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 Ella in CA looking for some lunch ideas....Quiches are easy to
fix and can be made up ahead, frozen and heated up that day. I have
a great brocoli/cheese quiche that is super easy. I'll have to send
it in later!! There are several good ideas on the back of the
Bisquick box...you could add a side salad, fruit or pasta salad.
Costco also sells some yummy chicken salad that you could serve on
crossiants. A nice punch with ice cream or sherbet might be nice
too! Keep it simple and have fun!!
Irene in FL
Nancy, I found the greatest site, it’s called Recipematic.com. For
those of us who are concerned about the nutritional values in our
recipes, you can just type in the ingredients and it creates a
nutritional label for you. Really neat! I wrote earlier about the
Nutribase program, but this Recipematic is free, for anyone
interested.
Patricia in KY
This is for Linda, 5/17/09 newsletter. These are always a big hit
with our family.
Robbie IN
Burritos
1 lb. Ground beef or ground turkey
1 med. onion
1 sm. can diced green chilies
1 (16 oz.) can refried beans
1 can enchilada sauce
1 package large flour tortillas (burrito size)
2 cups Cheddar cheese divided
Sour cream
Chopped olives (optional)
Cook ground beef or ground turkey and onion in large frying pan;
Drain off grease. Add beans, chilies and 1/4 can of enchilada sauce.
Bring to boil and cook for 5 minutes. Spoon the ground beef mixture
in the middle of a tortilla. Sprinkle with cheese, olives and sour
cream. FOLD in opposite sides of each tortilla, and then roll up
burrito-style.
Place in 9 x 13 inch baking pan. Top with remaining cheese and
enchilada sauce. Bake at 350 degrees for20 – 30 minutes.
Robbie IN
Here is another recipe for CAMILLE and her daughter. Tona originally
submitted this recipe several years ago. Commack
Robbie IN
Ranch Burgers
6/7/07 newsletter
2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 onion, chopped
Preheat the grill for high heat. In a bowl, mix the ground beef,
ranch dressing mix, egg, crushed crackers, and onion. Form into
hamburger patties. Lightly
oil the grill grate. Place patties on the grill, and cook 5 minutes
per side, or until well done.
Yields: 8 servings
Tona in Bama resubmitted by Robbie IN
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.
May 19 NL Ella in CA wants suggestions for luncheon for a bunch of
ladies. Ella, what about several kinds of quiches. They are easy to
make and delicious. Add a wonderful green salad and maybe some bread
and tea. There you have it, a wonderful lunch. The ladies will love
it. You can find quiche recipes here at Nancy's.
Barb in OKC
May 19 NL has a recipe from Mary in Virginia.
It's a peanut butter cake. The recipe calls for a 9x13 pan. It seems
to me this recipe could use a 9" square pan. Would you check the
recipe Mary to see if in fact it uses the 9x13.
Thank you. Barb in OKC
Easy Fruited Jello Pie
In a 6"-8" glass pie plate or serving dish (I use this for
presentation) place:
1 quart of sliced fresh strawberries
In a glass or microwavable bowl place:
1 1/4 cups water
1 8 oz pkg cream cheese
Microwave to bring to a boil and wisk/stir together until completely
blended. The heat will melt the cream cheese into the water.
Stir in: 1-3 oz package strawberry Jello (I use Sugar Free)
Pour this mixture over fruit and let cool to room temp then place in
fridge to set.
When ready to serve cut into wedges and top with dollop of Cool Whip
or light whipped cream.
This recipe can be made with any fruit (canned or in season). I
especially like to use 1-15 oz can of drained crushed pineapple with
lime or lemon Jello. Also, 1 lg can drained canned peaches with
peach flavored Jello or 2 large cans drained mandarin oranges with
orange Jello (tastes like a cremesicle) or fresh blueberries with
blueberry flavored Jello or any berry with the accommodating
flavored Jello.
This recipe is very diet friendly and can replace a calorie ridden
pie anytime. The possibilities are endless. Enjoy!
