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P.O. Box 98424
Lubbock, Texas 79499

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.


For Marilyn in Ohio:

You were looking for Sugar Free Chocolate Chips. For years I have been using CAROB chips. I usually can get them in the Bulk Food Stores, although the grocery stores have now started stocking them. They are a chocolate substitute with no sugar. They have the same great taste as chocolate. I am sure that if you check your bulk food store, you will find them. Although I am writing from Canada - they are not an unusual item and should be available. Hope this helps.

Brenda - Near North in Ontario, Canada


In the 11/29/09 newsletter Marilyn OH wanted suggestions on where to buy sugar free chocolate chips. If you can’t find them in any of your local stores, King Arthur sells them. You can order on line at http://www.kingarthur.com

Sugar free Chocolate Chips - 16 oz.

item# 1657 $11.95
Robbie IN


Hi Nancy. This is for Marilyn in Ohio who was looking for the Sugar Free Chocolate Chips in the 11/29 newsletter. You can find them in the Super Walmarts. I buy them all the time in our Roseville, Ca. one.
Linda in Grass Valley


Hi, I can finally help with a request. This is for Margo in Boston who was looking for a substitute for Royal Milk Crackers. I can tell you that Market Basket caries their own brand New England Lunch Milk Crackers as I have used them the past few years. They are just like the Royal ones not made anymore, only they are a bit thinner- the taste great.
Sue from New Hampshire


Eleanor in NC, Nancy always has the link to the current month's recipes from the newsletters at the top of each one. Here it is, and the caramel recipes are there!
Daily Newsletter Index
November Newsletter Index
Chris in NM


A huge thank you to so many of you who researched and made such an effort to find a substitute for the Milk Lunch Crackers I used for my MIL's stuffing. Dawn in NH and Betty in TN gave me just the solution, I think. When I went to the web site they gave me the description mentioned that it was used in a Lithuanian stuffing recipe. My MIL was Lithuanian! Here is the recipe she gave me. It included some bread as well as crackers and minced Chicken livers as well. Lets call it Lithuanian Stuffing. Thank you .
Margo/Boston

Lithuanian Stuffing

In large bowl mix:
1/2 of day old white bread
1/2 crushed Milk Crackers
Add dry sage, salt and pepper
Add 2 eggs mixed with milk

Finely chop Cooked chicken livers( about 6), celery and onion. Melt butter in fry pan over medium heat. Add celery and onions and cook a few minutes to soften. Add the stuffing mixed with the minced chicken livers and cook till it comes to a nice mounded mixture. Add to turkey cavity which has been rinsed, salted and had a few butter cubes thrown in as well. Cook turkey as usual.

There are no exact measurement as the amount of stuffing depended on the size of the chicken or turkey or people she was feeding. The bread and crackers were pretty much 1/2 and 1/2.
Margo/Boston
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of your tried and tested recipe and number of servings. Remember to include your name within the message as well.


Hi Nancy, Kitty helpers, and 'Landers. Re: Doris in S. Ind. request for Sweet Potatoes in 22-39-09 N/L. Hope this is what she is looking for..

Praline Sweet Potatoes

4 sweet potatoes (4 c. mashed)
1/2 c. milk or orange juice (I use orange juice)
2 eggs, well beaten
1/2 t. salt
1 c. brown sugar
1/2 c. Karo syrup
1/2 c butter
1/4 to 1/2 c. pecans chopped

Bake or boil sweet potatoes. remove skins; mash. Add milk or orange juice, eggs and salt. Place in buttered casserole dish. Heat brown sugar, Karo syrup and butter. pour over potatoes. Sprinkle pecans over mixture. Bake for 30 minutes in 350 degree oven. Margaret, Tulsa
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Grace's Pecan Pie

3 eggs
1 c. Waffle syrup
1/3 c. Butter, melted
2/3 c. Sugar
1 c. Pecans

mix all ingredients (except pecans) with mixer. Pour into unbaked pie shell. bake 375 degrees 40 minutes.
Margaret, Tulsa
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Okie Cobbler

1 can peach pie filling
1 lg. can crushed pineapple (undrained)
1 pkg. yellow cake mix
2 sticks margarine
1/2 c. chopped pecans

Spray 9x13 pan with PAM. place pie filling and pineapple in pan. Pour dry cake mix evenly over fruit. DO NOT PAT DRY CAKE MIX DOWN. Slice margarine in thin pieces, place over entire cake mix, evenly. Sprinkle pecans over to. Bake 50-60 minutes at 375 degrees.
Margaret, Tulsa
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For Doris in Indiana. This is our favorite sweet potato dish
for the holidays.
Grannygirl in Ohio

Sweet Potato Casserole

3 lbs sweet potatoes (2 large cans) drained
and mashed
1 cup sugar
1/4 tsp. salt
1/3 cup milk
1/3 cup butter, softened
1/4 cup orange juice
1 tsp. vanilla
2 eggs, beaten

Mix well and pour into greased baking dish.

