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Debbie this is a pork chop recipe I have made quite a few times.
Dr. Pepper Baked Pork
Chops
6-8 pork chops
1 can tomato soup
1 bottle Dr. Pepper (or can)
Salt and pepper
Salt and pepper the pork chops and place in baking dish. Mix the
soup and Dr. Pepper and pour over chops. Bake in 350°oven until
done.
JL in South Jersey
Somebody wanted a recipe for Cornbread Salad a while ago, and I
found mine. It is so very good - delicious! I only make it when
fresh tomatoes are available.
Cornbread Salad
3 cups coarsely crumbled cornbread
1 cup mayonnaise
1/2 cup EACH: celery, onions, green pepper, pecans, chopped tomatoes
(DON'T leave out the tomatoes!)
1/2 tsp each of Basil and Parsley
Salt and Pepper to taste
1 can drained corn
1 can Pinto beans (rinsed and drained)
Toss all together and chill. Enjoy!
Print this Recipe
Rosemary E
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Hi everyone,
This is for Marge who wanted a salad dressing.
My Mom used equal amounts of vinegar, sugar (she used white, but
brown would also work), and cream and stirred together then poured
over greens, especially homegrown garden lettuce. Sometimes she also
stirred in and equal amount of salad dressing such as Miracle Whip.
I hadn't thought of this in a long time, thanks for the memory.
Melody (Nebraska)
Thanks once again for your newsletter and you stories about DITTO.
My daughter-in-law wants to hear about everything he does. I thank
the response from all your readers. I feel like we are FAMILY. I did
find an aluminum dishpan but I had
already asked FRED"S about one. The did get one in this week. I had
mine since 1955 , the new ones are not that good grade. I am slowly
losing my 50's appliances. This week I plugged my 1953 toaster and
the cord burned up, Hopefully my son can fix the cord. Keep up the
good work and God Bless You and give you good health.
Doris/TN
Looking for information On Nu-Wave Oven as seen on TV. Is it worth
buying? Any information would be appreciated. Peggy, Massachusetts
For the person who wanted porcupine balls made with tomato soup:
Porcupine Balls
1 lb ground beef
1/2 cup raw rice
1 tbsp minced onion
1 tsp salt
1 can (10-3/4 oz) cream of tomato soup
1 soup can water
1 tbsp Worcestershire sauce
Combine meat, rice, onion and salt; mix well. Form meat mixture into
balls. Combine tomato soup, water and Worcestershire sauce and pour
over meat balls. Cover and bake at 350 degrees for one hour.
Italian Chicken
Chicken breasts or legs to suit your number of guests
1/2 cup olive oil
1 cup cornflake crumbs
1/2 cup grated Parmesan cheese
1 tbsp chopped parsley
1 garlic clove, minced or 1 tsp garlic salt
1 tsp salt
1/4 tsp pepper
Marinate chicken in olive oil 1-1/2 hours, turning occasionally.
Combine remaining ingredients. Roll chicken pieces in crumb mixture.
Place chicken in a shallow baking pan. Bake at 350 degrees one hour.
NOTE: If using garlic salt, you might want to cut down, or omit,
salt
Steak And Potato
Casserole
2-1/2 lbs round steak, 1/2" thick
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/4 cup oil
8 medium carrots, scraped, thickly sliced
8 medium potatoes, scrubbed, thickly sliced
1 envelope (3/8 oz) onion soup mix
2 cups water
1 cup red wine
Chopped parsley for garnish
Cut meat into 8 servings. Trim fat and bone. Rub or pound flour,
salt and pepper into steak pieces. In large heavy skillet, over
medium heat, in hot oil, brown meat well on both sides. Arrange meat
in a 3 qt casserole. Place carrot and potatoes slices over meat.
Sprinkle with soup mix and cover with water and wine. Bake in
preheated oven, 350 degrees, two hours or until meat is tender. Skim
off excess fat. To thicken gravy, stir 2 tbsp flour into 1/2 cup
cold water. Stir into casserole. Return to oven for a few minutes.