Judy/Buffalo
Good Morning Landers
I had a few hours to myself this morning, I didn't do my nails,
condition my hair, catch up on my book, etc. I had a look through
Apricot Recipes and
Crockpot Recipes which were in Nancy's lead in
page for today's newsletter. I have in the past gone through
archived newsletters and thought I must check our Nancy's lead in
sites, but until today I hadn't. WOW! The recipes on these sites are
great, but there's also leads in the Apricot one to so many other
sites. I started off with house-cleaning tips, then Bugs and Other
Small Critters, then Nashville Tennessee (brilliant, even gives the
best eating places), Calorie Counter - wonderful info, lemon recipes
- some great fruit and vegetable dishes.
It was lunch-time so I had to close down and start cooking. I'll be
heading back there the first chance I've got, must check out the
marinade and BBQ sites, in preparation for the wonderful Summer
that's predicted. Thank you Nancy for all this superb information.
Sylvia <Scotland>
Simple Bleu Cheese Dressing and Salad (TNT)
Here is a Bleu Cheese Dressing I use that a local restaurant shared
with us. We really like it and so simple to make.
1 Package of Original Hidden Valley Ranch Dressing mix and follow
the directions on the package. Once mixed, add crumbled Bleu Cheese
according to your taste and let sit overnight. I use about 4 oz but
you may want to use more or less according to your taste.
I usually mash about half of the Bleu Cheese with a fork and leave
the other half as it comes from the container and then stir it into
the dressing mix.
Make a simple salad using a fresh iceberg lettuce wedge, Cut up some
Granny Smith apple sticks, chopped pecans, chopped tomatoes and a
couple of purple onion rings. Sometimes I add a little chopped
bacon, chicken or ham to make a complete meal with some crusty bread
and EVOO dip with herbs.
Yum.Phyllis in KY
I have a suggestion to all that submit recipes. Could you please add
the amounts of an ingredient in cups instead of weights as it would
be so much easer for us who don't know how much is in
1/2 pound of
squash as in the May 19,2009 recipe for Butternut Squash muffins
from Robbie IN. I cook and freeze my squash in the fall so I always
have a plentiful supply of it to use. The recipe sounds good and
would like to make it if I knew how many cups of squash to use.
Marian
This is for Ella in Ca. If you are having a lunch for the ladies,
bake ziti some nice Italian bread and a Tiramisu
Tiramisu
1 container (s) 8 oz coffee low fat yogurt
1 container (s) 8 oz. vanilla low fat yogurt
1/2 container(s) 2 oz. whipped cream cheese
1/3 cup(s) confectioners sugar
2 Tablespoon(s) confectioners sugar
1 package(s) 3 oz to 4 1/2 oz. ) sponge-tye ladyfingers
2 tablespoon(s) coffee-favor liqueur, optional
2 teaspoon(s) instant espresso-coffee powder
3/4 cup(s) coarsely crushed amaretti cookies
1 1/2 cup(s) thawed frozed light whipped topping
unsweetened cocoa, for garnish
1. In small bowl, with rubber spatula, mix coffee and vanilla
yogurts. Place large paper coffee filter in small metal strainer set
over small bowl. Spoon yogurt mixture into coffee filter, place in
refrigerator.
Yourt will be slightly thickened.
2. Remove yogurt mixture from refrigerator and discard liquid in
bowl. Spoon yogurt mixture into bowl; stir in whipped cream cheese
and 1/3 cup confectioners' sugar until well blended. Set aside.
3. Separate ladyfingers into halves. Cut each half crosswise in half
and place in jelly - pan. In small bowl, stir together coffee-flavor
liqueur, instant espresso-coffee powder, 1/4 cup hot tap water, and
2 tablespoons confectioners sugar ( if not using coffee-flavor
liqueur, increase hot tap water to 1/3 cup and espresso-flavor
powder to 1 tablespoon). Brush ladyfingers on both sides with
espresso mixture.
4. In each of six 8-oz parfait glasses, layer 4 pieces of
ladyfinger, 1 scant tablespoon crushed amaretti cookie , 2
tablespoons yogurt mixture, and 1 heaping tablespoon whipped
topping. Repeat layering one more time. Sprinkle with cocoa if you
like. Refrigerate at least 30 minutes or until ready to serve.
Top it all off with and nice espresso coffee .
Marlene Fl.
