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.
Good morning Nancy!
You are right, Sylvia <Scotland>, it is so much fun to browse
through the archives and all the different sections Nancy has in her
lead in page for each newsletter! I can always find some great
recipes to make for us! Thanks for all you do, Nancy!
Chris in NM
Just got my box from The Prepared Pantry yesterday with my order! I
just had to order some powdered buttermilk, as Nancy said it is the
best she has ever used. I also ordered a pannenkoeken pan and mix,
plus the raspberry sour cream pancake mix. I also got the sweet
cinnamon burst bread mix. Hope it stays cool for a day or so as I
want to bake!
Chris in NM
Ella in Ca, your oven fried coconut chicken doesn’t list coconut as
an ingredient, but calls for it in the description. How much coconut
should one use? This sounds like a recipe I want to make. DH loves
coconut, so I have learned how to make coconut shrimp. Yum! Corn
starch is the secret to keeping the coconut adhering to the shrimp.
Tempura Coconut Shrimp
Makes 8 servings
1 cup McCormick® Golden Dipt® Tempura Batter Mix
1/2 teaspoon Ground Ginger
1 1/2 cups ice cold water
vegetable oil
4 cups flaked coconut, divided
Corn starch
1 1/2 pounds large shrimp*, peeled and deveined with tails on
1/2 cup orange marmalade or pineapple preserves
2 tablespoons orange juice
2 tablespoons soy sauce
1. Mix batter mix, ginger and water in medium bowl. (Batter will be
slightly lumpy, but keep it thin.) Place 1 cup of the coconut on
large plate. Then place corn starch on another plate.
2. Pour oil into large skillet, filling no more than 1/3 full. Heat
on medium-high heat to 375°F.
3. Dip shrimp, a few at a time, into batter; shake off excess. Roll
in corn starch, then batter, then coconut. Carefully add to hot oil.
Fry 3 minutes or until golden brown, turning once. Drain on paper
towels. Repeat with remaining shrimp, batter and coconut.
4. Heat marmalade, orange juice and soy sauce until liquid. Serve
with shrimp. Posted under Japanese on Nancy’s message board.
Chris in NM
Marcie from Wis., on my jar of bread machine yeast, it gives the
ratio of the little packets vs. the jar. So, yes you could use
either one. I prefer the jar, though, and keep it in the fridge when
not in use.
Chris in NM
Agatha (Ontario, Canada), is this the vegetarian mayo recipe you are
looking for?
Eggless Mayonnaise
3 teaspoon Lemon juice
1/2 cup Soy milk
1/4 teaspoon Salt
1/4 teaspoon Paprika
1/4 teaspoon Prepared mustard
6 teaspoons Vegetable oil
Put all the ingredients except the oil in a blender. Blend on the
lowest speed. Gradually-literally one drop at a time-add the oil
until the mixture starts to thicken. Continue blending until
thickened and smooth. Transfer to a jar and store in the
refrigerator. Makes 3/4 cup
: "This mayonnaise tastes so much like the real thing you'd swear it
has cholesterol, but since it doesn't, feel free to spread it
around!" Caroline in the 7/24/2007 newsletter.
Chris in NM
Barb From Mauston, WI, Sylvia mentioned sultanas once before in one
of her great recipes. It is a type of raisin. I am sure she can tell
you better than I, though.
Chris in NM
New and Updated Pages
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Recipes
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Color Eggs Naturally
Natural Easter Egg Dyes
History of the Easter Bunny
Frugal Easter Basket Ideas
Easter Basket History
Making a Budget
Why Cats Purr
Why Do Cats Rub Their Faces on Things?
Cat Language and How to Understand It
How to Make a Birdhouse
How to Fix Credit Report Errors
What Happens If You Do Not Pay Credit Card Debt
How to Buy a New Refrigerator - Some Helpful Tips
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How to Green Your Refrigerator
How to Save Money - Refrigerators and Freezers
Making a Birdhouse from a Strawberry Basket
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/CA in the May 19th issue wanting a
luncheon menu. I'd serve quiche, fruit skewers or salad and
muffins, along with beverages of choice. Another idea might be
individual chef salads or a scoop of tuna salad on a lettuce leaf,
surrounded by cut up veggies and a fruit salad. Hope this gave you a
few options.
Leasa in Iowa
Agatha (Ontario Canada) - This is in response to your fear that
mayo and Miracle Whip have raw eggs in
them. I did a search and came up with this: If you worried about
getting salmonella, mayonnaise manufacturers use pasteurized eggs
which kills any and all bacteria and viruses present in the egg.
Dar in IA
In the 5/20/09newsletter Agatha (Ontario, Canada) requested a vegan
substitute for mayonnaise. This is what a friend uses; I hope it
helps you. You can also use plain yogurt as an alternative in some
recipes.
Robbie In
Vegan Mayonnaise Substitute
(Egg and Dairy Free)
1/2 cup of soy milk
1/4 teaspoon mustard
2 teaspoons of lemon juice
Dash of salt
1/4 teaspoon of paprika
6 teaspoons of vegetable oil
Combine the soy milk, mustard, lemon juice, salt, and paprika in a
blender. Use a low setting and do not over mix. Slowly add the oil,
one drop at a time. This will cause the mixture to thicken. Once all
the ingredients have been added, mix until a smooth texture is
achieved. As with regular mayonnaise, keep it refrigerated.