Before serving, sprinkle with parsley.
grannym IL
Hello everyone. I would like to know how to “desugarize”
honey. For 2 days I have had the plastic jar setting in a pan
of hot water. When it cools a bit, I shake the jar and heat the
water back up and set the jar back in the water. The sugar is not
“melting”. What else can I do? It’s a pint jar and at the price of
honey, I don’t want to throw it out. Also would like to thank all
who gave suggestions for my breakfast board meeting menu.
Judy in Colo
In the May 19th newsletter Catherine was asking about the
New-Wave. We got one for a Christmas
gift from my husbands son. I love it. We use it at least four or
five evenings a week. Everything I have fixed has come out great. I
highly recommend it.
Anne
Hi, Nancy and all the great cooks out there:
In the May 26 or 27 newsletter ML in Ohio wanted a good punch
recipe, and this is one I have used for a long time and I think she
would like it. A very good punch. This keeps in the freezer almost
indefinitely.
Hope you enjoy it. Nell in VA
Banana Punch
First: Boil 6 cups water with 3 cups sugar, then cool.
Make punch::
5 bananas, mashed
1 46-oz. can pineapple juice
1 12-oz. can frozen orange, thawed
Blend bananas with juices. (May be put in blender). Add cooled
syrup. Pour into containers and freeze.
When ready to serve, thaw for 2 to 3 hours, mix with 3 to 4 quarts
ginger ale and serve.
NOTE: Sugar and water may be boiled the day before and refrigerated,
then when you are ready to make punch, it will be cooled thoroughly.
Nell in VA
Debbie--Hope this is what your looking for Dawn/IL
Pork Chops in Tomato
Soup
6 loin pork chops
1 large Spanish onion
2 medium green peppers
1 can tomato soup
1/4 to 1/2 lb spaghetti
Dredge 5 chops in flour seasoned with salt and pepper. Brown both
sides in a small amount of oil. Placed browned chops in shallow
baking dish. Cut 6 (1/2 inch thick) slices of onion; put 1 on each
chop. Cut 6 green pepper rings and place on top of onion slices. Mix
contents of 1 can tomato soup with 1/2 cup water. Pour over chops.
Cover and bake 350 degrees for 1 hour or until chops are cooked
through. Place chops on large platter with a mound of cooked
spaghetti. Pour remaining sauce over spaghetti.
M.L. in Oh
Strawberry Punch
3 cups water
1 can (12 oz) frozen pink lemonade concentrate, defrosted
1 pkg (10 0z) frozen sliced and sweetened strawberries, defrosted
1 can (6 oz) frozen orange juice concentrate, thawed
2 liters lemon lime soda
In large punch bowl, combine lemonade, strawberries, oj and water.
Mix well. Refrigerate until chilled. just before serving pour in
soda. Serve over ice. Can garnish with fresh strawberries.
Dawn/IL
Chinese Cabbage Salad
Unlike most Chinese Cabbage Salad recipes, this one doesn't call for
Ramen Noodles. If you like them in your salad, though, they can
certainly be included. Taste the dressing as it's being prepared.
You may want to add a bit more of something, depending on your
taste.
Serves 10
5 cups shredded Chinese cabbage (napa)
1 1/2 cups frozen sweet peas, cooked, cooled
2 green onions, diagonally sliced
1 medium carrot, shredded
1/4 cup mayonnaise or salad dressing
2 tablespoons sesame seeds, toasted
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
2 teaspoons sugar
1 teaspoon soy sauce
1/8 teaspoon ground ginger
In large bowl, combine first four ingredients. In small bowl,
combine remaining ingredients and blend well. Just before serving,
add dressing to salad; toss to mix and coat.
Another Chinese Cabbage recipe---from Recipiezaar
Linda in TX
For Judy, CO:
Honeyed Mascarpone
8 oz mascarpone cheese
3 tbsp honey
Beat mascarpone cheese and honey together until light and fluffy,
about 5 minutes. Add more honey to taste, if desired. Serve with
strawberries, pancakes, pound cake or pie.
