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----
Chili Rellenos Casserole
3 (4 oz.) cans diced green chiles
4 C. grated Monterey jack cheese
4 eggs
2 C. milk
1/2 C. flour
Put half of chiles in 9 x 9 Pyrex dish. Cover with half the cheese.
Repeat layers. Beat milk, eggs and flour smooth; pour over. Bake at
375 for 40 to 50 minutes, until puffed, golden brown & firm. Let
rest 10 minutes, then cut into squares to serve. So simple, with
excellent blend of flavors.
Tamale Pie
1 lb. ground beef
1 medium onion, chopped
1/2 C. chopped green bell pepper
1 can Niblets corn, well drained
1 (8 oz.) can tomato sauce
2/3 C. yellow corn meal
1/2 C. milk
2 beaten eggs
1 T. chili powder
chopped olives
salt & pepper
1 C. cheddar cheese, shredded
Fry beef, onions & peppers until tender; drain well. Add remaining
ingredients, mixing thoroughly. Put in casserole & bake at 300 for 1
hour. Cover generously with grated cheese & bake until melted.
Hope you enjoy these as much as we do!
Sandy in Bountiful
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For Judy in Colo, I have been melting honey
by putting the bottle, minus the cap, in the microwave, for about
10-15 seconds at a time until it is liquid again.
Dee in W. Lafayette
Judy in Col in May 29 NL asked how to
"de-sugar" honey. I put mine in the microwave and nuke it for
the shortest amount of time it takes to liquify. Be careful; don't
put the machine on and then leave it. It needs to be watched. I
would start off with around 30 seconds. Of course, this all depends
on the amount of honey you are using. I do this every time I use the
honey, because like you, I don't use it very often.
Barb in OKC
Hi Nancy and all the Nancylanders, I hope everyone is doing well.
Give that Ditto a good scratch behind his ears for me!
This is in response to Judy in Colo. about the honey. Put it in the
microwave and let it cook about 40 seconds. If it hasn't gone back
to beautiful honey, microwave it a little longer. This does work
because I have done it before. Hope it works for you!
God bless,
Sandi Hutson in Jasper, TX
Dawn and Pat wrote about London Broil and Flank
Steak on May 26 and May 28. Most grocery stores seem to
interchange the names of the meat. I always look for the easiest way
to cook. I buy a flank steak and , although I used to prepare my own
marinade, I now purchase Yoshido's Original Gourmet Sauce at Cosco
or Sam's Club. Flank steak is a tough meat, so I tenderize it. I
partially freeze it, which makes it easier to work with. Then, I
take a sharp pronged fork and pierce it about every 1/2 to 1 inch on
both side, pour on the sauce until it's covered, turn it over so it
has the marinade on both sides, and refrigerate it all day. If you
think about it, turn it over once in awhile. Just pop it on the
grill or on the George Foreman grill. Keep it rare and slice on the
diagonal. Leftovers make wonderful sandwiches. Mmm!
Corinne in Pittsburgh
This for Kristin in New Orleans May 25
Baked Beans with Green Bell Pepper and Pineapple
Pineapple Baked Beans &
Beef (CP)
1 pound ground beef (EXTRA LEAN)
28-oz can baked beans
8-oz can pineapple tidbits, drained
1 large onion, chopped
1 large green pepper
1/2 cup barbecue sauce
2 Tbsp soy sauce
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
In skillet, brown beef, drain. Transfer to crock pot.
Add remaining ingredients, and mix well.
Cover and cook on low for 8 hours.
Serve in bowls
Found this on the web have not tried it. Jeanne Wi..
What is a London Broil
London Broil, despite what you might find at the local meat market
is not a cut of beef but rather a method of cooking. It was one of
the first recipes to become popular in early restaurants and so the
name London Broil because synonymous with a cut of meat. Originally
that cut of meat was flank steak, but over the years the name has
been applied to almost any cut of beef that is very lean and less
tender. Hence you might find London Broil being a steak or a roast
that comes from the sirloin or round sections of cattle. This of
course makes the whole thing very confusing. ...
http://bbq.about.com/od/steaks/a/aa101604a.htm
Sharon in Illinois sent in similar information
This is for everyone who has asked about the
Turnip Green Casserole
that was posted in the May 26th newsletter. 1 box of meal mix should
make the 3 cups of cornmeal crumbs. Also, you could substitute
mustard greens or spinach for the turnip greens. Use the juice from
the can in the casserole or at least 1/2 of it. You really need the
juice to keep it from being to dry. I am gonna try this with the
spinach.
Sharon Lutts, TN
Top 100 Recipe Sites
Nancy:
I was happy to see the newsletter of 5/28 regarding
Hummingbird nectar.
I was given a feeder 3 years ago and was given the same recipe many
of your readers sent in.
1/4 sugar to 1 cup water.