Makes about 3/4 cup.
Robbie IN
In the 5/20/09 newsletter Marion wanted to know how many
cups were in ½ pound of uncooked squash.
The answer is there is 1 ¼ cups in½ pound of uncooked squash. There
is 1 cups cooked squash in ½ pound of uncooked squash. I regret the
frustration with the recipe that I submitted for the Butternut
Squash muffins. I hope this helps you.
Robbie In
I'm writing in response to Lindy in Indy's post. I too will have a
large producing garden this year, and I'm looking for
new and interesting canning recipes.
Thanks, Dianne in E. Tn.
To Carolyn in Tulsa - The hot dog roll pudding
is exactly the recipe I was looking for. I have also made it
with leftover cinnamon raisin bread and it was outstanding. Thank
you so much for posting the recipe for me.
NDugan
I have had a George Foreman grill forever.
Cook everything on it but never thought to use it for grilled
sandwiches. Did Reubens on it the other night. Turned out great.
Thanks to all of you ladies for your hints.
Mary Jo in MD.
For Barb in OKC
The Peanut Butter Cake DOES take a 9x13 pan.
Mary in Va
Good morning Nancy and everyone,
In Wednesday's newsletter, Lindy in Indy mentioned that she had a
good Salsa recipe for canning. Lindy,
will you please share it with us. I would like to make some this
weekend. Thanks very much!
AtlantaPat.
This is for Barb From Mauston, WI
Sultana (grape) - Wikipedia, the free encyclopedia
The sultana (also called the sultanina
or sultaninini) is a type of white, seedless grape of Turkish, Greek
or Iranian origin. It is also the name given to the raisin made from
it; such sultana raisins are often called simply sultanas or
sultanis. These are typically larger than the currants made from
Zante grapes, but smaller than "normal"
raisins.en.wikipedia.org/wiki/Sultana_(grape)
Hope this helps. Emma from Montana
To Robbin In
Thanks for the recipe in the 5/10 newsletter for the
Ranch Burgers. I'm
sure my daughter and the kids will enjoy this one. They are having
fun making sliders in their new gadget.
If anyone has any other types of food besides burgers that they can
make in the perfect slider pan, it will be fun experimenting
different foods.
Thanks everyone.
CAMILLE, Commack, L.I., NY
Hello fellow Nancylanders,
A while back someone sent in the recipe for a
Turkey Meatloaf
. I don't remember the date. I ran a copy off and even
made it. It was delicious and very easy.
Now I can't find the copy I made. Can anyone help me find this
recipe again, PLEASE.
Thanks in advance. Linda in ABQ.
To Carolyn WY in 5-19 newsletter, you asked about
mayonnaise that doesn't ruin a recipe.
Previously people complained that , for example, after a couple days
the mayo in their potato salad would appear watered down. This is
because the first ingredient listed on mayo type jars is water now,
not oil. The mayo you are asking about is
Dukes. It is not available in all states. I am from Illinois
and cannot get it here. It's first ingredient is oil. I have found
in three different stores that if I buy the store brand of mayo, the
first ingredient listed is soy bean oil. I used Miracle Whip for as
long as I can remember. I switched to the store brand(s) and no more
watery potato or macaroni salad. I like the flavor too. Check it
out. Read your labels.
Knitter in Illinois.
Agatha (Ontario, Canada) I have a good friend that is
allergic to eggs, she uses
soy mayonnaise. She says it is a pretty
good substitute.
Theresa in MI
Luncheon suggestion for Ella, CA:
Mixed Salad With
Vanilla Pear Vinaigrette
1 cup sliced red onion
2 pkg (10 oz each) Mediterranean-style salad
2/3 cup vanilla pear vinaigrette
1/4 cup chopped walnuts, toasted
Combine onion and lettuce mix in a large bowl. Add vinaigrette and
toss well. Sprinkle with walnuts.
Vanilla-Pear Vinaigrette
15 oz can pear halves in juice
1/3 cup white wine vinegar
1 tbsp honey
3/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp vanilla
Dash ground red pepper
Drain pears, reserving 1/3 cup juice. Combine pears, reserved juice,
vinegar and remaining ingredients in a blender; process until
smooth, about 1-1/2 minutes.
Eight servings.
grannym IL
Onions Neptune
4 medium sweet onions, diced
8 oz sliced mushrooms
1/2 cup butter, softened, divided
2 cans (6 oz each) lump crab meat, drained, divided
3 cups (12 oz) shredded Swiss cheese
1 can (10-3/4 oz) cream of mushroom soup
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp pepper
12-16 slices French bread, 1/4" thick
In a large skillet, sauté onions and mushrooms in 1/4 cup butter
until tender. Remove from heat; gently stir in half the crab meat.
Spread onion mixture in a greased 9" x 13" baking dish. Spread with
remaining crab. Combine cheese, milk, salt and pepper; spoon over
crab. Spread remaining butter over one side of each bread slice.