grannym IL
For Jane Ellen and Bob:
Hamburger Pie
1 lb lean ground beef
1 onion, chopped
Salt and pepper to taste
1 can (16 oz) Veg all, drained
1 can (10-3/4 oz) cream of tomato soup
Mashed potatoes
Brown seasoned ground beef and onion in a large skillet. Spoon
vegetables into a 2-3 qt casserole. Add about a tablespoon of the
tomato soup to vegetables; stir. Add remaining soup to skillet and
let ground beef simmer about 10 minutes. Pour meat mixture over
vegetables. Top casserole with mashed potatoes, instant or fresh,
whatever you prefer. Place casserole in a 350 degree oven about 20
minutes. Scoop out all the way to the bottom to get the vegetables.
grannym IL
For Marge:
Cream And Sugar Lettuce
1 head very tender butter lettuce
1/4 cup heavy cream
3 tbsp white cider vinegar
2 tbsp sugar (could use Splenda)
Wash thoroughly, drain and dry lettuce. Break lettuce leaves into
salad bowl. Stir together thoroughly cream, vinegar and sugar. Pour
cream dressing over lettuce and toss gently.
Makes four servings.
grannym IL
For ML in Ohio:
Patio Punch
1 qt ginger ale
6 oz can frozen lemonade
Frozen strawberries
Spoon frozen lemonade into a punchbowl. Add ginger ale and stir to
thaw lemonade. Add frozen strawberries to punch bowl to act as ice.
This recipe easily doubles, triples or whatever you need it to do.
grannym IL
Hi Nancy and Friends - For our Memorial Day picnic I made the
following "Potato" salad, and everyone raved about it. I thought I
would share. Thanks to you and all your readers for wonderful and
tasty recipes and sharing of all kinds!
Jane, Albany NY
Mock "Potato" Salad
3 cans Cannelloni Beans or White Northern Beans - rinse well
1/2 cup diced tomatoes - scoop out seeds
1/2 cup diced green pepper
3 boiled eggs - coarsely chopped
1/2 cup diced cucumber - seeds removed
1/4 cup diced red onion
1 tablespoon parsley
1 tablespoon basil
1 teaspoon dill
1 tablespoon Dijon mustard
Cracked pepper to taste
2 tablespoons Powdered Ranch Dressing
1/4 - 1/2 cup mayonnaise (I use Hellman’s)
Paprika to garnish top
Rinse beans in cool water, drain well and set aside. In a large
bowl, whisk together:
Mayo, mustard, ranch dressing, pepper, parsley, basil, dill. Add
beans, eggs, and veggies, gently mix together. Garnish with paprika.
Chill overnight.
Jane, Albany NY
To any that have lived here in ABQ and eaten this pie you know how
FANTASTIC it is. You can use a crumb crust but regular baked crust
is best.....My daughter's melts in your mouth. My sister-in-laws is
great too!! Me???? I have to use the pre-made
Furr's Cafeteria
Pineapple Millionaire Pie
For fans of cafeteria cuisine courtesy of the Fort Worth Star
Telegram. If you concerned about using raw eggs, please use
imitation eggs such as eggbeaters
Makes 2 pies & Serves 16**Can easily be cut in half
2 cups sifted powdered sugar
1/4 lb margarine or butter, softened (if using margarine, NOT tub or
spread product)
2 large eggs
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 (9 inch) pie crusts, baked
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup canned crushed pineapple, well drained
1/2 cup chopped pecans
Cream 2 cups powdered sugar and butter with electric mixer until
fluffy. Add eggs, salt and vanilla. Beat until light and fluffy.
Spread mixture evenly into two baked pie crusts. Chill. Whip cream
until stiff. Blend in powdered sugar; fold in pineapple and pecans.
Spread mixture on top of filling and chill thoroughly.
Linda C
Nancy, In the May 20, newsletter, I mistakenly left out the addition
of the coolwhip in the Strawberry cracker pudding. I am resubmitting
the recipe in it's corrected form. I'm sorry about the mix up Chuck!
Strawberry Cracker Pudding
1 pkg. strawberry jello (small package)
1 c boiling water
8 oz cream cheese, softened
1/2 c sugar
2 c whipped topping or 1 can evaporated milk, whipped
2 pkg from a box of graham crackers, crushed
1 stick margarine, melted
Combine Jello and boiling water. Let set until thickened, then whip.