I have never seen one hummingbird in the 3 years that I have placed
the nectar, cleaned the feeder twice a week and have looked up info
on flowers and plants they like.
I was told by a friend who is an active member of a bird society
here on Long Island that I will never see one on Long Island. He
told me that they are not known to visit here.
Does anyone know if that is true. Does anyone form the northeast
have any success with attracting the hummingbirds. I would love to
have them visit and feed on my hummingbird feeder.
Please, if anyone from Long Island has ever seem hummingbirds here,
please let me know how to attract them.
CAMILLE, Commack, L.I., NY
For K in Seattle wanting ideas for a wedding reception.
My daughter and I have a catering/event planning service.
Some of the more affordable items clients like are:
Assorted veggie tray/with dips
Assorted cheese tray
Relish tray(olives,pickles,etc)
Sweet and sour meatballs
BBQ cocktail sausages
Pasta salad
Fruit bowl
If you want a sit down meal:
Baked chicken breast, Beef stroganoff/noodle, Any type of pasta dish
Side dishes:
Potato casserole, Roasted red potatoes, Glazed carrots, Green beans,
Tossed salad, Cole slaw
I hope this gives you some ideas
Happy wedding.
Grannygirl in Ohio
Hi Nancy, and you, too, Ditto!
May I ask of Sande in Spring, Texas. How do you make the
orange and raspberry truffles? It sounds
SO good!!!! Any chance you might share this with us, please???
Lauré in No. Hollywood
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!
Rosemary - Omaha, Ne
This is for Mary wanting a sugar free jam. Wall Mart now has the
powder pectin for
sugar free or low sugar jam and jelly. I have never used it
but others have told me it works. I just use the regular. pectin.
Nancy I got both of the news letters and I have been on your list
for years with no trouble but once and the letters went to spam--as
soon as I hit this not spam they came to my mail box. Nancy you
really amaze me. How can you do so much in such a short amount of
time? Take care, we all love you. Jean Cecil VA/FL
<<I just bought some meat (London Broil) at a good price. The only
problem is that this is a tough meat. You need to cook it for a long
period of time. I am looking for recipes! I already made pepper
steak in the crockpot. Can any of you great cooks help me out by
giving me some easy recipes? >>
Dawn, marinate it in olive oil and vinegar with some Italian spices
overnight...or in bottled Italian dressing..before grilling. Or
crockpot with au jus seasoning packet, minced onion and minced
garlic to taste. It will be nice and tender!
Diana in RI
Hi Nancy,
Has your busy schedule settled down? I really don't know how you do
all that you manage to do!
Leah, your link didn't work for me. Canning is non-existent in
Scotland, I was just being nosey, see if it might be worth looking
into. Just got a lot of gobbledigook from your link! On a completely
different matter September01 can't get in touch with you through the
newsletter, but she has posted on the message boards a cry for help
from you. I'm sure Nancy will do her utmost to help you two get
together re webtv. In the meantime, if you think you may be able to
help September01, she posted on this link:
http://whatscookin.proboards.com/
You two could use the personal on the message boards to swap email
addresses. One final comment. Caster sugar
is used in the UK, specifically for easy creaming, meringues and of
course shortbread. I sprinkle a little caster sugar on the top of
sweet flavoured muffins, gives a nice crusty top. My caster sugar
container has a vanilla pod in it constantly. I must think about
getting a new pod. It is neither superfine or icing. We do have
those as well. Jam and jelly makers use superfine because it
dissolves quicker. If you have used granulated sugar for all your
recipes in the past and are happy with the results, just continue to
use granulated. If you are inquisitive, like I am, and want to
compare results, pulse some ordinary granulated sugar in your
processor, magic bullet etc - two pulses should be sufficient.
Sylvia <Scotland>
Crockpot This for Kristin in New Orleans May 25
Crockpot Pineapple Baked
Beans & Beef
Found this on the web have not tried it. Jeanne Wi..
I made the Brownie Muffins last week for
a senior group, I used Spice Cake mixes to which I added raisins,
one batch I made muffins and the others I made 3 pans (7 x 11) and
drizzled a powered sugar glaze over them. They all raved about them,
but the muffins were a hands down and the coffee cake (?) I was told
didn't have enough substance to it.
You know seniors, they are the best critics (I should know I am in
that group). So the spice cake and raisin muffins are a keeper.
Next month I am going to try the yellow cake mix with walnut nuts
and a streusel topping. If anyone has tried this, I certainly would
appreciate your in put, but for the coffee cake I think I'll stick
to a conventional recipe.
