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.
Italian Potato Salad
6 med. sized potatoes
1/3 c. light olive oil
1/2 c. Heinz gourmet fine wine (red) vinegar
1 clove garlic, finely minced
1/2 red Bermuda onion, finely chopped
1 tbsp. parsley
1 tsp. salt
Cook potatoes until fork tender (do not overcook). In a large jar
with top, pour olive oil, vinegar, garlic, parsley, salt and onions.
Shake jar thoroughly, place in refrigerator. When potatoes are cold,
cut in small cubes and before ready to serve, add contents of jar
and mix thoroughly.
Judy in PA
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Good morning Nancy, I know my answer is long. Please break it up as
you see fit. Thanks!
Sher in Pa. is looking for the video for the no knead bread in the
5/28 newsletter. Sher, here it is!
This is for Susan in WV. Here is the link for Martha Stewart No
Knead Bread.
http://www.marthastewart.com/
NanCee Maynard in the 3/2/2007 newsletter. NOTE: This was also
posted in the 2/8/2009 newsletter by Judy/Buffalo.
Chris in NM
Boots in Va. here is your Italian Potato Salad.
http://www.italianfoodforever.com/
I don’t know if we can post from here, so I am just including the
link.
Chris in NM
These are from the 5/27 newsletter.
Thanks so much Robbie IN for your version of sunshine salad! I have
had this one before, but I thought it had shredded carrots in it,
too. Guess not, it was shredded cheddar! LOL Ladies and Gents, this
is a great salad! Chris in NM
By the way, the lady who brought the salad in for our potluck gave
me her recipe. I have yet to see one like this! Are there several
different ways to make the salad?
Sunshine Salad T & T
1/2 cup sugar
1 cup crushed pineapple including juice
1 (3 oz.) Lemon jello
1 cup boiling water
1 cup whipped cream
1 cup grated mild cheddar cheese
1/2 cup chopped pecans
Bring sugar and pineapple to boil and set aside. In 8x8 Pyrex dish
dissolve Jell-O in boiling water, add pineapple mixture, mix well
and refrigerate until partially set, then add whipped cream, cheese,
and nuts. Mix well, and refrigerate until set.
Chris in NM
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Debbie is looking for a recipe for pork chops with tomato soup.
Debbie, I have made this many times and we both love it. Could this
be it?
Skillet Sweet & Tangy Pork Chops
From: Campbell's Kitchen
Serves: 4
1 tbsp. vegetable oil
4 pork chops, 1/2" thick
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or 25%
Less Sodium)
1 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
4 cups hot cooked rice
Heat oil in skillet. Add chops and cook until browned. Add soup,
sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook
over low heat 10 min. or until done. Serve with rice.
Chris in NM
Sue, I have made this bbq sauce for several years. What I did find
out is that Sweet Baby Ray’s honey BBQ sauce is very similar and
almost as good! I always make double the amount I need and
refrigerate the rest.
Applebee's Honey Barbeque Riblets as posted on
http://whatscookin.proboards4.com/
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Honey BBQ Sauce
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 tsp garlic powder
1 tsp onion powder
2 tbl molasses
2 tsp dry mustard
1 tsp chili powder
1/4 tsp liquid smoke flavor
Combine all Barbeque Sauce ingredients in saucepan and simmer for 20
minutes.
Chris in NM
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Puffy Peach Pan Cake
3 ripe medium peaches, sliced
3 eggs
1 cup half and half
3/4 cup flour
6 tablespoon butter, melted, cooled
2 tablespoon amaretto
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup sugar, plus
2 tablespoon sugar
1/4 cup slivered almonds
Preheat oven to 400°. Grease a shallow 2 quart casserole or baking
dish. Arrange peach slices evenly in casserole. In blender combine
eggs, Half And Half, flour, melted butter, amaretto, vanilla, salt,
and 1/3 cup sugar. Blend until smooth. Pour batter over peaches.
Sprinkle with almonds, and remaining 2 tablespoons sugar. Bake 35-40
minutes, or until puffed and golden brown. Cool on wire rack 15
minutes. Dessert will deflate as it cools. Serve warm with
unsweetened whipped cream.
JL in South Jersey
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In the 5/24/09 newsletter Susan Fl wanted a spiced peach muffin
recipe. This is a great peach muffin recipe, although I am not sure
if it is exactly what you want. It is from Dennis at the Prepared
Pantry.
Robbie IN
Streusel Topped Peach Muffins
Muffins can range from hearty and bread-like to rich and cake-like.
This is more like the latter—light, topped with a streusel, and
sweetened with peaches.
The sour cream gives these a richness.
