie IN
Just bought my first freezer and am looking for healthy casseroles
to Stock it with and give me some extra time this summer.
Thanks, Karen in Texas
Printable version of recipes in this newsletter will be added
tomorrow.
Nancy, I also have to try to keep my DH off ladders and off the
roof! He just has to check on our cooler to see if it is working ok!
He is 79 now and still thinks he can do all he used to do 20 years
ago. LOL |
Chris in NM
Beverley S, asking about the chicken casserole in the 5/14
newsletter – the recipe says to top with your favorite sauce and
cheese AFTER the baking. So you wouldn’t use a lot of sauce, just a
bit to flavor the dish. |Chris in NM
Lori R., there wasn’t a specific coffeecake recipe, just several.
Here is the link:
http://www.preparedpantry.com/Newsletters/vol3iss12-9.htm link to
Prepared Pantry’s coffee cake recipes. I save the home page there to
my favorites so I can go there anytime to look for a recipe or
ingredient to order. Here is my favorite one! It might just be the
one you are thinking of. The page has several recipe links on it.
Dutch Sour Cream Coffeecake
2 large eggs
1 1/2 cups sugar
2 tablespoons melted butter
1 teaspoon vanilla
2 cups sour cream
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Brown Sugar and Cinnamon Streusel
1/4 cup all-purpose flour
1 cup brown sugar
1/2 tablespoon cinnamon
6 tablespoons cold butter cut into small pieces
(Or use our Cinnamon Streusel Mix.)
Prepare an 8 1/2 by 13-inch baking pan by greasing well.
Preheat the oven to 376 degrees.
1. Beat the eggs with an electric mixer until frothy.
2. Add the sugar, melted butter, and vanilla and continue beating
until smooth and light. Beat in the sour cream.
3. In another bowl, mix the flour, leavenings, and salt.
4. Add the dry ingredients to the creamed ingredients and mix with a
spatula until combined. Spread the batter into the prepared pan.
5. Mix the streusel ingredients in a bowl.
6. Use a pastry knife to cut the butter into the mixture until it
becomes coarse and granular. Spoon the streusel over the cake.
Chris in NM
Marissa, when we wanted to cook steaks in WY during the winter and
couldn’t get to our grill, I pan fried them. They aren’t quite as
good that way, in my opinion, but still good. You could also broil
them in your oven. Your oven booklet would have the time for however
you want your steak. Don’t overcook them, though, ‘cause t-bones are
some of the best steaks out there! Chris in NM
Mary WI, is looking for a couple of recipes she missed. Here is your
link:
http://www.nancyskitchen.com/2009-April/default.html listing of
recipes in the April newsletters. Chris in NM
Nancy in La Vernia, TX, is this the salad you are looking for? I
make a similar one without the pasta. Very good!
Gazpacho Pasta Salad
1 pk (16 oz.) farfalle (bow-tie)
8 Green onions, sliced = 1/2 c Finely chopped fresh
2 lg Tomatoes, seeded, about 2 cups
1 lg Cucumber, coarsely chopped
(about 1 1/2 cup)
1 sm Red bell pepper, coarsely chopped
1 sm Yellow bell pepper, coarsely chopped
1 Green Ananheim chili, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
½ c. finely chopped cilantro
Lime Vinaigrette*
Cook pasta as directed on package; drain. Rinse with cold water;
drain. Mix pasta and remaining ingredients except Lime Vinaigrette
in large bowl. Pour Lime Vinaigrette over salad; toss. Yield: 14
servings. *Lime Vinaigrette: 1/2 cup tomato juice, 1/4 cup olive or
vegetable oil, 1/4 cup lime juice, 1/2 tsp. salt, 1/4 tsp. pepper, 2
cloves garlic, crushed Mix all ingredients. Pour over salad. Serves
14 Source: Betty Crocker Picnic, Potlucks.
Chris in NM
Leah, thanks so much for your info! I agree, it is not quite warm
enough all year to grow it here, but I wish I could! It sounds
yummy! We are in the desert SW, but not tropical – not enough rain
or humidity. Most days it (humidity) is under 20%! I have some
friends who live in FL on the Gulf side and will ask them how they
fix them, too, if they do.
Chris in NM
You are so welcome, JL in South Jersey! I do enjoy searching out
recipes and trying them! My DH never knows what I will put on the
table. It’s a good thing he will eat most anything! LOL Chris in NM
Barb in OKC, here is the recipe you sent in to a newsletter last
year. I like it! Very healthy, except for the sugar, but oh well.
Peachy Poppy Seed Muffins
1/2 C. plus 2T. butter, softened
1 C. sugar
2 eggs
1/2 tsp. vanilla
1-1/4 C. flour (I used 1 c. white, 1/4 c. whole wheat and about 2-3
tb. wheat germ
2 T. poppy seeds
1 tsp. baking soda
1/4 tsp. salt
1 jar (6 oz.) peach baby food
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix
well. Combine flour, poppy seeds, baking soda and salt; add to the
creamed mixture alternately with the baby food. Fill paper lined
muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or till
muffins test done. Yield: 12 regular size muffins. This makes great
jumbo muffins too. Carolyn – Illinois Barb in OKC, posted in the
9/16/2008 newsletter.