JL in South Jersey
Ella/CA---5/26 newsletter
Easy Tamale Pie
2 T. oil
1 onion, chopped
1 pound ground beef
2 c. canned tomatoes (303 can)
2 c. cream -style corn (303 can)
1 c. milk
1 c. uncooked yellow cornmeal
1 1/2 Tablespoon chile powder
1/2 cup ripe olives (opt)
1/2 pound Monterey Jack cheese
In a heavy skillet, heat oil and cook onion till soft. Add beef and
cook till lightly browned. Stir in all ingredients, except olives
and cheese. Mix well. Add olives, cover pie with chunks of cheese.
Cover and cook on top of stove over low heat, about 20-25 minutes.
Makes 6-8 servings.
Note: I omitted the olives and hope you enjoy this. I also have a
Tamale Pie recipe using Masa if you are interested.
Doris/TN.
In an e-mail dated May 25, Debbi from So. Oregon requested a recipe
for mango salsa. this is a TNT recipe. very good. enjoy
barb from fl.
Avocado, Tomato and Mango Salsa
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced (can use canned or green
peppers)
1/2 cup chopped fresh cilantro (can use fresh parsley)
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno,
cilantro, and garlic. Stir in the salt, lime juice, red onion, and
olive oil. To blend the flavors, refrigerate for about 30 minutes
before serving
Barb from FL.
i Nancy,
Some time ago we tried to help a lady who was looking for an icing
tool. She had hand problems, think it was arthritis and she wanted a
metal one. This all sounds a bit convoluted, but I can't find the
quest and can't remember who she was. The Prepared Pantry are today
offering a 9 piece icing set with 50% off which sounds exactly what
the lady was looking for. If she goes to:
http://www.preparedpantry.com/decorating-set-with-eight-tips.aspx
I hope this helps.
Sylvia <Scotland>
Corn Dish
1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 cup sour cream
1/2 cup margarine
1 box Jiffy Corn Bread mix
salt & pepper, to taste
1 cup cheese, your choice
pimento & onion, to taste (optional)
Combine first 5 ingredients. Fold in corn bread mix and blend. Stir
in cheese and onion. Pour in greased casserole. Bake at 350° for 35
minutes.
JL in South Jersey
Sour Cream Raisin Pie
1 cup sour cream
1/2 cup sugar
3 egg yolks
2 tablespoons cornstarch dissolved in cold water
2 tablespoons vinegar (white)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup steamed raisins (see note)
Cook all but raisins until thick and smooth. Drain raisins and add
to rest of recipe. Pour into 9" baked pie shell. Make meringue.
Brown. (Nuts are optional)
Note: I sit my raisins in boiling water to cover for 5 minutes.
JL in South Jersey
Print this Recipe
For Kristin in New Orleans:
A favorite recipe for all our family barbeques is:
Hawaiian Baked Beans
10 oz. can pineapple chunks, partially drained
2 1 lb. cans pork & beans, well drained
1 1/2 T. Worcestershire sauce
1/2 C. brown sugar
1/3 C. catsup
1 onion, finely chopped
1 green pepper, diced
Combine all in 2 qt. casserole & bake, uncovered at 300 for 2 hours,
or 375 for 1 hour. A great combination of flavors, and there is
never any left. (I usually double it.)
Sandy in Bountiful
Nancy, this is a corrected recipe for Irene in FL
Sorry for the omission, Irene.
Jewish Coffee Cake
1 box Betty Crocker Super moist YELLOW cake mix
1 package vanilla pudding (not instant)
4 eggs (I do not use egg beaters)
1/2 cup Wesson vegetable oil
1 1/2 cups sour cream
2 tsps vanilla
Mix ingredients on medium speed.
Topping:
2 tsps cinnamon
2 tsps cocoa
3/4 cup sugar
3/4 cup chopped nuts
Put 1/3 batter in greased Bundt pan. .
Sprinkle 1/3 of the topping and repeat twice more. Bake at 350 deg
for one hour. Cool in pan.
Florence, IL 5/12/09
Nancy, this is for Orlena in Illinois' she was looking for dry rubs
for meat to be put in a smoker.
Dry Herb Seasoning for Meats TNT
1 Tablespoon onion flakes
1 Tablespoon onion powder
2 teaspoons ground thyme
2 teaspoon salt
1 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 teaspoon dry chives
1/4 teaspoon sugar
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Poultry Seasoning
1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
The first recipe is from a friend of mine and I think the other two
came from CopyChat.com
Kay in N.C.
This is to ML in Ohio regarding the Banana Punch that Nell in VA
sent in. I have this punch recipe and I can vouch for how good it
is. It came from an in-law of my sister. Not too sweet like a lot of
punches, very refreshing. I can't say enough about how good that
punch is.
Tina in GA
I just made the Turnip
Green Casserole. It was delicious. My entire family
loved it.
Betty G
BOB/ 5/27 newsletter
Beef Jerky
1/2 pound lean boneless meat, partially frozen
1/4 c. soy sauce
1 T. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke flavored salt
Trim, discard all fat, slice into 1/2 to 1/4 in. thick strips, about
1/2 in wide and long as possible. Combine all ingredients, stir till
dissolved. Add meat strips, mix till coated
Meat will absorb most of liquid. Cover, refrigerate overnight.