Hi, back when the main discussion was about Miracle Whip changing
their recipe, someone mentioned another brand, that tasted like
Miracle whip. I didn't write it down, cause I thought, I can
remember that. Yah, right! Could someone please tell me what it was?
I liked my Miracle
Whip.
Thanks, in advance. Carolyn in WY
Hello to All: Regarding NDugan request-see below in 5-19 newsletter.
This may be the recipe you are looking for which was submitted by
Donna-Southern Ca quite awhile back. It is very good.
Carolyn-Tulsa
I am looking for a recipe for left over hog dog rolls baked with a
custard-type sauce post in Nancy's newsletter quite some time ago. I
made it several time and it was delicious. However I have lot the
recipe.
NDugan
The custard has the flavor/texture of a good egg custard pie. Part
of the bread bakes into the custard and what doesn't dissolve/blend
has a nice toasty texture to combine with the custard when served. A
quick dessert and a great way to use leftover hot dog buns. I've
also used whole hamburger buns in a 9 x 13 pan and increased the
amount of the custard mixture.
Donna in Southern CA
Hot Dog Bun Pudding/Custard TNT
6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1-1/2 cups granulated sugar
2 cups milk
Place buns on lightly greased pan, crust side up. Melt butter and
pour over buns. Mix remaining ingredients and pour over all. Bake at
350 degrees for 30 minutes.
Donna Southern CA
Correction (four was corrected to flour)
Oven Fried Coconut Chicken
4 boneless, skinless chicken breast halves
1/4 C. flour
1 tsp. seasoned salt
1/2 tsp garlic salt
1 egg, beaten
1/2 C. butter
1/2 tsp. black pepper
Mix flour, salts and pepper together. Beat egg in a separate bowl.
Put coconut in a separate bowl. Dip Chicken in flour, then egg, then
coconut. Put in 9x13 pan. Melt butter and poir over chicken. Bake at
400 degrees for 30 minutes, flip and bake for another 30 minutes.
I'm supposed to be watching my salt intake, so I just used the
garlic salt in this recipe.
Carolyn - Illinois
Correction by Ella in Ca
Hi, I have a request please. I have lost a favorite recipe of mine
and was wondering if anyone had it. It was in this newsletter
sometime back and I think Toma submitted it. It is a pinto bean soup
recipe without any fat cooked in it, the flavoring was all spices
and completely fat free. I would truly appreciate it if someone
could help me out with this delicious recipe.
Thanks, Linda in KY
This is for Lou....sorry about the mistake. I have put a chocolate
frosting on it and it's very good.
Peanut Butter Cake
1 c sugar
1 egg
1/3 cup margarine
1 cup sour milk
3 lg Tbs peanut butter
1 1/2 cup 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 Nancy, I also want to thank you for all the wonderful work you
do. I planted a very large garden this year and am going to do some
canning. I have a good salsa recipe, but I would like to do some
mixed veggies, and butter beans. Do any of your readers have TNT
recipes than can well. I am growing tomatoes, green beans, baby
limas and fordhook limas, 3 kinds of peppers, cuks, and watermelon.
Thanks Lindy in Indy
Hello Again,
I am sorry but I forgot to tell Kathy in FL who wanted the Cornbread
Salad recipe to layer it in a clear glass bowl for it to be visually
appetizing. Also I wanted to give you my cornbread recipe that I use
in mine. You can use a box mix, but I think the extra effort is
worth it in this recipe. I hope it turns out well for you.
Cornbread
1/2 cup vegetable oil, plus 1/4 cup to grease pan
1 cup sour cream
1 cup self rising corn meal
3/4 cup self rising flour
1 cup sour cream
2 eggs
1 cup cream style corn
1/2 tsp. cayenne pepper
Preheat oven to 375 degrees. Generously grease a cast iron skillet
with up to 1/4 cup vegetable oil. Preheat the pan either in the oven
or on the stove over medium-high heat. Mix all ingredients together
in a large bowl, stirring with a wooden spoon or rubber spatula
until combined. Pour batter into the preheated cast iron skillet.
Place skillet in the oven and bake until golden brown, approximately
30 minutes. So sorry if this confused anyone. I hope it turns out
well for you.