Chris in NM
CAMILLE, Commack, L.I., NY, thanks for the info on the green boxes!
I haven’t seen them down here. I agree, they would be better in the
long run! Thanks so much!
Chris in NM
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I recently bought the medium size George
Foreman grill. Was wondering if your recipe family had any
great recipes to share with me. So far, I have only used it to cook
steaks and chicken breasts.
Linda
Printable version of recipes in this newsletter will be added
tomorrow.
Hi Nancy,
How are you?
Although everyone likes this loaf, they all balk at the idea of
having it with banana! I like it.
Ginger Loaf
Preheat oven to 180oC/350oF
8 oz/3/4 cup golden syrup
5 oz/125g butter
13 oz//2 cups soft brown sugar
7 oz/1 cup sultanas
3/4 cup milk
1/4 cup crystallised ginger, chopped
1 1/2 tsp baking soda
10 oz/2 cups flour
2 tsp ground ginger
Place butter, golden syrup, brown sugar, milk, sultanas &
crystallised ginger in a large saucepan. Bring almost to the boil,
stirring to melt the butter. Stir in baking soda & allow to cool.
Sift flour & ground ginger into saucepan. Mix well. Place in a
prepared i.e. greased and lined loaf tin. Bake for 1 hour or until
loaf springs back when lightly touched. Leave in tin for 5 minutes
before turning on to cooling rack.
Slice and serve with butter. I love a slice of this loaf with
banana.
Sylvia <Scotland>
I'm looking for a recipe from long ago. It came in recipe cards that
general mills sent out. the recipe was made with
shrimp had mayo in it tomato soup. then
is was served over rice . it was very good buffet dish. if anyone
remembers the recipe I'd appreciate having it again.
Betty
For Doris in TN - I don't know what part of TN you're in, but try
calling the Country Pantry in Guthrie, KY for your aluminum dishpan.
It's an Amish store that has hundreds of pots, pans and utensils, as
well as bulk flours, grains and a myriad of other wonderful things.
It would be worth a call to check.
Diana in Middle TN
Printable version of recipes in this newsletter will be added
tomorrow.
Here's a Peanut Butter Cake they us to serve in grade schools in
western NY. It was a big hit with all the students.
Peanut Butter Cake
1 c sugar
1 egg
1/3 c margarine
1 c sour milk
3 lg T peanut butter
1 1/ c flour
1 tsp baking soda
1 tsp vanilla
Mix, put in 9 x 13 pan. Bake 350º 35 min.
FROSTING
3/4 box confectioner sugar
3 T peanut butter
2 T melted margarine
add enough milk to spread easily
Mary in Va formerly from western NY
Hi, I would like an easy, quick recipe for making
milk shakes in the blender. I can't seem
to get my proportions correct.
Thanks Sue
I am searching for a recipe for a dish called Bourbon Chicken.
It is a wonderful chicken dish usually served with rice or noodles,
similar
to a teriyaki chicken flavor (no actual bourbon in it I was told).
There was a restaurant that served it but of course they would not
give out a recipe.
Sue
Jae send in this recipe. I made the 5 minute
chocolate cake and Micro it for 3 minutes in a 1000 microwave
the recipe states.
I have a 1200 watt so I nuked it for 2 minutes. It was done all
right. It had very little taste and it was tough. I will not make
this again.
Was wondering if it was supposed to have leavening of some kind,
i.e. baking powder or soda? So sorry Jae. I wanted to like it but we
didn't.
Husband said throw this recipe away.
Barb in OKC
Comment
In a past newsletter one of our recipe family said they used cake
flour instead of all-purpose flour and it turned out well. The time
needs to be adjusted for different microwave ovens. I tried it with
a 1000 watt oven and used the 80% power and it came out well.
Nancy Rogers
Hello Nancy and all your faithful fans. I have a question for
Bernadette or anyone who may have the answer. I have a
bag of Robichauds mincemeat from Meteghan, NS
and wonder what the shelf life of it is. It is packed in heavy
plastic packing. I sure hope someone might know the answer. I may
not be active on this site but I never miss a day and love all the
useful help on this site.
Thank in advance, Eileen Lynn, MA
Nancy, I'm a webtv user who would be
happy to help September01 with pulling up the newsletter,.
Leah
Anyone have a good recipe or two for Jello
salads for hot weather?
Karen in Texas
Some years back someone sent in a recipe for I think the name might
have been Taco Casserole. I made it. We loved it, but I lost the
recipe. Can anyone help? I know it had Ground beef, a can enchilada
sauce, a can of refried beans and some other things. You wrapped the
mixture in tortillas, covered with cheese & baked it. I would love
to
have this again.
Thanks. Linda
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