Remove meat, shake off excess liquid.. Lay strips close together,
not over-lapping on oven racks. Set oven to 150-200. Dry for 4-7
hrs. (5 hrs. for chicken or turkey) meat will turn brown, feel
leatherly. Pat off beads of oil. Cool, store in air tight container.
Bob, it has been years since I made this. If you want taste to be
hotter, add some red pepper flakes or hot sauce or anything to give
you the taste you are looking for. I hope you enjoy this. I made
this for my sons.
Doris/TN.
I just bought a huge head of Chinese cabbage
at the store today. I prefer it to lettuce for salads and have found
it keeps better and longer than any lettuce.
It is also good in stirfries and sandwiches.
Barb in N CA
I've seen several emails in the newsletter about the
quality of mayonnaise. I, too, have
noticed a difference in the consistency. It's just not as thick as
in years past. Well, I usually buy Kraft as I prefer it to
Hellman's. I live in New Mexico and lots of products are labeled in
both Spanish and English. There is a translation in small letters,
so you know what you're getting no matter what language you speak. I
was in Wal Mart and bought a jar of "Mayonesa". I started to use it
a couple of weeks later on a BLT and noticed that the texture was
thicker. Also it tasted slightly more tangy. It was good, but not
the same as my normal Kraft mayonnaise. Then the light bulb went off
in my head and I went to look at the jar. My "Mayonesa" also said "Hecha
Con Jugo De Limon". So what I had bought was Mayonnaise with lime
juice. I don't know if it's made differently because of the lime,
but maybe some of you may want to try it. I would not have guessed
it had lime in it if I had not read the label (finally).
Diane in Albuquerque
Mongolian Beef
Cabbage Rolls
Based on Mongolian Beef. I wanted to see what would happen with Napa
cabbage rolls on my grill. The results, according to my wife and my
own opinion were very tasty.
SERVES 4 -6 (change servings and units)
500 g lean ground beef
5 cups finely shredded Chinese cabbage
2 teaspoons sea salt
1/4 cup vegetable oil
2 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 teaspoon malt vinegar
1/2 teaspoon sesame oil
1 small carrot, peeled and finely sliced
1/2 medium red pepper, finely sliced
3/4 cup finely sliced green onion
marinade
dry sherry
light soy sauce
cornstarch
garlic clove, finely diced
sesame oil
Combine ground beef with marinade ingredients in a large bowl,
cover, and leave to marinate in the refrigerator for 30 minutes.
Separate about 10-12 cabbage leaves and blanch in boiling water
until soft. drain and let cool or rinse with cold water. Heat 2
tablespoons of the oil in a hot wok until surface seems to shimmer
slightly. Toss in reserved cabbage, carrot and pepper and stir-fry
for a further minute. . Stir through scallions, reserving just a
little to garnish, and remove from heat.
Allow vegetables to cool. Take a cabbage leaf, spread an ounce or so
of the meat mixture on it, add vegetables and roll. seal with a
toothpick soaked in water. Brush with oil or spray w cooking spray.
Place on grill over direct medium low heat. cook about 10 minutes on
each side. Serve with rice noodles, and chili garlic sauce and/or ht
mustard. Cabbage roll recipe using Chinese Cabbage from Recipiezaar
Recipe #290848
Linda R
Hi to all in Nancy and Ditto land. Bob, in the 5/25 newsletter, you
asked for some meat and potato recipes. Here's three to start with,
Rita
Italian Heritage
Casserole
6 med potatoes, peeled and quartered
1 sweet red pepper, cut in strips
1 med green pepper, cut in strips
1 tsp dried oregano
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
6 boneless skinless chicken breast halves, cut in chunks
1 pound sweet or mild Italian sausage, cut into 1" pieces
Arrange potatoes and peppers in a greased 9 x 13 baking dish.
Combine seasonings; sprinkle 1/3 over vegetables. Layer chicken and
sausage over vegetables; sprinkle with remaining seasonings. Cover
tightly with foil. Bake at 425° for 30 mins. Reduce temperature to
375° and bake 30- 40 mins longer
Rita
Apple, sweet potato
sausage bake
4 c apples, peeled, sliced
4 c sweet potatoes, peeled and sliced
2 tsp onions, minced
3/4 c apple juice
3/4 c maple syrup
1/2 c butter, melted
12 brown and serve sausages
Layer the first three ingredients in a greased 2 qt casserole.
Combine juice, syrup and butter and pour this over top. Cover and
bake at 350° for 1 hr. Remove and put sausages on top and bake an
additional 15 - 20 mins.