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
2 large eggs
1/4 cup vegetable oil
2 tablespoons milk
1/3 cups brown sugar
1 cup sour cream
1 cup peaches, peeled and diced
For the topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking
soda, and allspice.
2. In another bowl, whisk two large eggs. Add the oil, milk, brown
sugar, and sour cream. Blend well. Stir in the peaches.
3. With a spatula, mix the dry ingredients into the liquid mixture.
Stir until just combined. Spoon the batter into 10 to 12
well-greased muffin tins. Ten
muffins will give you large, nicely-domed muffins. Fill any unused
muffins cups half full of water.
4. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut
the butter in with a pastry knife until you have a coarse mixture.
Spoon the topping onto
the muffins before baking.
5. Bake for eight minutes at 425 degrees. Reduce the temperature to
350 degrees and continue baking for another 6 to 10 minutes or until
they test done
with a toothpick. Let the muffins sit in the tins for a few minutes
and then remove them to wire racks to cool.
Bakers note: The peaches add some liquid to this recipe. Depending
on how ripe and juicy your peaches are, you may need to adjust the
moisture by adding a tablespoon of flour or milk. The batter should
be thick and “spoonable”.
Dennis Prepared Pantry
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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.
Hope you enjoy these as much as we do!
Sandy in Bountiful
In the 5/24/09 newsletter Anita in Camarillo wanted help making
cornbread for 50. There are many different types of cornbread
recipes, so you might want to consider making a couple different
recipes, if this would work for the event that you are attending. I
have included 2 recipes with this message. I also have recipes for
broccoli cornbread, sweet cornbread and black eyed pea corn bread.
With the first recipe I am sending, you would need to make 3 batches
to feed 50; with the second recipe you would need to make 4 or 5
batches (4 batches would yield 48 pieces and 5 batches would yield
60 pieces). If I were making the second recipe, I would make 5
batches, as I always feel it is better to have too much of a food
item at a big event than too little.
If you do not have self rising cornmeal or self rising flour for the
first recipe, you can make your own. Let me know if you need to know
how to do this. Others can also send their great cornbread recipes
and let you know how many batches you would need to make to serve
50. I hope this helps you.
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.
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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
I love a mixture of sour cream, peanut butter and Splenda or sugar
for dipping apples.
Barb in N CA
I have noticed the Recipes for Watermelon Rind
Pickles. Does anyone have a recipe using Red Hots in them?
Have a Great Day!
Janice from Texas
Please help! I have mislaid my recipe for
Hummingbird Cake. I really would like to make this cake for
company next week.
Thanks, jsham/AR
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.
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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
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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
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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
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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
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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
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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
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In the 5/24/09 newsletter Anita in Camarillo wanted help making
cornbread for 50. There are many different types of cornbread
recipes, so you might want to consider making a couple different
recipes, if this would work for the event that you are attending. I
have included 2 recipes with this message. I also have recipes for
broccoli cornbread, sweet cornbread and black eyed pea corn bread.
With the first recipe I am sending, you would need to make 3 batches
to feed 50; with the second recipe you would need to make 4 or 5
batches (4 batches would yield 48 pieces and 5 batches would yield
60 pieces).If I were making the second recipe, I would make 5
batches, as I always feel it is better to have too much of a food
item at a big event than too little.
If you do not have self rising cornmeal or self rising flour for the
first recipe, you can make your own. Let me know if you need to know
how to do this. Others can also send their great cornbread recipes
and let you know how many batches you would need to make to serve
50. I hope this helps you.
Robbie IN
Southern Style Cornbread
Serves 18 to 20.
2 c. self-rising white corn meal
2 c. self-rising white flour
2 1/2 c. milk or buttermilk
1/4 c. sugar
4 to 5 tbsp. bacon fat
6 tbsp. bacon fat to grease baking pan
2 eggs
Set oven to 425 degrees. Preheat oven while preparing cornbread mix.
Grease baking pan with 6 tablespoons of bacon fat. Place pan in oven
just to heat and
take out. Mix corn meal and flour into mixing bowl. Stir in milk and
mix well. Add sugar, eggs and bacon fat. Mix well. Batter should be
pourable. If not
add 4 tablespoons of milk, and mix. Pour batter into greased pan.
Spoon bacon fat from the insides of pan and spread on top of
cornbread batter. Bake until
springy and golden brown, 25 to 30 minutes. Try some butter, try
some syrup when serving hot. Use deep baking pan.
Robbie IN
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Mexican Cornbread
Yields 12 servings
2 eggs
1/4 cup canola oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch
square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in
1 cup shredded cheese, creamed corn, onion, and jalapenos. In a
large bowl, whisk together cornmeal, flour, baking powder, soda, and
salt. Stir the egg mixture into the dry ingredients. Mix well. Pour
batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden
brown.