Topping:
1/4 cup flour
1 cup brown sugar
1 cup chopped walnuts or pecans
1/3 stick butter
Mix together and crumble on top of sweet potato mixture.
Bake at 350 degrees for 35-40 minutes.
Grannygirl in Ohio
 
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Hi everyone. This is for Marilyn in Ohio. I buy my sugar free chocolate chips at Walmart Super Center. They are with all the other chips in the baking aisle. Just bought 3 bags for baking this holiday season. Love to make the 3 chocolate Brownies. For those who don't have the recipe:

3 Chocolate Brownies

1 box cake mix with half the sugar ( Pillsbury)
1 reg. box sugar free instant chocolate pudding
1 bag sugar free chocolate chips

Make pudding mix as directed on the box using 2 cups milk. I use skim milk.
Mix in dry cake mix. Batter will be thick. Spread into jelly roll pan that has been sprayed lightly with cooking spray.
Sprinkle chocolate chips over the batter. Press in gently.
Bake at 350 for 30 to 35 minutes.
Cool. Cut into squares.

Wishing sunshine to all, especially Nancy.

Ginny Lee-upstate NY


When fresh corn is not in season, I buy creamed corn frozen in tubes. I usually get white but you can also get yellow creamed corn. I partially thaw 2 tubes of white creamed corn and add 1/3-1/2 block of diced cream cheese to the corn. I then add a can of drained white corn kernels or frozen corn to the creamed corn. Heat it through until the cream cheese is melted and mixed with the corn. It is very good and an exceptional substitute for the wonderful fresh corn we have in the summer.

Jane Ann in Alabama


Margo/Boston has been asking about crackers to be used in stuffing. I remember my mother more than 50 years ago using hard crackers, and a meat grinder, to make her stuffing. Vermont Country store sells "Common Crackers" that look similar to what she used.
Bill in FL


Leah,
How do you get into the WebTV user group? I can't do a lot of things with WebTV that I used to do. I  cannot print Nancy's recipes and can not get Q V C.

Thank you Pauline Pa.



In the Nov. 28 newsletter Marvis in Texas asked about a recipe for graham crackers and this is one that I have used over and over. Don't know if this is what she wants or not, but..... maybe. These are very good.
Nell in VA

Graham Crackers

1 stick butter
1 stick margarine
1 cup sugar
1 cup chopped pecans
Graham crackers

Cook butter, margarine (yes, both butter and margarine) and sugar until bubbly, add pecans.

Line a cookie sheet with Graham crackers and pour sugar mixture over them. Bake at 350 degrees for 8 minutes. DO NOT OVERCOOK.
Cool and break apart.
Nell in VA
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Hi Nancy,

This recipe is for Doris in Ohio, who asked in the November 29th newsletter for a recipe for salted pecans. I have included one for salted and roasted pecans (and you can use walnuts or almonds). It is very easy and very good. They make great gifts. This evening after work, I will also send a couple of other recipes that I make for gifts for candied pecans, and savory pecans. I do have others, if anyone would like me to submit them. Enjoy! AtlantPat

Salted Pecans.

Here is a tasty baked treat recipe for Salted Pecans.

1 pound raw pecans, or other raw nuts like walnuts or almonds
4 tablespoons butter, melted and cooled
2 teaspoons salt

Preheat oven to 350 degrees F. Place nuts in large bowl. Add butter and mix until coated. Add salt and stir again. Spread in single layer in large sided baking sheet. Bake to 15 to 20 minutes. Stir occasionally. Cool in pan for 15 minutes on cooling rack. Transfer to paper towels to cool completely. These freeze nicely.
AtlantaPat
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Sweet Potato Biscuit

2 cups flour
2 Tbs. brown sugar
1 Tbs. baking powder
1/4 tsp. salt
3 Tbs. plus 1 tsp. margarine, cold & chopped
3/4 cup milk
1/2 cup mashed, cooked sweet potatoes

Combine first 4 ingredients. Cut in margarine with pastry blender until coarse. Add milk and potatoes. Stir until moistened. Turn onto heavily floured board. (Dough will be very sticky.) Kneed 4-5 times. Roll to ½" thickness. Cut. Place on sheet and bake at 450° for 15 minutes until golden.
JL in South Jersey
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To Nell in Va--your graham cracker recipe sounds delicious. Is this the recipe that also you can put 12oz. of choc chips over, and spread as it softens?

Also, at Dollar Tree, I bought the Pirouline wafers that someone had a recipe for. Can someone please, point me to that recipe, now that I have wafers, already bought?? Thanks, Sue


Sandi, you are very welcome for the kolachi recipe! As I said, I didn't get an exact recipe, but my friend told me what was in them and how they are put together!
Chris in NM


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