Rita
Sausage Potato Supper
2 small red potatoes, cubed, boiled and drained
1 small zucchini, sliced
1/4 to 1/2 tsp garlic salt
1 Tbl butter
1/2 lb smoked sausage, sliced
4 Tbl parmesan cheese
1/8 tsp pepper
Saute the zucchini, garlic salt and butter. Add the sliced sausage
and potatoes. Sprinkle with parmesan and pepper.
Rita
ML in Ohio
Easy Brunch Punch
Make a ring to float on the punch ahead of time. In a ring mold
empty 1 can pineapple juice and 1 drained bottle of maraschino
cherries and freeze until ready to use. Before guests arrive unmold
and float on top of Pina Colada Punch.
Mix together in a Punch Bowl:
2 bottles of 7UP or Lemon Lime Soda
(Can also replace with 2 bottles of Orange Soda)
1 can cream of coconut (not coconut milk)
2 cans pineapple juice
Add ice ring and enjoy!!!!!
Judy/Buffalo
For Dawn/Il in the May 27th newsletter. I am sure you could use
mustard greens or just use spinach to make this. I never thought
about using either one, but I am gonna try spinach for sure. I
really think 1 box of mix will make enough bread, you could always
make 2 to be sure you have enough. Sure hope you and your family
enjoy this. We have this at a lot of our family get togethers.
Sharon Lutts,TN
This is for ML OH, who in the 5/27/09 newsletter wanted punch
recipes for her daughter’s wedding shower. This is a wonderful
recipe and so easy to make. It is a punch that everyone likes. The
recipe originally appeared in a 2005 newsletter and was submitted by
Kim in Streetman TX .
Robbie IN
Sherbet Punch
I used to use this for wedding receptions that we catered. Everyone
loved it, and the nice thing is you can color coordinate it with
your color scheme.
1/2 gallon sherbet in large punch bowl with one 2 liter bottle of
sprite or 7-up and a sprinkling from a pkg of unsweetened kool-aid
like we used to get for a nickel. LOL Stir well until that sherbet
is mostly melted. Then add another 1/2 gallon of sherbet along with
two more 2 liter bottles of pop. This gives you a wonderful punch.
As it gets lower in the bowl, just add some more sherbet/7-up. (the
kool-aid takes away a bit of the sweetness, adds color and flavor.
You do NOT add the sugar or water to the kool-aid).
Even the men came back for more, so you know it was good.
Raspberry sherbet/raspberry kool-aid; orange sherbet/orange kool-aid;
lime sherbet/lime kool-aid; or just plain pineapple sherbet for
white with no kool-aid.
You name it, you can do it.
Kim in Streetman TX resubmitted by Robbie In
This is for Linda who in the 5/25/ 09 newsletter was searching for a
moist pound cake using a cake mix. You did not specify what flavor
of cake you wanted. I have several other recipes for a lemon cake
and a banana cake that I will send later this week or next week.
Robbie In
Chocolate Pound Cake
1 box chocolate Instant pudding
1 box Devil's food cake mix
1 (12 ounce) package chocolate chips
1 3/4 cups milk
2 eggs
Combine pudding mix, cake mix, chips, milk and eggs in bowl. Mix by
hand until well blended, about 2 minutes. Pour into greased and
floured 12-cup tube or Bundt pan. Bake at 350 degrees F for 50 to 55
minutes, or until cake springs back when lightly pressed with
fingers. Do not over bake. Cool 15 minutes in pan; remove from pan,
and continue cooling on rack. Note: I have found it best to
immediately remove the cake from the bunt pan that I use in order to
prevent sticking.
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.
In the 5/24/09 newsletter Kristin in New Orleans wanted a recipe for
baked beans with pineapple and green peppers. This may be the recipe
for which she is searching. It is from a 2004 newsletter. I regret
that I no longer have the name of the individual who originally
submitted it.
Robbie IN
Baked Beans with
Pineapple for Crockpot
Robbie IN
This is for Kay, Seattle , in the 5/24/09 newsletter.
Congratulations on the upcoming wedding! I did most of the food for
our oldest son’s wedding reception, but it was small compared to
your 200- 250 guests. We also did a welcome home party to celebrate
our youngest son’s safe return from Iraq in 2005 and we had 100
guests. What you are hoping to do can be done, but here are my
suggestions.
First determine where you are going to have the reception, if you
have not already done this. Some hotels and banquet rooms will not
allow you to bring in your own food or beverages. If you are going
to do the food yourself, recruit family, neighbors and friends to
help, other wise I fear you won’t get to enjoy the day. This could
be their gift to the bride and groom. Pick as many menu items as you
can that can be prepared a day or two ahead, or even prepared ahead
and frozen. You may want to buy some of the food already prepared at
a wholesale club like Sam’s Club or Kosco. You will probably need to
rent buffet servers for the large group you are having, especially
for the hot food. Here are 2 recipes that will give you an idea of
the amount of food you will need to prepare. You can go to
www.allrecipes.com and use their feature to adjust the size of a
recipe to the amount of people you plan to serve. You can select one
of their many recipes and change the servings to 200 or 250 to get
the amounts you will need. I know others in this group have also
cooked for a crowd, so hopefully they will add to my suggestions and
comments. Let us know what you decide, and if we can be of more
help, once you choose your menu.