Robbie IN
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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.
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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
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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
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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 Nancy,
Still beautiful and sunny here. I've got this dish all ready to
start when my tomatoes ripen.
This salad is a great dish for using up those greenhouse tomatoes
and is simple to make. Excellent dish to have just ready to add the
vinegar and oil for a BBQ.
Juicy Tomato Salad
Enough for 4
Approx 1 lb/500g ripe tomatoes*
1 shallot
2 3 sprigs fresh oregano
1 1/2 tsp balsamic vinegar
3 Tbsp extra virgin olive oil
Cut the tomatoes into chunks if they are large, if they are small,
just half them and place in a serving bowl. Season with salt and
pepper and leave for 10 - 15 minutes at room temperature. This will
bring out their juices. Peel the shallot and cut finely into rings.
Scatter over the top of the tomatoes along with the leaves from the
oregano (roughly chopped if they are very large). Add the balsamic
vinegar and olive oil, and toss everything together lightly.
Serve straight away as an accompaniment to any meat dish, steak,
chicken, chops. Or serve as a starter with chunks of home made
bread.
* If possible, use different varieties of tomatoes, (red, yellow,
large vine or plum)
Original version in a Daily Mail supplement.
Sylvia <Scotland>
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Good morning Nancy and her loyal fans
A few weeks ago I saw a recipe for 'sweet and
sour coleslaw' but I cannot find the recipe anywhere. Does
anyone recall this, if so please direct me in the right direction.
Thanks Eileen, Lynn, MA
This is for Camille in N.Y. who was wanting to know about the
hummingbirds. One website says that the
Ruby-throated and the Rufous hummingbirds frequent there with the
Calliope not as often sighted. If she will type in New York
hummingbirds in her search engine she will get several links giving
her information.
dtt in Texas
This is for Barb Florida--I don't know about Tenn. but Fl. has a
great retirement 55+ community. It is in
Zephyrhills 2 pools, golf. Library so many activities you can keep
busy all day and eve. You also own your own land. Make sure that you
own where ever you go. Good Luck Jean VA/FL
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
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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
Thanks to Kay in NC for your dry rub recipes
for smoking meats. They were in the
May 30 letter. I
enjoy all the great cooks in Nancy's newsletter. They have the
greatest TNT recipes.
Orlena in Illinois
More drinks:
Indian Breakfast Drink
(called lassi in India)
1 c. plain yogurt
1 c. fruit juice
2 med.-size bananas
1-2 t. honey or granulated sugar
1/4 t. ground cinnamon or nutmeg
2 ice cubes or more.
Put all ingredients in food processor or blender. Process until
smooth. Pour into tall glasses. 2 servings. 243 cal.
Print this Recipe
Tropical Breakfast
Treat
1 ripe mango (about 1 lb.) peeled & sliced
1 med-size banana
1 c. yogurt
1 c. skim or low-fat milk
2 ice cubes
Put all ingredients in processor or blender. Process until smooth.
Serve in tall glasses, adding more ice if desired.
2 servings (259 cal)
Print this Recipe
Athena in DE
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
Peanut Butter Fruit
Dip
1/2 c. creamy peanut butter
1/4 c. milk
8 oz. carton sour cream
1 tsp. cinnamon
2 tbsp. honey
In medium bowl stir together all ingredients until smooth.
Judy in PA
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For Judy in CO and all other interested honey lovers out there. Have
you ever heard of Tupelo honey? It is the "Cadillac" of all honey's
and it will not crystallize ( I was told by one woman that she has
purposely kept a jar since the 60's and it is still good). I just
tried it for the first time and I must tell you, it is wonderful. It
is also been reported that many doctors will let their diabetic
patients eat it. I had never heard of it before this year even
though I live in NW FL which is suppose to where the absolute best
and most pure Tupelo honey comes from. My sister, brother-in-law and
I made a trip in search of some. I was not even a honey lover until
tasting this one. If you wish to read about it I am enclosing a link
for you to do so. Really interesting.
Tupelo Honey
from Wewahitchka Florida - Smiley Apiaries
Sara in FL
Orange Juice Cake
1 box yellow cake mix
1 pkg. instant vanilla pudding
1 c. orange juice
4 eggs
1/2 c. oil
1/2 c. chopped nuts
Glaze:
1 c. sugar
1/2 c. orange juice
1 stick butter
Grease and flour Bundt pan, spread nuts evenly in bottom of pan. Mix
remaining ingredients and pour over nuts. Bake 350 degrees 35 to 50
minutes.
Boil glaze 2 minutes. Pour over warm cake while still in pan. Remove
in 30 minutes.
Judy in PA
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