(I refrigerated it until it was completely jelled)
Combine cream cheese and sugar. Add to jello mixture. Add Whipped
Topping or whipped evaporated milk. Mix crushed crackers with melted
margarine. Put in a 9x13 baking dish or 9x13 baking pan, saving part
of the crumbs for the topping. Spread jello mixture over the crumb
crust and sprinkle remaining crumbs over top. ( I saved
approximately 1/4 to 1/2 cup for sprinkling over top).
There it is. Sorry about missing the addition of the whipped
topping. I didn't realize until I went back to the recipe that it
had not been added in the instructions. :o) so sorry.
For Chuck in PA. I responded to your question about the cool whip in
the Strawberry cracker pudding before, but it did not appear for
some reason. It does not go on top of the dessert as was previously
mentioned. It goes into the filling with the cream cheese and jello
mixture. Sorry,for the confusion.
Mariann in Kentucky
Nancy, I am so glad your sister in law is doing well, what an awful
thing to happen. Glad you are getting over the sickness that keeps
returning, lots of that this year. I wanted to make the
no knead bread and cannot find the video.
Would any of the wonderful Nancylanders be able to help me and let
me know the date it was in? Appreciate your help in advance. Give
Ditto hugs as he is a special cat.
Continue to keep our Military in your thoughts and prayers.
Thanks, Sher in Pa.
For Bob, looking for recipes for spicy beef jerky. I have this one,
and have not had the opportunity to try it. If you do, please please
please, let me know if it's good. I sounds like what we both may be
looking for.
Jerky
3/4 tsp salt
1 Tbsp Worcestershire
1/4 tsp pepper
1/2 tsp liquid smoke
1 Tbsp Brown sugar
1/2 tsp hot sauce
1 garlic clove, crushed
2 Tbsp soy sauce
1 lb lean meat
Marinate thinly sliced strips for 24 hours and dehydrate, or bake in
slow oven to dry. ( I think I would try just a bit more hot sauce
than this calls for, and maybe a few sprinkles of crushed red pepper
flakes)
Mariann in Kentucky
I am in need of an Italian Potato Salad recipe.
Would like one I could make the night before. Thanks, Boots in Va.
Hi Nancy, and all my food buddies,
I need some suggestions. I am going to try and cook
sauerbraten (fast & easy recipe) and
would like to know what side dishes should go with that?
Help? Thanks
Marge from North (actually sunny today) Alabama
Top 100 Recipe Sites
Hi Nancy,
Dean in Tennessee your Chinese cabbage is one of those vegetables
that has been crossed and further crossed resulting in a X between
Bok Choy, turnip. It was originally a vegetable from Mediterranean
countries. Have a look at this link for more information:
http://www.gardenmosaics.cornell.edu/pgs/science/
I have managed through Scots who have spent lots of time in America
to discover that London Broil is the equivalent
of our Brisket. Brisket is a cheap cut of beef that needs
long and slow cooking. Marinade it with your favourite marinade over
night. As this is a rolled joint, poke a hole in the middle of the
meat and pour your some of your marinade into the middle. Either
cook it slowly in a crockpot or simmer gently on the stove top with
a little water in the bottom of a pan, keeping the water topped up.
Use the juices for your gravy. Cooking time depends on the weight of
the roast. This joint of meat is not suitable for BBQing, it could
be carved and finished off on the BBQ. If cooked right - there isn’t
a roast of beef that can match the taste of brisket/London Boil.
Sylvia <Scotland>
For Dean:
Chinese Cabbage and Napa Cabbage are the
same thing. I personally love this type of cabbage as opposed to the
normal variety. You can use it pretty much in any recipe that calls
for cabbage --- maybe not cabbage rolls -- unless you do like I do
and just make rather a casserole with the ingredients -- as opposed
to rolling them us. Hope this helps.
Linda/TX
I am anxious to try the Turnip Green Casserole
but have a question...do you drain all the liquid from the canned
turnip greens first?
Can't wait to take this to a pot luck at one of our fraternal pot
lucks.
Have a wonderful day.
Fran in FL
Hi Nancy and 'Landers --
I don't send input very often, but I'd be lost without this
newsletter! I've made many, many recipes that I've copied from
members over the years. Thank you Nancy for all your hard (and, I'm
sure) time-consuming work!