I think I still have the names of other web sites that give recipes
and tips for cooking for a crowd. If I find them I will send them in
later this week.
Robbie In
In the 5-26-09 Newsletter Ella in Ca was looking for a Chile Relleno
Casserole recipe. This is a TNT that my sister has made forever. She
gave me the recipe and I have made it for my family many times.
Pat So. Cal.
Chile Relleno
Casserole
2 (4 oz) cans Ortega Whole Green Chiles
2 cups (8 oz.) shredded jack cheese
1 cup flour
1 teaspoon garlic salt
1/2 teaspoon each, dry coriander and oregano
1 cup milk
2 eggs
1 (7 oz.) can Ortega Green Chile Salsa, heated
Split chiles and open flat. Arrange one half of the chiles over
bottom of a 9X9X2 inch baking dish. Cover with cheese. Top with
remaining chiles. In one quart measuring cup or bowl, beat remaining
ingredients, except salsa, until smooth. Pour over chiles and
cheese. Bake in preheated 450°F oven for 35 minutes or until puffed
and brown. Serve with salsa. Serves 4 to 6.
Pat So. Cal.
Chris NM was wondering if cream cheese or cottage cheese was used in
the Sunshine salad that she recently had. My recipe uses cottage
cheese.
Robbie IN
Sunshine Salad
1 lb. small curd cottage cheese
8 oz. can crushed pineapple, well drained
1 c. mandarin oranges, sectioned and cut into pieces
2/3 c. chopped pecans
1/2 c. grated coconut
9 oz. Cool Whip
3 oz. pkg. orange gelatin (dry powder)
Blend together the cottage cheese, crushed pineapple, mandarin
oranges, chopped pecans, coconut, and whipped topping. Sprinkle dry
gelatin over this mixture and fold in well. Spread mixture in an 8 x
8 inch serving bowl or pan, cover and refrigerate overnight. Serve
on romaine lettuce leaves.
Robbie IN
My grandchildren love eating fresh apples for a snack. I am looking
for a recipe for peanut butter dipping sauce for them to use for
their apple slices. I'm sure someone in Nancyland will have a good
recipe.
Vicky, TN
What a swell site Nancy.
This is for Debbi
found your web site because I am looking for a recipe for mango
salsa. Do you know of one? I am in So. Oregon and my name is Debbi.
Thank You!
Cooking With Jean
http://www.cookinwithjp.com/
This can be processed in canner 10 mins
Mango Salsa Recipe
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How
to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste
if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Combine all of the ingredients in a bowl. Season to taste with salt
and pepper. If the salsa ends up being a little too hot or acidic
for your taste, you can temper it by adding some diced avocado.
Here is a great potato recipe. We love it and it is so easy to make:
Cheesy Potatoes
Peel and cube 3 or 4 potatoes, put into a medium size casserole
dish.
Sprinkle with chicken seasoning, About 4 TBS or enough that potatoes
are lightly red in color
Pour about 1/4 cup of water into dish.
Take a squeeze bottle of margarine and put about half the bottle
over the potatoes. Cover dish with foil and bake in oven at 400
degrees til potatoes are tender. Take from oven and sprinkle 1 cup
of chopped ( Velveeta) cheese over and put bck into oven till cheese
melts.
Sharon Lutts,Tn
This is for Linda C, in the May 25th newsletter who wanted a recipe
for Watermelon Rind Pickle recipe
Watermelon Rind
Pickle
7 pounds watermelon rind, peeled
2 1/2 quarts water
1/3 cup salt
6 1/2 cups brown sugar
2 cups vinegar
1 cup water
1 tablespoon whole cloves
2 cinnamon sticks
2 lemons
Pare off the outer green from watermelon rind and cut in 1-inch
squares. Put in large bowl and pour over them the salt and water
mixed. Let soak for three days. Drain and let stand in fresh water
for one hour.
Make a syrup of sugar, vinegar, water and spices. Cut the lemon
(rind and all) paper thin. Put melon and lemon into hot syrup and
boil until watermelon is clear. Seal in jars.
hope this is what you want
Sharon Lutts,Tn
Breakfast Drinks:
Citrus Zinger
2 small tangerines, peeled
1 small pink grapefruit, peeled
2 small oranges, peeled
1/4 oz. liquid ginseng
Juice tangerines, grapefruit & oranges. Add ginseng and mix well.