Place bread slices, buttered side up, over casserole. Bake,
uncovered, at 350 degrees 35-40 minutes or until golden brown.
grannym IL
Date Nut Roll
1-3/4 cup graham cracker crumbs
1/4 lb large marshmallows (16)
1-1/2 cup dates
1/4 cup nuts
3 tbsp maraschino cherry juice
1/4 cup maraschino cherries
2 tbsp cream
Reserve 1/4 cup graham cracker crumbs for coating. Cut marshmallows,
dates and nuts into small pieces and combine with graham cracker
crumbs. Add cherries, cherry juice and cream to bind the
ingredients. Shape the mixture into a long thick roll and roll in
remaining crumbs until coated thoroughly. Wrap securely in wax paper
or aluminum foil and chill overnight or store in freezer for future
use. Slice and top each slice with whipped cream and a maraschino
cherry.
Serves 12.
grannym IL
Home Renovation
How to Buy a New Refrigerator - Some Helpful Tips
How to Practice Proper Care For Your Refrigerator
How to Green Your Refrigerator
How to Save Money - Refrigerators and Freezers
How to Organize Your Home Remodeling Project
Kitchen Remodeling Ideas
10 Tips To Get You Through Your Kitchen Remodel
Kitchen Remodeling Is the Most Popular Home Improvement Project
How to Design the Ideal Kitchen
Kitchen Countertops & Remodeling
Small Kitchen Remodeling Ideas
A short installation guide for countertop
How to Clean a Microwave
I want to thank Mariann in Kentucky for this
Better Cake Mixes recipe. I tried it last night for the first
time and it was wonderful. It baked up into three light moist
layers. The whole family was impressed. Thaks also for the
newsletter and recipes, Nancy. I usually only lurk, but really
appreciate it.
Shirley in Florida
NDugan: I don't blame you for regretting losing the following
recipe. It has become a staple in my house and is filed among my
"classics." A French lady friend of mine (89 years young) always
asks me to make this for her. This was posted in the Nov. 29, 2007
newsletter. (Thanks, Nancy, for keeping up with the indices of old
newsletters. They're still precious, as are you yourself.) Mary Kay
in Manasquan, NJ
In the Nov. 27 n/l Lauren, MD asked for a good bread pudding recipe.
Lauren, I was very skeptical about this recipe, but one time it
turned out I had a pkg. of hot dog buns to use, and decided to make
this pudding. Believe me, it's really good. Of course, I had to
tweak it a bit, as we cooks tend to do sometime.
I added pecans, craisins and raisins.
It was wonderful. Try it, you won't believe how good it is.
Barb in OKC
Here's the recipe:
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
French Bread Pizza Recipe
1/2 pound sausage, browned & drained
1/2 pound sliced pepperoni
1 loaf French bread
30 ounces jar spaghetti or pizza sauce
Sliced black olives
Sliced fresh mushrooms
16 ounces mozzarella cheese, shredded
Optional Toppings: Candied bacon, green peppers, onion, ground beef
Cut bread in half lengthwise. Place on cookie sheets. Cover bread
with the sauce all the way to the edges. Top with sausage and
pepperoni; then with whatever toppings are desired, ending with the
shredded cheese. Bake the bread pizzas 20 minutes at 350 degrees.
Cut into pieces. To freeze, wrap unbaked pizza tightly in foil. Then
freeze. Unwrap and thaw the pizzas before baking.
Last week I made a lemon meringue pie from the Better Homes and
Gardens Cookbook-from the '60's. It used 3 T. flour, 3 T.
cornstarch, 3 eggs and sugar. Enough to make the filling very thick.
I followed the instructions for the creamy filling-boil 8 min. after
it comes to a boil, add eggs and lemon juice and boil another 4 min.
It was very thick when I put it in the crust, topped with meringue
and baked 10 min. according to directions. After it cooled, I put it
in the refrigerator. 3-4 hours later when we cut it, the filling ran
all over the place!! What happened? Did I cook it too long-I think
cornstarch will loose it thickening ability after it is heated for
an extended period. Besides all that, it was way too sweet and you
couldn't taste the lemon (used 2/3 c. lemon juice-I think-whatever
the recipe called for). How do I make a lemon pie that the filling
doesn't run? Thanks for your help.
Connie in TX
Easy Deviled Eggs Tip
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all
broken up. Add remainder of ingredients, reseal, keep mashing it up
mixing thoroughly, cut the tip of the baggy, squeeze mixture into
egg... Just throw bag away when done Easy clean up.
Linda C
To Sue in Illinois - re: Musty smell in basement. I have purchased
Lava Rocks from Lee Valley. May only be available in Canada, not
sure there may be other products out there. They come in a bag and
you hang in basement. I have a 100 year old home and only 1/2 of
cellar is concrete, the other 1/2 dirt. I hung these bags and what
amazing results. My neighbour next door also purchased them, as well
as my good friend. We all agree it is the best! Here is the link
http://www.leevalley.com/garden/page.aspx?c=1&p=10175&cat=2,42194,40727
Greetings from the Near North in Ontario - Brenda
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