For the person wanting a non-ketchup bar-b-que sauce, here is a TNT
recipe that I have used for many years. It's delicious. You can
marinate chicken in this sauce or simply baste it on the meat as it
cooks.
Bar-B-Que Sauce
1/2 cup butter
3/4 cup vinegar
1/4 cup water
1 1/2 teaspoons salt
3 teaspoons sugar
1 teaspoon hot sauce
1-2 teaspoons Worcestershire sauce
Heat all ingredients in a small saucepan on medium heat until
steaming (do not boil). Brush over chicken on the grill, basting
several times as it cooks, until the meat is thoroughly done.
Thanks again, Nancy, for all your hard work. I love this newsletter!
VT Maid in PA
To Susan in WI I would love to have the party loaf recipe, if OK.
Thanks Ella in CA
Several Nancylanders have expressed an interest in canning garden
produce. Today's NYTimes has an article on the renewed interest in
canning and includes a couple of recipes. The online newspaper
requires FREE registration to read its articles. Leah
http://mobile.nytimes.com/2009/05/27/dining/27cann.xml
For Barb in Ohio asking about freezing onion.
You could freeze the diced onion in freezer bags, or containers. But
I have found that they lose their firmness. So if you wanted fresh
onion in a salad or anything of that nature, these would be soggy
and limp. I was wondering if you had tried the dried minced onion
found in the spice section of the grocery store? I use it alot in
things that have to be cooked. Also, I have an onion chopper. One of
the new gadgets on the market that actually does the dicing in one
fell swoop. You place a sliced section on the base and pull the
handle down, and it dices it into the container, just like a French
fry cutter. Mine is a bit harder to use, but the time it saves is
priceless. I purchased mine at Walmart. But have seen them in many
many places.
My girls requested that I send this recipe in. This one isn't
edible, but they sure do have a ton of fun with it. It is there
hope, that some of you out there can share it with your children and
grandchildren.
Silly Putty
In a bowl, mix well:
2 cups elmers school glue
1 1/2 cups water
In a second bowl:
Dissolve 2 level teaspoons of 20 mule team borax in 1 cup of warm
water: add any food coloring desired. Slowly combine the 2 mixtures
and mix together. You may have to use hands to mix thoroughly. Store
in an airtight container.
Mariann, Hannah, Emily and Morgan in Kentucky
A few weeks ago, someone sent in Jewish Coffee Cake using a bundt
pan. The recipe calls for 1 box of Duncan Hines cake mix but it does
not say what flavor/kind. Would that be yellow or white? I'm
assuming yellow but I thought I would check and see if whoever sent
it in could help. Also, can you use egg beaters instead of eggs?
Thanks so much!
Irene in FL
Nancy we had these on Sunday at a gathering that everyone brought
something. One person brought Deviled Eggs, Potato Salad, Baked
Beans and I brought my Brownie recipe. The homeowner had the meats,
buns, catsup, mustard, onion, sliced tomatoes, sweet and dill
pickles, and homemade ice cream. The following Baked Bean recipe is
from her and they are very good.
Alice's Crock Pot Baked
Beans
2, 28 oz., cans chili beans, Hunts
1, 17 oz., can kidney beans
1/3 to ½ lb. bacon, cut up
1 lb. lean hamburger
1 cup catsup
1 medium onion, chopped
¼ to ½ teaspoon mustard
1 teaspoon salt
Brown bacon until half way done, then add chopped onion and
hamburger. Drain. Mix together with beans and other ingredients.
Cook in Crock Pot for 4 to 6 hours on low.
Everyone have a great day. Nancy and 4 legged associate take care
and stay safe.
Susie Indy
Hi Nancy, I am still looking for a good T & T
Sunshine Salad recipe. Do anyone of you great cooks have one
you would share? Thanks so much!
Chris in NM
No-Bake Pineapple Cheese
Pie
A cool and delicious pineapple cheese pie with cream cheese.
1 package (8 oz.) cream cheese ,room temperature
1/4 cup sugar
1 cup heavy whipping cream, whipped
1 can (20 ounces) crushed pineapple, well drained
1 9-inch graham cracker pie shell
Beat cream cheese and sugar together until light and fluffy. Fold in
the whipped cream, then the drained crushed pineapple. Spoon mixture
into the pie shell. Chill thoroughly until filling is set, about 2
to 3 hours. Makes 6 to 8 servings.