Kathy in Alabama
Can anyone tell me if you can use bread machine yeast the same as
regular yeast.
Marcie from Wis.
Hello again everyone! I found another recipe that my family said is
worthy of sharing with you all. This was a big hit, and incredibly
simple. The triplets helped a lot, and well, mostly they ate it all.
I was lucky to get 2 pieces. Hope you enjoy it too!
Strawberry Cracker Pudding
1 small package strawberry gelatin
1 c hot water (boiling)
8 ounces cream cheese, softened
1/2 c sugar
2 c. whipped topping, thawed, or 1 can evaporated milk, whipped
2 packages from a box of graham crackers, crushed finely
1 stick margarine, melted
Combine gelatin and boiling water. Let set until thickened. Whip.
Combine cream cheese and sugar. Add to gelatin. Mix crushed graham
crackers with melted butter. Press all but 1/2 cup crumbs into a
9x13 inch dish or pan. Spread gelatin mixture on top, and sprinkle
with remaining graham crumbs. Refrigerate.
Mariann in Kentucky
This is for Linda NM. I found this in an old cookbook and thought I
would send it for you. I have not made the recipe, but thought it
might jog your memory on the ingredients in the recipe that you
lost. I do plan to try it, when I get some butternut squash. I
typically don‘t send recipes that I have not tried, but since no one
else has responded to your request, I thought this might help you.
Robbie IN
Butternut Squash Braid Bread
1 package active dry yeast
2 tablespoons warm water (110 degrees F to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water
In a small bowl, dissolve yeast in water. In a mixing bowl, combine
squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast
mixture and
1-1/2 cups flour; mix well. Add enough remaining flour to form a
soft dough. Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Punch dough down.
Divide into thirds; roll each third into a 18-in. rope. Place on a
greased baking sheet. Braid ropes together; pinch ends. Cover and
let rise until nearly doubled, about 30 minutes. Combine glaze
ingredients; brush over braid. Bake at 350 degrees F for 20-25
minutes or until golden brown. Remove from pan and cool on a wire
rack.
Robbie IN
Hi Folks,
This is in answer to Ella in CA from the May 19th. newsletter that
wanted suggestions for a classy lunch! I'm 55 yrs. old, & in my
opinion, party sandwich loaves NEVER go out of style. And you can
make them much more sophisticated than the old standby, tunafish,
egg salad, ham salad, chicken salad. Good 'ol Betty Crocker has one
that states "This sandwich loaf will be the talk of the party. Lots
can be said about the delicious shrimp."
Let me know if you're interested in the recipe, as it is rather
long, & I want to be sure it's ok with Nancy ahead of time to print
a Betty Crocker recipe (don't know what book it came in; was
hand-copied to a notebook of my Mom's). I used to belong to a bunco
club, & they ALWAYS loved my sandwich loaves!
Susan/Superior, WI.
Hi Nancy – I absolutely love this newsletter and have been receiving
it for many years. Thank you for all your work. This is for Ella in
Ca. who wanted luncheon ideas. Why not serve brunch like French
toast, waffles, eggs, wife saver casserole, hash browns, croissants
and perhaps a fruit salad. You could even include breakfast sausages
or bacon if you wish.
Jan from (Can)ada
Hi Nancy: There are so many delicious salad recipes posted on this
site, but I don't make them anymore because I found out that mayo
and miracle whip has raw eggs in it and just the thought of eating
it makes me sick now. I am also a vegetarian. Is there anyone out
there that has a good substitution for mayo? Thank you so much.
Agatha (Ontario, Canada)
In the Sunday May 17, 09 newsletter I saw the recipe for a Ginger
Loaf I found an ingredient that I'm not familiar with. It calls for
7 oz/1 cup sultanas. What are sultanas, are they saltine crackers or
something else. The recipe was submitted by Sylvia in Scotland.
Thank you, Barb From Mauston, WI
Here, Illinois we got hit with 5 inches of rain on Friday. Our
basement, which has carpeting, down there, got wet. There is a bad
smell, now, throughout the basement.
Do any of you have suggestions, what we can either spray, or use, to
get out that awful odor.?? Any ideas will be appreciated.
Sue
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