109 Cal. 0 mg. cholesterol
Athena in DE
Tropical Mimosas
1 1/2 c. unsweetened tangerine juice blend, divided
1 1/2 c. unsweetened peach juice blend, divided
1/2 c. water
16 fresh mint leaves
1 c. orange-flavored sparkling mineral water, chilled
1 1/2 c. frozen unsweetened peach slices
1 c. champagne, chilled
Fresh mint sprigs
Combine 1 c. tangerine juice, 1 c. peach juice & 1/2 c. water; stir
well. Pour juice mixture into ice cube tray, place 1 fresh mint leaf
in each compartment of tray. Freeze until firm.
Combine remaining 1/2 c. peach juice, 1/2 c. tangerine juice,
sparkling water, and frozen peaches in container of electric
blender; cover & process until smooth, stopping once to scrape down
sides. Add
champagne, and stir well. Place frozen juice cubes in glasses; pour
champagne mixture over frozen
juice cubes. Garnish w/ fresh mint sprigs. Serve 5 (1 cup) servings
0 calories from fat.
Athena in DE
Grape Shake
1 c. concord grape juice
1 small ripe banana
1 envelope unflavored gelatin
1 T. frozen pineapple-orange concentrate
Combine all in blender. Blend several seconds. Makes 1 1/2 cups.
Athena in DE
Brunch Punch
1 can (6 oz) frozen pineapple-orange juice concentrate
6 oz. vodka
6 oz. apricot or peach brandy
6 oz. cracked ice
1 bottle (28 oz) club soda, chilled
Combine concentrate, vodka, brandy & cracked ice in blender & blend
until smooth. Pour into large stemmed glasses & fill w/ soda.
Athena in DE
Orange Mojitos
OJ w/ no pulp
Club soda
Mint
Orange-flavored vodka (optional)
2/3 of pitcher fill w/ orange juice, 1/3 plain club soda. Chop
handful fresh mint leaves & add to pitcher. Stir vigorously. Serve
in tall glass over ice w/ straw. May add shot of vodka to each
portion.
Athena in DE
Linda in the May 25 newsletter was looking for a Pound Cake recipe
using a cake mix. Here are 2 of mine ... hope it's what she's
looking for.
Barb in San Diego
Blueberry Pound
1 pkg. Duncan Hines Butter cake mix
8 oz. cream cheese, room tem.
1/2 c. oil
3 eggs
2 c. fresh blueberries
Preheat heat oven to 350 degrees.
Combine cake mix, cheese, oil and eggs and beat until smooth. Gently
fold in blueberries. Spoon batter into 10 inch tube pan and bake for
1 hour or until toothpick inserted in center comes out clean. Cool
on rack for 15 minutes then remove from pan.
Pound Cake From A Cake Mix
1/2 c. butter, room temp.
1 c. sugar
3 eggs
2 t. vanilla
2/3 c. water OR buttermilk
8 oz. sour cream
1 box cake mix (yellow OR butter recipe)
1 c. flour
Preheat oven to 350.
Beat butter and sugar until fluffy.
Add the eggs one at a time, beating well after each one. Stir in the
vanilla, then the water OR buttermilk and sour cream, beat well. Add
cake mix and flour, beat well.
Pour batter into a tube or bundt pan and bake for 1 hour or until
done. Cool on rack for 15 minutes then remove from pan.
Barb in San Diego
This is for Ella in Ca who wanted a tamale pie recipe. This uses
corn, but I don’t see why you could not use creamed corn, if you
prefer it. This recipe may also be of interest to Jane Ellen, who in
the 5/27/09 newsletter was looking for additional ideas for feeding
her children, who like anything with hamburger in it.
Robbie In
Tamale Pie Casserole
from Tona
1-1/2 lb. hamburger
1 med. size onion
2 c. Diced tomatoes
1 sm. cans tomato sauce
2 c. whole kernel corn
1 c. sliced ripe olives (optional)
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 clove garlic, minced
1/4 c. green pepper, chopped
Topping:
1-1/2 c. milk
1/2 c. cornmeal
2 tbsp. butter
1 tsp. salt
2 eggs, lightly beaten
1 c. shredded cheese
Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green
pepper and seasonings and cook for about 20 minutes. Pour into well
greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until
thick. Add the eggs and cheese; mix well and pour over meat mixture.
Bake until top is browned at 350 degrees, about 45 minutes to 1
hour.
From Tona in Bama Robbie IN
This is for Marge from North Alabama in the Thursday,
May 28th newsletter
regarding side dishes to serve with sauerbraten. You could serve
sauerkraut mixed with bacon fat and/or bacon pieces, brown sugar,
and onion; spaetzle (which are German dumplings) found boxed in some
grocery stores (Wegman's); red cabbage (sweet/sour); or potato
pancakes.
Enjoy! Joan in Linden, NJ
Hi!! I saw an orange juice cake the other day.