Linda C/ABQ, NM
To Dawn/IL who requested recipes for
London Broil
1 London Broil
1 can cream of mushroom soup
1 pkge dry onion soup mix
6 potatoes, chunked
6 carrots, sliced or 1 pkge baby carrots
1 onion, sliced
1 can beef broth
Combine meat and all other ingredients in oven proof frying pan with
cover, or roast pan and cover with aluminum foil. Bake at 350
degrees for approximately
3 hours. Remove roast and slice against grain. Serve with potatoes
and carrots and gravy. Serves 4 to 6 people, depending on size of
London Broil.
Angie/Bflo
Hi Nancy,
This is for Carole who was asking about Caster
sugar. Caster sugar is the British name for superfine sugar.
Some stores in the U.S. sell it. It is finer than regular granulated
sugar but not as fine as confectioner's sugar. If you can't find it
in the store (it usually comes in a box), you can take regular sugar
and process it in a blender or food processor for a couple of
minutes.
Kate in NC :-)
For Shirley
This was submitted a while ago to news letter . Its not exactly what
you were looking for but it's a start.
Sandi
Best Ever Scalloped
Potatoes
4-6 medium potatoes, peeled
1 onion if desired
salt & pepper to taste
2 tsp. instant chicken bouillon dissolved in
1-1/2 cups boiling water
(I have also used regular chicken broth)
3 TBLS. margarine or butter
3 TBLS. flour
paprika to taste
cheese if desired
Slice potatoes and onion and arrange in layers in a greased 2 qt.
casserole dish. (I use my food processor and doubling my recipe,
place in a 9 x 12 dish)
Sprinkle with salt and pepper to taste. Mix flour and butter in
bottom of pan. Simmer and stir just for a minute and add the Chicken
bouillon that has been dissolved in the boiling hot water, or canned
chicken broth will also do. Cook until thick and bubbly over medium
heat. Add heated sauce to potatoes. Sprinkle with paprika or cheese
if desired. (I have used the grated sharp cheddar cheese with good
results). Bake 1-1/4 hours at 350 degrees or until potatoes are
tender.
Sandi
I was wondering, is there any diabetics that uses the Natural
sweetner Stevia? if so any recipes using it? thanks I so enjoy the
newsletter.
Bev
Wondering if anyone has a good recipe for a
brunch punch? Having a brunch wedding shower for my daughter.
Thanks, ML in Ohio
For Dawn in IL (5/26/09 newsletter) regarding
Pat's London Broil
Here is our favorite recipe:
Trim fat from 1 pound of flank steak. Score steak on both sides and
brush both sides of steak with 1 Tbsp prepared mustard. Place steak
in a zip-top heavy-duty plastic bag. Combine 2 TBS dry red wine (I
eliminate this step), 2 TBsp. lemon juice, 2 Tbsp. soy sauce and 2
Tbsp Worcestershire sauce in a small bowl. Stir well. Pour over
steak; seal bag and shake until steak is well coated. Marinate in
refrigerator 8 hours, turning bag occasionally.
Remove steak from marinade; reserving marinade. Place steak on rack
of a broiler pan coated with cooking spray. Broil 5 1/2 inches from
heat 6 to 7 minutes on each side or until desired degree of
doneness, basting occasionally with marinade. Slice steak diagonally
across grain into 1/4 inch slices.
This is an outstanding recipe - I usually cook ours on the grill
rather than the broiler, but either way works great.
Pat in Idaho
To Linda C re canned frosting being whipped.
What a great suggestion. I certainly will try it and soon.
Ella in CA
Chris in NM thanks for stuffed tomatoes with
shrimp. 2 gals cannot eat fish so that won't work. I do
appreciate it tho.
Ella in CA
Sharon Lutts/TN---I was wondering if you could use
Mustard Greens instead of Turnip Greens
in your casserole. Also, would one box of cornbread mix be enough
for 3 cups or would I need to make 2. This sounds so good and I
can't wait to try it as I love greens and I sneak this into my
families meals by saying it's spinach!
Thanks,Dawn/IL
Recipes, tips and suggestions on food related topics. Messages that
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