The lady would not give me the recipe. Would anybody in Nancyland
have this recipe.
Florence in Indiana
Judy in CO requested help with desugarizing a jar of honey. I found
this info on the Bee Pure honey site.
http://www.beepurehoney.com/recipes.html
Since the warm water isn't working, maybe the microwave instructions
will help.
Leah
"Crystallization is the natural process in which liquid in honey
becomes solid. If your honey crystallizes, simply place the honey
jar in warm water and stir until the crystals dissolve. Another
method to rectify crystallized honey is to place the honey in a
microwave-safe container with the lid off. Microwave it, stirring
every 10-15 seconds for a honey bear and 30 seconds for a 1 lb.
container and Hex Jar, until the crystals dissolve. Be careful not
to boil or scorch the honey who wants to eat burnt honey? Keep an
eye on your container in the microwave!"
Re; Sweet Pickled Watermelon Rind. My recipe had gone into hiding so
had to search for a couple of days before I found it. Then when I
sat down to type it, I found that Judy in PA had already submitted
the exact recipe. Let me tell you, it is an excellent TNT recipe and
I thank the lady who requested it for giving me the encouragement to
locate mine. Try to buy a watermelon that has a thick rind. The only
thing that is different in my recipe is that I refrigerate the rind
covered with syrup overnight instead of allowing it to set out. I do
not process mine in a boiling water bath. Since the rind and syrup
are boiling and is placed into sterilized jars, I just tighten the
lids then turn the hot jar upside down on a clean dishtowel for
about 5 minutes. When the jar it turned right side up again, the lid
will seal and you will hear it 'pop'. Of course, if you feel better
about processing, then go ahead and do that. When a pint jar of
pickled watermelon rind is opened it never lasts more than 1 day at
my house.
Peg in East Tennessee
Proud Grandmother of an American Soldier just home from Iraq.
Sunshine Salad
1 (3 oz.) pkg. lemon or orange flavored Jello
1/4 c. celery, chopped
1 sm. can crushed pineapple, drained
1 c. carrots, shredded
1/4 c. chopped pecans; optional
Dissolve Jello in 1 cup boiling water. Drain pineapple and reserve
syrup. Add water to syrup to make 1 cup. Add to Jello and chill
until partially
set. Fold in pineapple, carrots, celery, and pecans (optional).
Chill until set.
Judy in PA
No Knead Bread Recipe: so easy a 4-yr old can make it!
http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/
This is for the person who was requesting the video of the "No Knead
Bread Recipe" video.
Janis in Missouri
Hi Everyone,
I have an unusual request not related to food.
My husband and I live, full time, in an RV. We would like to
someday, settle in a 55+ Community where they have all kinds of
activities, pool, hot tub, etc.
We were thinking of Tennessee. We don't know too much about the
State except for Knoxville, & Nashville.
Does anyone out there know of any Retirement Communities in
Tennessee that we can check out?
Thank you for all your help, Barb from Fl
A Few Cooking Tips
Meatballs Made Easy
Keep your hands wet when making meatballs. This will help keep the
meat from sticking to your hands.
Like Juicy Burgers?
Add one egg white, stiffly beaten, to each pound of hamburger.
Baking Secret
Think round when baking a cake. Round pans instead of square help
eliminate overcooked corners.
Fluffy Eggs
For fluffy eggs, use water, NOT MILK, when making scrambled eggs or
omelettes. Milk doesn't blend with the eggs and will make them
watery. Water makes them fluffy.
Linda C
Nancy, love your newsletter and love reading about Ditto too.
This is for Cathy from your May 27th newsletter requesting Wilted
Lettuce Dressing. I have made this for years and my family and
friends like it a lot better than using bacon grease for wilting
lettuce.
Wilted Lettuce Dressing Or Gravy
1 egg (beaten)
1/4 cup vinegr
2 teaspoons margarine
1/2 cup sugar
1 teaspoon flour
1 tablespoon honey
Place all ingredients in medium saucepan, bring to a boil and stir
constantly until thickened, and smooth, this only takes about 5
minutes. Be sure to start with a cold saucepan and all ingredients
added in the beginning. Pour hot dressing over lettuce, chopped
green onions, chopped boiled egg, bacon bits, sliced radishes or
whatever you like in the lettuce.
Toss and enjoy.
Dianne - Tennessee.
Nancy and all I will not be on line until sometime of the week of
June 13th. My DH had a stress test today, Friday, 5/28 and didn't
pass. He has blockage in one side of 90 to 95% and on the other side
he has 75 to 80% blockage. I was told that he would have died this
week-end. We are so glad that he had the test done today. The
hospital is in the North side of Indy and we live on the far South
side. Please keep Barry and Susie in
your daily prayers. Thank you so much.
Everyone have a great day. Nancy and 4 legged associate take care
and stay safe.
Susie Indy
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